Vicky BoydThe Tasti-Lee tomato has a deep red color without exposure to ethylene and vine-ripe flavor.Tomato breeders long have focused on improving traits, such as yield, shipping ability and disease resistance.
But what about flavor?
Jay Scott, a University of Florida tomato breeder based in Wimauma, leads a webinar addressing the constraints he and colleagues encounter when trying to improve flavor, according to a news release.
See related article and video:
• Tasti-Lee tomato creates a buzz among consumers
Among the topics Scott will discuss is his experience developing the Tasti-Lee variety, which has a deep, red color without being exposed to ethylene and vine-ripe flavor.
The nonprofit Plant Management Network is a collaborative effort among the American Society of Agronomy, American Phytopathological Society and Crop Science Society of America.