Have you ever eaten a perfectly ripe tomato and wondered why you even bother? Tomatoes are a staple in sandwiches and salads and you can throw them into just about any dish and come up with something edible. Tomato flavor, however, has apparently been going downhill for a while now, and scientists think they know why.
In a new study published in Nature Genetics, researchers including those from the Agricultural Research Service and the Boyce Thompson Institute have mapped the genome of the modern cultivated tomato as well as tomatoes that still grow in the wild. The team marked thousands of genes that were previously unknown, comparing the genomes of cultivated tomatoes with their wild relatives, and made more than a few interesting discoveries.
In comparing the cultivated tomatoes to their wild counterparts, the researchers noted literally thousands of genes that were missing from the produce we typically find in our supermarkets. In the never-ending quest to develop plants that produce bigger tomatoes at a faster rate, growers seem to have inadvertently favored plants that also produce inferior-tasting fruit.
https://nypost.com/2019/05/15/scient...tomatoes-suck/