Quote:
Originally Posted by Nan_PA_6b
I can't see why every hybrid would have decreased nutrition. If I cross Brandywine and Cherokee Purple, will the resulting F1 hybrid have less nutrition? Probably not.
The reason for the reduced nutrition could be something other than genetic. If the hybrids were picked when green and gassed to force ripening, it might account for less nutrition.
Or perhaps it is some combination of genes used in commercial hybrids that reduces nutrition. Perhaps the genes for long-keeping, or not bruising easily, or whatever. But surely it wouldn't apply to every F1 hybrid. I'd be interested to know which varieties of tomato were tested.
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He wasn't saying EVERY hybrid would be less nutritious. When a hybrid is created for LONGEVITY it is less nutritious. You wouldn't cross Brandywine and Cherokee Purple to produce a hybrid for long shelf life.