DNA demethylation explains how tomatoes convert their bitter toxins into something more palatable

A multi-institutional team of bioengineers has identified the genetic mechanism that converts bitter toxins to palatable compounds in tomatoes. In their study published in the journal Science Advances, the group analyzed whole-genome bisulfite sequencing data obtained through other research efforts and conducted experiments in their lab that involved blocking the production of certain proteins to learn how tomatoes make themselves taste better to seed dispersers.