The results showed that the saturated fatty acids (palmitic acid 16:0; stearic acid 18:0), except for arachidic acid (20:0), monounsaturated (oleic acid 18:1) and polyunsaturated fatty acids (linoleic ...

A genetic regulator of tomato sweetness has been identified through comparison of wild and domesticated varieties of the plant. Genetically engineering tomatoes to alter this gene increases sugar ...