Supermarket tomato's even colour comes at expense of taste
ShepherdsDog @ Tue Jul 17, 2012 6:07 pm
http://www.cbc.ca/news/technology/story ... taste.html
$1:
A genetic mutation introduced into tomatoes to make them ripen more uniformly might have inadvertently reduced some of the sugar content that makes them taste good, a team of researchers from the U.S., Spain and Argentina have found.
In traditional and heirloom tomatoes, the green colour of an unripe fruit is not uniform, with darker shades of green concentrated around the stem and lighter shades at the bottom. That means by the time they arrive on store shelves, they are equally unevenly coloured — though in shades of red, not green.
Beginning about 70 years ago, however, tomato growers, together with breeders and seed companies, tried to remedy this uneven colouring by creating varieties of tomatoes that are a uniform light green at the time of harvesting and that ripen to an evenly distributed red en route to the grocery store.
In traditional and heirloom tomatoes, the green colour of an unripe fruit is not uniform, with darker shades of green concentrated around the stem and lighter shades at the bottom. That means by the time they arrive on store shelves, they are equally unevenly coloured — though in shades of red, not green.
Beginning about 70 years ago, however, tomato growers, together with breeders and seed companies, tried to remedy this uneven colouring by creating varieties of tomatoes that are a uniform light green at the time of harvesting and that ripen to an evenly distributed red en route to the grocery store.
No shit sherlock. For years people have complained about bland store bought tomatoes. Nothing beats a tomato ripened on the vine in your own garden. You can say the same thing about most mass produced fare, including meat. Anyone that has grown up on a farm or in the country can tell you there is a big difference between the taste of pork raised on commercial grain feed and pigs that were fed large quantities of 'slops'...but then again there are some who don't like a strong pork flavour to their pork
DrCaleb @ Wed Jul 18, 2012 9:20 am
ShepherdsDog ShepherdsDog:
http://www.cbc.ca/news/technology/story/2012/06/28/sci-tomato-taste.html
No shit sherlock. For years people have complained about bland store bought tomatoes. Nothing beats a tomato ripened on the vine in your own garden. You can say the same thing about most mass produced fare, including meat. Anyone that has grown up on a farm or in the country can tell you there is a big difference between the taste of pork raised on commercial grain feed and pigs that were fed large quantities of 'slops'...but then again there are some who don't like a strong pork flavour to their pork
$1:
A genetic mutation introduced into tomatoes to make them ripen more uniformly might have inadvertently reduced some of the sugar content that makes them taste good, a team of researchers from the U.S., Spain and Argentina have found.
In traditional and heirloom tomatoes, the green colour of an unripe fruit is not uniform, with darker shades of green concentrated around the stem and lighter shades at the bottom. That means by the time they arrive on store shelves, they are equally unevenly coloured — though in shades of red, not green.
Beginning about 70 years ago, however, tomato growers, together with breeders and seed companies, tried to remedy this uneven colouring by creating varieties of tomatoes that are a uniform light green at the time of harvesting and that ripen to an evenly distributed red en route to the grocery store.
In traditional and heirloom tomatoes, the green colour of an unripe fruit is not uniform, with darker shades of green concentrated around the stem and lighter shades at the bottom. That means by the time they arrive on store shelves, they are equally unevenly coloured — though in shades of red, not green.
Beginning about 70 years ago, however, tomato growers, together with breeders and seed companies, tried to remedy this uneven colouring by creating varieties of tomatoes that are a uniform light green at the time of harvesting and that ripen to an evenly distributed red en route to the grocery store.
No shit sherlock. For years people have complained about bland store bought tomatoes. Nothing beats a tomato ripened on the vine in your own garden. You can say the same thing about most mass produced fare, including meat. Anyone that has grown up on a farm or in the country can tell you there is a big difference between the taste of pork raised on commercial grain feed and pigs that were fed large quantities of 'slops'...but then again there are some who don't like a strong pork flavour to their pork
One of my favourite dishes is pasta with a sauce made only from good tomatoes, and simmered for hours to reduce it and enhance the flavour. It jumps up and slaps you on the face! And all it is; pasta, pomatoes and some good parmagean.
I didn't know how pork should taste until I started with Chacuterie. Then I got some special pork belly and back fat shipped up from an organic farmer who only feeds them acorns, apples and mushrooms - free range. Bacon or Panchetta made from that pork belly is incredible! The Lardo is amazing! I hear there is a Hutterite who also sells pork cuts at the Farmers Market, but I have yet to meet up with him. But I've tried his Bacon, and it's pretty good.
BeaverFever @ Fri Jul 20, 2012 11:33 am
$1:
And all it is; pasta, pomatoes and some good parmagean.
Ah yes, the 3 P's!
