Researchers at Purdue University say they’ve found a way to use metabolic engineering to produce a compound that can put more fragrance and flavor into store-bought tomatoes and other fruits that are generally less flavorful due to shipping times. “The research ultimately could lead to a variety of uses, such as improving the taste of fruits, including fresh-market tomatoes, in increasing the resistance of plants against pests or diseases, or in producing certain flavors, fragrances and pharmaceuticals,” said professor Natalia Dudareva.
Published by Stephanie To
09/03/13
