It's no secret that certain supermarket tomatoes tend to taste super bland, but did you know why they're so watery? According to new research, the milquetoast flavor is genetically linked to their shiny, pretty exteriors.
For years, farmers have been selecting for a gene mutation that makes tomatoes ripen uniformly, giving them that perfect, commercial-ready glow. By changing the amount of chlorophyll in the fruit, farmers have been able to select for rosy red harvests. However, this gene doesn't just change the tomatoes appearance—it also messes with the ripening process, reducing both sugar and the "tomato-y taste."
If you want to know the science behind the whole process, here is the original article, published last month in Science Mag. But if you just want to know the secret to mouthwatering salads, here it is: when it comes to tomatoes, think like Jimmy Soul and always choose ugly. Your tastebuds will thank you.
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