Today’s mass-produced tomatoes often grow to palm-sized proportions, but their naturally occurring ancestors were far smaller fruits. They were also sweeter and more flavorful due to their lower water content compared to the red fruits found in grocery stores—but recent genetic discoveries have unlocked the path to attaining the best of both worlds.

The world produces around 180 million tons of tomatoes each year. Whether they are raw, cooked, or used in sauces, tomatoes are a staple in kitchens worldwide. However, not all tomatoes are created equal — some are much tastier than others. Generally ...

Glucose and fructose levels were 30 per cent higher after researchers removed two genes that regulate sugar content, according to study.

Tomatoes could be engineered to be sweeter without sacrificing size, study shows - Experts said their findings could potentially be applied to other crops.

I n a groundbreaking study published in the journal Nature, researchers have successfully used gene editing to create sweeter tomatoes without compromising their size or yield. By

Using CRISPR, the popular gene-editing tool, scientists bumped up the fruit’s sugar content by 30 percent without sacrificing size or yields.

Selection for bigger tomatoes has made the fruits less sweet, but now it has been shown that gene editing can make them sweeter without decreasing yields

Scientists could engineer tomatoes to be sweeter without sacrificing their size - Other crops could follow suit