Chinese scientists find new method to sweeten tomatoes

Many people share a nostalgia for the rich, classic flavor of tomatoes from their childhood. This longing is largely due to modern breeding techniques that prioritize high yields, often at the expense of the genetic factors that contribute to a tomato's taste.

However, a Chinese team has discovered a way to genetically release the tomato's sugar brake without sacrificing yield. This exciting development means that sweeter, juicier tomatoes may soon make a comeback in supermarkets.

The researchers from the Chinese Academy of Agricultural Sciences conducted taste tests on over 100 varieties of tomatoes and identified 33 flavor compounds that affect consumer preferences.