image: Numerous genes responsible for the flavor of tomatoes have been lost, as food producers selected the fruit for other qualities, such as size and firmness. Now, Denise Tieman et al. reveal the lost genes associated with the original flavor. This material relates to a paper that appeared in the Jan. 27, 2017, issue of Science, published by AAAS. The paper, by D. Tieman at Chinese Academy of Agricultural Sciences in Shenzhen, China, and colleagues was titled, 'A chemical genetic roadmap to improved tomato flavor.' view more
Credit: Harry Klee, University of Florida