nature & planetFuturity

New clues point to how tomatoes lost their flavor

the gist

Supermarket tomatoes taste worse than heirlooms because breeding for yield, shelf life and disease resistance reshaped their chemistry. Modern varieties generally have lower sugar-to-acid ratios, fewer desirable aroma compounds and more of the volatiles linked to poorer taste. A study of 558 tomato varieties and wild relatives linked flavor chemistry to 337 genetic associations. One newly characterised gene, Sl-LIP100, codes for a lipase enzyme that helps produce fresh, green, fruity aromas. Its beneficial version arose in Ecuador and was common in early cultivated tomatoes, but breeders partly lost it. Gene-editing experiments confirmed that changing the gene shifts flavor-compound production.

how it works

Aroma volatiles come from fats and other precursors broken down by enzymes. A lipase such as Sl-LIP100 releases the building blocks that are then turned into fruity, green-smelling compounds. A more active version of the enzyme makes more of them.

so what

Because the good version still exists in heirloom and traditional varieties, breeders can bring it back instead of starting over. Flavor is a puzzle with many parts, and this gene is just one piece.

fun fact

Wild tomatoes originate in South America, and the fruit's aroma evolved to attract the birds and small animals that spread its seeds.

more on this

background

The tomato (US:, UK:; Solanum lycopersicum) is a plant whose fruit is an edible berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from western South America, and may have been domesticated there, in Mexico, or in Central America. The Spanish introduced tomatoes to Eurasia in the Columbian exchange in the 16th century.

Tomato plants are vines, largely annual, and vulnerable to frost, though sometimes living longer in greenhouses. The flowers can self-fertilize. Modern varieties have been bred to ripen uniformly red, in a process that has impaired the fruit's sweetness and flavor. There are thousands of cultivars, varying in size, color, shape, and flavor. Tomatoes are attacked by many insect pests and nematodes and are subject to diseases caused by viruses, mildew, and blight fungi.

From Wikipedia: Tomato (CC BY-SA 4.0) ↗ · text CC BY-SA 4.0

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