Photo: Mr. T in DC (flickr)
By altering one tiny gene in a natural age-slowing compound, scientists were able to increase the shelf life of tomatoes by a whole week!
This method is a simple one and could theoretically be applied to all kinds of fruits. This is great news for farmers, grocers, and produce-eaters alike.
The study began in a state that is no stranger to the importance of agriculture, Indiana, by a research team at Purdue University.