date:May 27, 2013
nd supermarkets that even an increased shelf life of one day would make an enormous difference to them, said Yang Zhang, lead author from the John Innes Centre.
One way to improve shelf life is to pick tomatoes early when they are still green and induce them to ripen artificially with ethylene. However, this results in loss of flavor. Another method is to grow varieties that never fully ripen, but these also never develop a full flavor.
In the current study, anthocyanins were found to slow dow