Proof breeders messed up flavor
Just came across an article in Science News about one reason that scientists have found for lack of flavor in modern tomatoes. It isn't the whole story, but there was an unintended consequence to breeding for uniform color in green tomatoes. Dark green shoulders are important.
"The problem is, getting rid of that dark green zone, called green shoulders, turns out to have sabotaged a gene called SIGLK2 that boosts sugar and other sources of flavor in the ripe tomato, Powell and her colleagues report in the June 29 Science. "
"When choosing among generic tomatoes, he recommends going for cherry tomatoes and other little types: "Breeders haven't had as much time to mess them up," he says."
Wow, are some scientists starting to sound like gardeners?