Source: MORNING AG CLIPS, 5/24/21

An international research group involving the Institute of Molecular and Cellular Biology of Plants (IBMCP), a joint centre of the Universitat Politècnica de València (UPV) and the Spanish National Research Council (CSIC), has discovered that a genetic mechanism, called CHLORAD, which is involved in the ageing of plant leaves, also plays a decisive role in the tomato ripening process. Thus, tomatoes with an activated CHLORAD system turn red more quickly, and accumulate more lycopene, a compound beneficial to health.

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