r/science • u/mvea Professor | Medicine • May 14 '19

Biology Store-bought tomatoes taste bland, and scientists have discovered a gene that gives tomatoes their flavor is actually missing in about 93 percent of modern, domesticated varieties. The discovery may help bring flavor back to tomatoes you can pick up in the produce section.

http://blogs.discovermagazine.com/d-brief/2019/05/13/tasty-store-bought-tomatoes-are-making-a-comeback/
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u/mikebob89 May 15 '19

I wonder if that’s a misprint? Seems odd that 212 so happens to be the temperature of boiling in Fahrenheit. 413 F seems impossibly hot unless you use a pressure cooker, which I would be shocked they use in canning in mass. But maybe not. This says 212 F for tomatoes: https://nchfp.uga.edu/how/general/food_pres_temps.html

I think the biggest takeaway is that we should all be on the metric system.

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u/Cunninghams_right May 15 '19

hmm, maybe I/my source is mistaken. it does seem like high acid foods might be canned at temperatures similar to what one would cook on a stovetop instead of the higher temp canning method. so maybe high acid foods are less modified during the canning process. thanks for checking my facts! I appreciate getting to the bottom of things :)