Genetic testing paves way for juicier, larger tomatoes and eggplants
The genetic duplicates, or paralogs, played a crucial role in shaping traits such as flowering time, fruit size, and shape.
Your next bite of tomatoes and eggplants might be bigger and more flavorful than before – thanks to a groundbreaking study by scientists at the Johns Hopkins University. Researchers at the Pioneer Institute have found that the secret to fruit size lies in their DNA, and a tiny genetic tweak can affect not only its dimensions but also its taste.
The research could pave the way for the development of new varieties of eggplants and tomatoes, changing the way we grow and consume these crops.
“Once you’ve done the gene editing, all it takes is one seed to start a revolution,” said co-lead author Michael Schatz, a geneticist at Johns Hopkins University, adding: “There’s huge potential to translate these advances into real-world impact.”