Research into sweeter, juicier tomatoes

DNVN - In the near future, consumers will have the opportunity to enjoy tomatoes with improved sweetness and juiciness. This is the result of a study published in the journal Nature this week.

Previous studies have shown that breeding techniques aimed at increasing yields often affect the genetic factors that determine the natural flavor of tomatoes.

Based on this fact, a group of scientists from the Chinese Academy of Agricultural Sciences conducted flavor tests on more than 100 different tomato varieties. As a result, they identified 33 natural flavoring substances that affect consumer preferences.

Next, the team analyzed the concentrations of these flavor compounds in more than 400 tomato samples collected from around the world and performed gene sequencing. Through this, they discovered 49 genes related to flavor, including two genes that control the natural sugar content of the fruit.

When these two genes were disabled, sugar levels in tomatoes increased by up to 30%. Similar gene editing methods could be used in large-scale production to achieve the same effect.

With this technology, farmers can offer sweeter, juicier tomatoes without worrying about yield or weight loss. Consumers will also enjoy the rich flavor associated with traditional tomato varieties before modern breeding techniques.

Commenting on the research, Christophe Rothan, a scientist at the French National Institute for Agricultural Research, said: “This discovery opens up the possibility of exploiting the genetic diversity present in wild plants, which has been reduced in domesticated varieties, to improve the quality of modern varieties.” In addition, this research is also a breakthrough in better understanding the mechanism of sugar formation and storage in fruits.

Thanh Mai (t/h)

Source: https://doanhnghiepvn.vn/cong-nghe/nghien-cuu-thanh-ca-chua-ngot-mong-nuoc-hon/20241118095541578