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When you complain about the bland fruits and vegetables you find in the supermarket, have you ever imagined being able to "customize" your own fresh and flavorful produce based on your personal taste? While this might sound like a futuristic idea, scientists at the Plant Innovation Institute at the University of Florida are already working on turning it into reality. Professor Harry J. Klee and his team are focused on enhancing the flavor of tomatoes using biochemistry and gene technology—but these aren't genetically modified organisms (GMOs) that change color or raise concerns among consumers.
So, how is Professor Klee doing this? The problem with today's supermarket tomatoes isn’t just their lack of flavor; they’ve also lost much of their nutritional value over time. According to Professor Klee, there's a 98% chance that he can significantly improve the taste of tomatoes. His research involves collecting tomato samples from local greenhouses and analyzing their flavor components in the lab. By identifying key ingredients that contribute to taste, the team hopes to develop new tomato varieties that meet commercial standards within the next few years.
Many Americans, including Professor Klee, have noticed that store-bought tomatoes have become increasingly bland and less aromatic. This decline is due to several factors: most tomatoes are harvested before they’re fully ripe, transported under harsh conditions, and often ripened artificially with ethylene. Even when properly stored, chilling them can destroy their flavor.
Professor Klee has been working on this issue for over a decade. He believes that improving tomato flavor without sacrificing commercial viability is possible. While heirloom or backyard tomatoes may taste better, they don’t always meet the needs of large-scale farming. They tend to be more susceptible to disease and have less appealing appearances, which limits their marketability.
Farmers often prioritize yield and appearance over flavor, making it a challenge to balance both. But Professor Klee’s goal is to enhance the DNA of tomatoes through traditional breeding methods, not genetic modification. He has identified five key genes that influence taste and has already mapped three of them. His next step is to explore various versions of these genes to create the perfect flavor profile.
The flavor of a tomato is determined by three main factors: sugar, acid, and volatile compounds that give it its aroma. Surprisingly, some volatile compounds can actually enhance the perception of sweetness, even if the sugar content isn’t high. With over 400 types of volatile chemicals in tomatoes, the research team is working to identify which ones are most important for flavor.
To help with this, Dr. Linda Bartoshuk, a taste expert from the University of Florida, joined the project. Scientists grind the tomatoes, analyze their chemical composition, and conduct taste tests with volunteers to gather feedback. This data helps them design an ideal flavor formula that balances sweetness, acidity, and aroma.
One surprising finding is that some ingredients commonly thought to be crucial for flavor are actually not as important as others. Meanwhile, some rare compounds play a major role in determining taste. As Dr. Bartoshuk puts it, “You can’t help but want to grow better tomatoes once you understand this.â€
While Professor Klee uses transgenic techniques in his research to study specific genes, he makes it clear that these are only for scientific purposes. Genetically modified tomatoes won’t be sold in the market. This decision is driven by both consumer concerns and economic realities—getting GM tomatoes approved for sale would cost millions of dollars, which universities can’t afford.
Despite the controversy surrounding GMOs, transgenic tomatoes have existed in the market before. In the 1990s, Calgene introduced the Flavr Savr, the first genetically modified tomato, which lasted only a short time before being discontinued. However, Professor Klee is taking a different approach. His focus is on traditional breeding, ensuring that his tomatoes remain non-GMO while still delivering superior taste.
Some researchers question whether traditional methods can achieve the same results as genetic modification. Professor David Francis of Ohio State University argues that changing flavor is more complex than simply modifying a few genes. But Professor Klee remains confident in his approach, calling it a blueprint for the future of healthy eating.
Ultimately, his goal is to encourage people to eat more nutritious foods and reduce reliance on processed snacks. By creating better-tasting tomatoes, he hopes to inspire a return to healthier diets.