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Most of us have had the same experience. We see a big, red tomato in the grocery store, take it home for our salad, and find out that it tastes like cardboard.
大多數(shù)人都有過這樣的經(jīng)歷，從商店里挑選出又大又紅的番茄回去做沙拉，然后一嘗，味同嚼蠟。
You might think that the tomato is sub-par because it’s been picked before it ripened, or shipped across the country.
你可能認為買回的番茄味道不好是因為它沒有成熟就被摘下，或者是運輸過久的原因。
Those things can be true, but scientists have found another reason why modern tomatoes have little or no taste. It’s in their genes.
這的確是一部分原因，然而科學家們發(fā)現(xiàn)現(xiàn)今的番茄不好吃還有其它原因，那就是它們的基因問題。
The problem began with old-fashioned or heirloom tomatoes didn’t ripen consistently.
這個問題要追溯到從前的天然番茄，它們并不總能完全長熟，
Some areas would be red, while other areas, usually near the stem, would be white or green.
番茄的有些部分是紅的，而其它地方，尤其是靠近莖蒂的地方，往往是白色或綠色的。
About seventy years ago, tomato breeders accidentally discovered a variety that turned red uniformly.
大約70年以前，番茄種植者們偶然間發(fā)現(xiàn)一種全紅的番茄品種，
Consumers liked the way the tomatoes looked. The trouble was, red did not equal tasty.
消費者們喜歡這種模樣的番茄。然而問題是，紅色并不代表番茄的口感好。
譯文為可可英語翻譯，未經(jīng)授權請勿轉載!
