Not only did the culture develop into a tomato fruit, the fruit's green outer leaves, known as the calyx, also ripened into fruitlike tissue. In this particular tomato variety, called VFNT Cherry, low growing temperatures triggered ripening in nonfruit tissue. But the process doesn't work outside tissue culture. Something else in the plant prevents this transformation under normal growing conditions. Now they are looking for the genes that are activated to increase lycopene production so they can learn how to activate the genes in commercial varieties.
Some green beans outdo others as a source of bone-building calcium.
The difference, according to researchers, can depend on how much water flows through the plants. The scientists compared calcium content in six bean varieties. The top performer, Hystyle, was also the stingiest water user. Hystyle green beans have about double the calcium content of a variety called Labrador. That's because Hystyle is better at conserving water.