From the “Day of the Killer Tomatoes” department comes this curious story from the AMERICAN CHEMICAL SOCIETY about food science and making tomatoes great again…at least the store bought ones.
Why are so many supermarket tomatoes tasteless and rock hard? In the 1990s, breeders developed a tomato that produces less of the hormone ethylene, so they stay hardened for shipping and then ripen in store. That delayed ripening combined with other breeding moves have made tomatoes bigger, redder and great for shipping, but also less satisfying in salad. This video shows how scientists are learning how tomatoes mature so that soon you may see and taste totally terrific tomatoes at the supermarket. Watch the latest Speaking of Chemistry video.
Folks who are familiar with the delicious flavor and texture of a freshly picked, vine-ripened tomato often feel betrayed by the hard, bland, red orbs sold in many supermarket produce aisles.
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