Have you ever wondered why most store-bought tomatoes are so tasteless? Does it relate to climate change or soils? The answer has something to do with farmers’ income: Tomato farmers care about output, and the genetic variants (基因变体) associated with output are not associated with tasty tomato flavor, a new study finds.
Is it possible to bring back the rich, sweet flavor of the tomato? To find out, Denise Tieman, research assistant at the University of Florida, explored which genes are associated with tomatoes’ taste.
In an attempt to fix supermarket tomatoes, Florida researchers looked at 398 different types and identified the chemical and genetic makeup of each one. They had participants taste-test 101 varieties, cross-referencing the participants’ favorites with their research findings. They ended up with 13 genetic compositions that are most likely responsible for giving tomatoes their flavor. The researchers then measured the content of the 13 flavor compositions in each of the tomatoes, and identified about250 genetic loci (遗传基因座) that controlled tomato flavor. And the researchers also wanted to explore why supermarket tomatoes have no taste.
It turns out that for industrial growers, it all comes down to priorities (优先性). North American consumers want year-round availability, so farmers started raising their plants for qualities like firmness, shelf life, high output and disease resistance, says Tieman. “Not to discount any of that because it’s all important. We want to have tomatoes in the grocery stores year round and be able to ship them long distances when it’s winter in the north. If they have to be shipped from Florida or Mexico, you need to have all those features.” But as growers planted tomatoes to meet those priorities, the flavor gradually disappeared.
Going back to the old varieties is not an option—at least, not for grocery stores. But the researchers believe that there is hope for a growable tomato that’s both long-lasting and flavorful in about three to five years.
【小题1】What is the main reason for the tasteless store-bought tomatoes?| A．They get little energy from the soil. |
| B．They are affected by climate change. |
| C．Tomato farmers prioritize output over flavor. |
| D．Consumers demand tomatoes with a longer shelf life. |
| A．They conducted a survey on tomato consumers. |
| B．They measured the size and firmness of tomatoes. |
| C．They analyzed the genetics of different tomato varieties. |
| D．They interviewed tomato farmers about their growing methods. |
| A．Reserved. | B．Positive. | C．Objective. | D．Dismissive. |
| A．How Are Tasty Tomatoes Produced? |
| B．New Tomato Varieties to Be Released |
| C．Risks of Too Much Tomato Consumption |
| D．Why Do Store Tomatoes Lose Their Flavor? |
