Your salads, sauces, and sandwiches might be getting an upgrade in the near future. Thanks to groundbreaking work from researchers in China, the humble tomato just got a little sweeter—literally. Using the cutting-edge gene-editing tool CRISPR, scientists have created tomatoes with 30% more glucose and fructose than your average grocery store variety.
How did they do it? They identified and turned off two “sugar brake genes” that typically slow down sucrose production. The result? Tomatoes that pack a sweeter punch without sacrificing size or yield.
But it’s not just about flavor. This study highlights how genetic tools like CRISPR could improve the diversity and quality of domesticated crops—making the food we grow even better.
The sweetest part? These tomatoes could start showing up in your local store within three to five years, according to the researchers working with commercial partners. First author Jinzhe Zhang says, “We’re just getting started, but the future looks promising.”
Until then, we’ll be dreaming of these sugary delights making their way into our kitchens. Stay tuned!
Catch you in the produce aisle,
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