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University of Tsukuba

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Researchers from University of Tsukuba and University of Florida have found that pigments controlling the color of tomatoes also play a role in determining their flavor. By analyzing the pigment profiles of 157 different tomato varieties, the team showed that fruit with high chlorophyll levels had a higher sugar content, and that the carotenoid, prolycopene, is associated with an abundance of aroma compounds. Understanding how growing conditions influence pigment profiles could improve the flavor of tomatoes.

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University of Tsukuba

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