Tomato pan-genome makes bringing flavor back easier

Almost everyone agrees that most store-bought tomatoes don’t have much flavor. Now, scientists from the Agricultural Research Service (ARS) and the Boyce Thompson Institute (BTI) may have spotlighted the solution in a paper just published in Nature Genetics. Molecular biologist James Giovannoni with the ARS Plant, Soil and Nutrition Research Laboratory and BTI bioinformatics scientist Zhangjun …