The Chinese Academy of Sciences has published the results of their research into the taste and quality of tomatoes. The research found the genetic locus of components responsible for the fruit's flavour which is the first step to improving their taste.
Tomatoes were the world's first big vegetables. According to a statistics by the Food and Agriculture Organization of the United Nations, the global value of tomatoes produced in 2014 was estimated at 96.28 bilion yuan, and with that they take the first place among vegetables and fruits. Fresh tomatoes dominate in China and their flavour and quality are paid close attention. In recent years, consumers have complained about tomatoes not having the rich flavour they used to have. Two of the genes discovered are responsible for sugar content, five control acidity, and some other components, which can increase the sweetness of the fruit and their flowery aroma were found.