Source: Kenneth Changjan, NY TIMES, 1/27/17

Over the decades, taste has drained out of supermarket tomatoes. Harry J. Klee, a professor of horticultural sciences at the University of Florida, thinks he can put it back in within a couple of years. In this week’s issue of the journal Science, Dr. Klee and his colleagues describe flavor chemicals that are deficient in most modern varieties of tomatoes.

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