This question is asked by millions of people around the world who have noticed in recent years that tomatoes native to South America and is now grown on nearly every continent have now lost the old taste, to which we are accustomed to from childhood. There are 2 reason for this.
More than 15 million tonnes of tomatoes are collected in the United States for one year. Farmers harvest tomatoes earlier than they turn red. In fact, for over 70 years, farmers have chosen a uniform green tomatoes before they are ripe.
The main reason for the lack of taste of tomatoes is an early collection of green tomatoes, irreparably affecting their quality. Ripening green tomatoes after harvesting is not equivalent to the ripen tomatoes in the garden which contain rich fructose and favour.
New research in this field also has shown that the selection is based solely on the color and appearance of tomatoes led to the loss of genes responsible for the content of sugar and flavor, according to Science Magazine.
Scientists have identified a gene responsible for color called SIGLK2. Tomatoes whose gene SIGLK2, represents not only contain mutations chloroplasts less and less sugar.
By introducing an identical gene tomatoes, scientists were able to increase by about 40% glucose and fructose. The levels of lycopene, an antioxidant, it is extremely beneficial to the health of the body, also rose.
However, some scientists are not sure that this is a genetic intervention will improve the flavor of tomatoes. Increased sugar content in plants can lead to changes in other parts of the plant (e.g., about 80% sugar, tomato actually produced in the leaves that are later transformed into fruit).
The main reason for the lack of taste of tomatoes in the first place is the practice of early collection of green tomatoes, irreparably affecting their quality and taste
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| Tomatoes have Antioxidant - zhuojing |
More than 15 million tonnes of tomatoes are collected in the United States for one year. Farmers harvest tomatoes earlier than they turn red. In fact, for over 70 years, farmers have chosen a uniform green tomatoes before they are ripe.
The main reason for the lack of taste of tomatoes is an early collection of green tomatoes, irreparably affecting their quality. Ripening green tomatoes after harvesting is not equivalent to the ripen tomatoes in the garden which contain rich fructose and favour.
New research in this field also has shown that the selection is based solely on the color and appearance of tomatoes led to the loss of genes responsible for the content of sugar and flavor, according to Science Magazine.
Scientists have identified a gene responsible for color called SIGLK2. Tomatoes whose gene SIGLK2, represents not only contain mutations chloroplasts less and less sugar.
By introducing an identical gene tomatoes, scientists were able to increase by about 40% glucose and fructose. The levels of lycopene, an antioxidant, it is extremely beneficial to the health of the body, also rose.
However, some scientists are not sure that this is a genetic intervention will improve the flavor of tomatoes. Increased sugar content in plants can lead to changes in other parts of the plant (e.g., about 80% sugar, tomato actually produced in the leaves that are later transformed into fruit).
The main reason for the lack of taste of tomatoes in the first place is the practice of early collection of green tomatoes, irreparably affecting their quality and taste
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