Researchers Aim to Restore Flavor to Tomatoes


Great Taste Magazine - Orange County

Researchers at Purdue University say they’ve found a way to use metabolic engineering to produce a compound that can put more fragrance and flavor into store-bought tomatoes and other fruits that are generally less flavorful due to shipping times. “The research ultimately could lead to a variety of uses, such as improving the taste of fruits, including fresh-market tomatoes, in increasing the resistance of plants against pests or diseases, or in producing certain flavors, fragrances and pharmaceuticals,” said professor Natalia Dudareva.

Published by Stephanie To


Print Friendly, PDF & Email