WASHINGTON (June 29, 2012)—Scientists have come up with a genetic explanation for why homegrown tomatoes taste so much sweeter than the ones sold in the supermarket.

Researchers found a genetic switch responsible for some of the sugar production within a tomato, according to a new study in Friday's edition of Science that found that the common type of tomato bred for firmness and good shipping also inadvertently turns off the sugar-producing switch.

That makes it less sweet and blander than garden varieties.

University of California Davis plant scientist Ann Powell said knowing the genetics behind the sugar-making could someday lead to development of sweeter tomatoes that also travel well.