tomato

Scientists identify a transcription factor that plays a key role in increased fruit size.

The small molecule is effective in tomato and wheat in laboratory trials, but its scalability and applicability to real-world agriculture remains to be seen.

This University of California, Davis, botanist studies the genes that regulate plant anatomy.

The agritech industry is editing plant genomes to feed a growing population, expand the produce aisle, and make tastier, more convenient food products.

The Cold Spring Harbor Laboratory researcher is fueled by curiosity about how one species’ genome can produce a wide variety of traits.

Tiny insects carry the tomato spotted wilt virus, which causes infected plants to develop discolored ring-shape blotches.

A sequencing blitz on the tomato genome reveals the genes that contribute most to tastiness.

Tomatoes infected with cucumber mosaic virus lure the pollinators, according to a study.

Researchers use CRISPR to create plants that resist infection by DNA viruses.

Researchers have sequenced 360 varieties of the tomato plant to create a comprehensive map of the evolution of the fruit from its wild form to the modern varieties. 

Upping the expression of a single gene improves the plant’s ability to withstand light and increases yields. 

What researchers are learning as they sequence, map, and decode species’ genomes

The plant releases a chemical that its neighbors can use to develop defenses against invading cutworms, a study finds.

Commercial tomatoes rarely have that fresh vine-ripened flavor that everyone loves, but the ideal recipe for tomato taste is now known. Will growers embrace the new cultivars?

What researchers learned as they dug through some of the most interesting genomes sequenced this year

Scientists harness the power of metabolomics to characterize what makes tomatoes taste good.