Plant geneticists say they have discovered an answer to a near-universal question: Why are tomatoes usually so tasteless?
Yes, they are often picked green and shipped long distances. Often they are refrigerated, which destroys their flavor and texture. But now researchers have discovered a genetic reason that diminishes a tomato’s flavor even if the fruit is picked ripe and coddled.
Why are tomatoes usually so tasteless?
Started by Really Nice!, Jun 29 2012 02:53 PM
4 replies to this topic
#2
GG Mora
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Posted 29 June 2012 - 03:05 PM
Interesting, but...not germaine to those of us that grow our own heirlooms.Plant geneticists say they have discovered an answer to a near-universal question: Why are tomatoes usually so tasteless?
Yes, they are often picked green and shipped long distances. Often they are refrigerated, which destroys their flavor and texture. But now researchers have discovered a genetic reason that diminishes a tomato’s flavor even if the fruit is picked ripe and coddled.
#3
mongo_jones
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Posted 29 June 2012 - 03:30 PM
"Heirloom tomatoes and many wild species do not have the uniform ripening mutation". interestingly, many heirloom tomatoes do turn uniformly red anyway.
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#4
Rail Paul
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Posted 29 June 2012 - 03:40 PM
"Heirloom tomatoes and many wild species do not have the uniform ripening mutation". interestingly, many heirloom tomatoes do turn uniformly red anyway.
uniformly red, but over a few weeks, in my case, at least. the deer and rodents stop by regularly to check on the progress of the garden...
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#5
Lauren
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Posted 29 June 2012 - 04:54 PM
Next thing you know they'll tell us they discovered that seeds are what makes watermelons tasty!
Transmogrified by smoke and salt
You deserve a triumphant mouthful of meat........Lily to Marshall as he searches for the best burger in NY on HIMYM
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