In a study on tomatoes, researchers have discovered that by suppressing enzymes in the tomato, the “shelf life” of the product increases to about a month. The regular shelf life a non-modified tomato is 15 days.
Researchers are going similar tests with other fruit to see compare results.
well duh. If they’re injected with hormones that prevent them from rotting or going bad for an extended amount of time, they have a longer shelf life.
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