Science! What has it done for us today? Well, I'm not sure, but in five years or so, it may bring us tastier tomatoes using less pesticide.
The NY Times reports that Plant geneticists (niche job, much?) have spent nine years decoding the tomato genome to better understand how to avoid the fruits from ripening too fast while in transit without losing the flavor and color from that ripening process. Will they succeed at giving us tastier tomatoes? Only our future selves know for sure!
[via Gawker]
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