Tomato season is approaching and so is the time to be all ready to go to the farmers market to get a good share, reason being many people feel that the tomatoes that they buy directly from the farmer’s market are better in tastes than the perfectly red colored tomatoes that are sold at the supermarket.

A study was recently run by researchers from UC Davis, Cornell University and other institutions to lend some light upon the facts and reasons that are causing the difference in taste and sweetness of some tomatoes.

In their findings, the team of researchers has talked about a genetic change, which they believe is making many commercial tomatoes ripen uniformly and also on the other hand, the same genetic change is forcing a tomato to produce comparatively lesser sugar, which is filling the supermarkets with more of less sweet and flavorful tomatoes.

"What this paper shows is that a pretty tomato comes at a cost in flavor”, said Mr. Harry Klee, a University of Florida horticulturalist not involved in the study.

He explained that the tomato varieties, which when unripe have dark green shoulders topping rather than the light green ones, which becomes red slowly than the rest as it ripens.