Three factors prevent commercially grown tomatoes from getting anywhere close to homegrown: how they're bred, when they're picked, and how they're handled. We talk to tomato flavor researcher Dr. Denise Tieman of the University of Florida.
The journal article about heirloom tomato flavor vs. commercial tomato flavor (not free): [ Ссылка ]
The journal article about how refrigeration shuts off tomato flavor genes: [ Ссылка ]
The Klee Lab at the University of Florida, dedicated to understanding and improving tomato flavor: [ Ссылка ]
Dr. Tieman's CV: [ Ссылка ]
Craig LeHoullier, the guy who championed the Cherokee Purple and other heirloom tomato varieties: [ Ссылка ]
Why Homegrown Tomatoes Are SO MUCH BETTER
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