Selection for bigger tomatoes has made the fruits less sweet, but now it has been shown that gene editing can make them sweeter without decreasing yields

A team of horticulturists, bio-breeders and agriculture specialists affiliated with a host of institutions across China has produced sweeter tomatoes without sacrificing size, weight or yield by altering two of their genes.

Today’s mass-produced tomatoes often grow to palm-sized proportions, but their naturally occurring ancestors were far smaller fruits. They were also sweeter and more flavorful due to their lower water content compared to the red fruits found in grocery stores—but recent genetic discoveries have unlocked the path to attaining the best of both worlds.

The world produces around 180 million tons of tomatoes each year. Whether they are raw, cooked, or used in sauces, tomatoes are a staple in kitchens worldwide. However, not all tomatoes are created equal — some are much tastier than others.