Modern commercial tomatoes not only have a longer shelf life and greater durability, but they have also lost some of the flavor that characterized older varieties.
An international study suggested that decades of breeding focused on yield and disease resistance altered the fruit's chemistry, reports the University of Georgia (USA).
The research, published in the journal Proceedings of the National Academy of Sciences, analyzed the chemistry and flavor genetics of 558 tomato varieties and wild relatives—genetically close species that have not been domesticated. The goal was to trace the crop's evolution from its wild forms in South America to current commercial varieties. To do this, researchers studied sugars, acids, and dozens of aromatic compounds that influence how consumers perceive flavor.
The results confirmed that modern breeding altered the tomato's chemical composition in a way that reduced its quality for consumption. Compared to traditional varieties, modern tomatoes tend to exhibit a less favorable balance between sugars and acids, fewer desirable aromatic compounds, and higher levels of certain volatiles linked to less favorable flavors.
To understand the genetic changes accompanying that loss of flavor, the team conducted a genome-wide association study, a technique that links specific traits to particular regions of DNA. They identified 337 significant associations linked to sugars, acids, and aromatic compounds, including a previously uncharacterized gene, Sl-LIP100, which is associated with fresh, green, and fruity tomato notes considered desirable in human taste tests.
According to the study, a beneficial version of this gene first appeared in Ecuador and became common during the early stages of tomato cultivation. However, it was partially lost in some modern breeding programs.
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