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Genetics could change taste of vegetables


Researchers say they have unravelled the genetic code of the brassica plant, and say it could lead to better tasting vegetables. These plants have been bred all over the world for centuries and resulted in produce and products diverse enough for supermarkets to place them across several different aisles. Broccoli, cauliflower, Brussels sprouts, Chinese cabbage, turnip, collared greens, mustard, canola oil – all these are different incarnations of the same plant genus, Brassica. Being able to modify the content of bitter-tasting compounds has implications beyond what meets the tongue, because in most plants, those chemicals also confer defence against pests.

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This story was published on: 07/09/2014

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