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Old January 26, 2017   #9
Dutch
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Location: S.E. Wisconsin Zone 5b
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Quote:
Originally Posted by bower View Post
There's a bit more information in this article about the research.
The authors concluded it would be easy to make commercial tomatoes tastier in a few years - but not sweeter, because apparently ?? the amount of sugar per tomato is directly linked to yield, and lower yield would not be acceptable.
http://www.sciencemag.org/news/2017/...em-sweet-again
Thanks Bower,
This appears to have been a joint project between the Chinese Academy of Agricultural Sciences and the University of Florida.
“The research project was led by University of Florida horticulturalist Harry Klee, one of the world’s foremost tomato experts, along with Sanwen Huang, a professor at the Chinese Academy of Agricultural Sciences who ranks as one China’s most distinguished plant geneticists.”
http://blogs.wsj.com/chinarealtime/2...astier-tomato/ also http://www.newsjs.com/url.php?p=http..._136015569.htm

Dutch
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