Gene-edited versions of large, domesticated varieties of tomato grew to be sweet like those from wild plants
It is a common complaint in the produce aisle: tomatoes today might be big, but they are tasteless. Now researchers say they can remedy the problem by tweaking genes that affect sugar levels in the fruit.
While their wild relatives produce small, sweet fruit, domesticated tomatoes grown industrially have been bred for high yields, resulting in varieties that are 10-100 times bigger.
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