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Tastier tomatoes in the future?

logy. The technique - a combination of mass spectrometry and gas chromatography - analyzes the composition of biological samples. It can be used to quickly and simultaneously look into a fruit's amino acids, organic acids, sugar and vitamins.

Dr. Alisdair Fernie, head of the Institute's "Central Metabolism" research group, discovered that there were 880 variations in the content composition of descendants produced by crossing cultured tomatoes and wild tomatoes. "On one hand, we measured higher amounts of essential amino acids and vitamins, on the other hand the fruits showed an altered combination of various sugars and organic acids," Fernie says. These contents have a great influence on the taste of tomatoes.

The scientists used molecular biological methods to identify parts of the tomato genomes responsible for biochemical changes. The researchers' findings could make it possible in the future to cross-breed wild tomatoes with cultured tomatoes in a targeted way to make them more nutritious.


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Source:Max-Planck-Gesellschaft


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