The tomato has more flavor when ripe.
Throughout our lives we have heard many times that “tomatoes from now no longer know the past as” or, failing this, that “there are no tomatoes that know how to tomato of truth”. Well, it seems that the science is ready to return that so-called flavor lost in the varieties that are usually distributed in the markets and supermarkets, as it concerns an article published in the international journal Science.
Modern tomatoes are chemical compounds that are related to the flavor to a lesser extent than the tomatoes before
A group of scientists from various nationalities has developed an elaborate genetic and chemical study of tomato to address the issue of taste. To do this, have quantified flavour that provided nearly 400 kinds of tomatoes molecular components, including both the most commercial, as those who can be considered almost a relic of the past.
Research has concluded that modern tomatoes, in all its varieties, are chemical compounds that are related to the taste less than “older” tomatoes. This has allowed the authors of the study to understand the lack of flavor in the modern varieties of this fruit – Yes, tomato, although we commonly accept that it is a vegetable, is a fruit – they rely on a genetic evolution. Thus, as a result of this valuable information, molecular type actions may run to retrieve the lost flavor that worries both our parents and grandparents.
Claiming the “natural” food
The theme of the taste of the tomato brings cola for years, especially among advocates of natural food. José María Mulet, Professor of biotechnology and author of titles to eat without fear (Editorial Destino, 2014), medicine without deception (Editorial Destino, 2015) and natural products go scam! (Editorial Laetoli, 2011), explained repeatedly that consumption of this fruit is not extended until little more than one century ago, and that rather than losing the flavor, what happens is that the flavor of the tomato has evolved by pure genetics, as has happened with other foods throughout the history.
One explanation lies in the advancement of the moment of collection of the tomato, since while this fruit has more flavor when it is ripe, this hardly happens on crops intended for marketing on a large scale since, if so, it would be very difficult to be able to offer a quality product which has not been broken on the way from the field to the table. You can get the research published in Science pave the way towards this fruit biomolecular modification, to return to that primitive flavor that with as much melancholy remind some.