DNVN - In the near future, consumers will have the opportunity to enjoy tomatoes with improved sweetness and juiciness. This is the result of research published in the journal Nature this week.
Previous studies have shown that breeding techniques aimed at increasing yield often affect the genetic factors that determine the natural flavor of tomatoes.
Based on this fact, a team of scientists from the Chinese Academy of Agricultural Sciences conducted taste tests on more than 100 different tomato varieties. As a result, they identified 33 natural flavor compounds that influence consumer preferences.
Next, the research team analyzed the concentrations of these flavor compounds in over 400 tomato samples collected from various locations 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 in the fruit.
By disabling these two genes, the sugar concentration in tomatoes increased by up to 30%. Similar gene editing methods could also be applied in large-scale production to achieve the same effect.
With this technology, farmers can supply the market with tomatoes that are both sweeter and juicier without worrying about reduced yield or weight. Consumers will also enjoy the rich flavor associated with traditional tomato varieties before they were affected by modern breeding techniques.
Commenting on the research, Christophe Rothan, a scientist at the French National Institute of Agricultural Research, stated: “This discovery opens up the possibility of exploiting the genetic diversity present in wild plants, which has been diminished in domesticated varieties, to improve the quality of modern varieties.” Furthermore, this research is also a breakthrough in better understanding the mechanisms of sugar formation and storage in fruits.
Thanh Mai (compiled)
Source: https://doanhnghiepvn.vn/cong-nghe/nghien-cuu-thanh-ca-chua-ngot-mong-nuoc-hon/20241118095541578
