Tomato breeders have traditionally emphasized traits that improve production, like larger fruits and more fruits per plant. As a result, some traits that improved other important qualities, such as flavor and disease resistance, were lost. Researchers from Boyce Thompson Institute and colleagues from partnering institutions have created a pan-genome, establishing a resource that promises to help breeders develop more flavorful and sustainable varieties. The researchers found 4,873 new genes and identified a rare version of a gene that can make tomatoes tastier.
Provided by Boyce Thompson Institute