The Izmir Technology Institute Department of Molecular Biology and Genetics has developed a tomato variety that can actually become more tasty when faced with stress conditions, such as drought or salt. The productivity of this particular variety is observed to be 50 % more as well.
This variety was developed as a response to the increasing salt levels in production fields in Turkey, as a result of the increasing levels of irrigation and fertilization. That’s why researchers started developing products which can withstand these issues.
Overwatering and overfertilization also causes a loss of taste in tomatoes but this variety is producing chemicals to protect itself against stress conditions, which enhances the taste of the tomato. Normally 12 tons of tomatoes are harvested on average per 10,000 square feet, whereas 17 tons of this new variety can be harvested per 10,000 square feet.
Turkish growers will have access to this crop in 3 years when the trademark process is finalized. Researchers added that this development will contribute significantly to the Turkish economy.
Source: NTV