The redder the tomato, so it is less useful

A group of scientists from Cornell University, together with representatives of the Ministry of agriculture and scientists from the University of California at Davis found that the gene color, which tomatoes, which are sold in supermarkets, do redder reduces the amount of carbohydrates and carotenoids in the fruit.





"This gene contains most of the tomatoes that sell in the supermarket," says the head of research James Giovannoni from the Ministry of agriculture of the United States.



Tomatoes that ripen naturally have red spots of various shades, and greenish areas. "We did not expect such a result. Manufacturers just don't have enough of the money they receive through the sale of tomatoes, in order to ensure proper quality", — said Giovannoni.

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