For decades, farmers had to face a compromise between dimensions and flavor when when they cultivate tomatoes. If on the one hand consumers often complain about the lack of flavor in the larger tomatoes, the smaller and wilder varieties are always the most. Now, scientists say they have deciphered the genetic code to finally get the best from both types
Practically farmers have always had to choose between size And taste When it was a matter of growing tomatoes or aubergines. The imposing fruits that crowd the supermarket shelves today affect the size, but many consumers complain about the lack of taste. On the contrary, the wild varieties, small but rich in sugars and aromas, are not very suitable for large -scale production. Now, thanks to science, this compromise could become a memory of the past.
Two recent studies, conducted by a joint team of Johns Hopkins University and Cold Spring Harbor Laboratory in the United States and a group of scientists from the Institute of Agricultural Genomica in China, have identified the key genes that control both the size and the sweetness of the tomatoes.
Selectively modifying these genes, iThe first group of researchers managed to grow larger fruits, while the second has obtained sweeter tomatoes.
These discoveries could revolutionize global agriculture, offering more attractive products to consumers and more advantageous for farmers.
But genetic progress also asks a crucial question: Are we ready to embrace the fruits of genetic engineering?
Larger thanks to genetics
Johns Hopkins’ study analyzed the genome of 22 crops belonging to the Solanaceae family, including tomatoes, potatoes and aubergines. According to Michael Schatz, geneticist of the American university, evolution has led to a continuous remittance of the DNA, with genes that duplicate or disappear. This mechanism allows plants to develop new characteristics, but also makes the effects of genetic changes unpredictable.
One of the most interesting duplicate genes identified is CLV3which regulates the size of the fruits. Using genetic editing technology Crispr-Cas9the researchers manipulated this gene in Forest Nightshadean Australian plant similar to wild tomato. By turning on both copies of the gene, the fruits were deformed and non -marketable, while by intervening on one copy, larger and regular tomatoes were obtained.
Another gene, called Saetscplpl25-likehas been identified in an African eggplant species. This gene controls the number of niches (the cavities that contain the seeds), and more niches mean larger fruits. When the gene was introduced into the tomatoes, the fruits grew in an disproportionate way, demonstrating its direct impact on size.
The problem of sweetness solved?
While the first study focused on the size, the Chinese team faced another central question: the flavor. Many commercial tomatoes have lost their natural sweetness due to the selection of resistant and productive, but less aromatic varieties. The researchers therefore identified and enhanced the genes responsible for the production of sugars and aromatic compounds, obtaining tomatoes with a much richer gustatory profile.
These developments show that genetics can offer concrete solutions to improve agriculture, making products tastier without sacrificing productivity.
GMO: an opportunity or a risk?
The idea of genetically modifying plants certainly raises many questions. CRISPR technology, used in these studies, is different from traditional GMOs Because it does not introduce external genes, but changes those already present in the plant. This approach is more similar to a natural mutation accelerated in the laboratory.
Supporters of genetic engineering see in these techniques an extraordinary opportunity to face global food challenges: more productive crops, resistant to climate change and better taste could reduce waste and use of pesticides.
On the other hand, critics fear the long -term effects of genetic changes and the risk that few multinationals control the seed market. Transparency and regulation will be crucial to ensure that these innovations are used ethically and sustainablely.
Are we therefore at a crossroads: to accept scientific progress to improve the quality and yield of our crops, or maintain a more prudent approach?
