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Life sciences/Organismal biology/Morphology/Pigmentation

For about 70 years, breeders have selected tomato varieties with uniformly light green fruit before ripening. These tomatoes then turn red evenly as they ripen, and they look nice in a supermarket display.

Researchers now have pinpointed the molecular changes responsible for this “uniform ripening” trait of many modern tomatoes. But these changes, they show, also reduce the fruit’s sugar content.