Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? Read more atÌý. A huge thanks to the tomato researchers Harry Klee and Jim Giovannoni who helped us with this episode’s science. You can learn more about their work in the description below, too. Thanks for watching and don’t forget to subscribe and share.
If this episode leaves you wanting more chemistry goodness, check out the featured resources below:
- A flavor face-lift for supermarket tomatoes | C&EN
- Chilling tomatoes blocks production of flavor-making enzymes | C&EN
- Why Supermarket Tomatoes Taste Bland | C&EN
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