On the grocery store shelf they look plump, red and delicious. But the first bite can bring disappointment. Strawberries often don’t taste as good as they look, but researchers hope to bring the flavor back to the berries.
The genome of the wild woodland strawberry offers scientists a gene parts list, within which they can look for the genetic underpinnings of flavor compounds produced in the berries, as well as many other things.
For decades, strawberries have been bred for traits that made them look good to consumers, grow well, and handle long shipment times. So, while certain traits, such as berry size, have increased, flavor has been neglected.
Kevin Folta, interim chairman of horticulture at the University of Florida, and colleagues are among those looking to change that.
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