> “It turns out that a lot of the genes that coded for the flavor-producing compounds were on the same chromosomes as the genes for the yellow striped skin,” Traverso explains, “so as you favored the more consistently colored apples, you were essentially disfavoring the same genes that coded for great flavor.
This is also why so many cultivars of tomato and cucumber taste like moist cardboard. Once you taste what they’re actually supposed to taste like, you’ll never be able to go back to a shrink-wrapped English cucumber grown in a hot house.
This is also why so many cultivars of tomato and cucumber taste like moist cardboard. Once you taste what they’re actually supposed to taste like, you’ll never be able to go back to a shrink-wrapped English cucumber grown in a hot house.