The Tasti-Lee tomato has a deep red color without exposure to ethylene and vine-ripe flavor.
The Tasti-Lee tomato has a deep red color without exposure to ethylene and vine-ripe flavor.

Tomato breeders long have focused on improving traits, such as yield, shipping ability and disease resistance.

But what about flavor?

Jay Scott, a University of Florida tomato breeder based in Wimauma, leads a webinar addressing the constraints he and colleagues encounter when trying to improve flavor, according to a news release.

The educational webinar, part of the Plant Management Network's Focus on Tomato program, will be accessible until Feb. 28, 2013.

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Among the topics Scott will discuss is his experience developing the Tasti-Lee variety, which has a deep, red color without being exposed to ethylene and vine-ripe flavor.

The nonprofit Plant Management Network is a collaborative effort among the American Society of Agronomy, American Phytopathological Society and Crop Science Society of America.