James, over at James and the Giant Corn, has written a post about the long lasting tomatoes from India: Scientists at India’s NIPGR Create a Longer-Lasting Tomato (Studying The Regulation of Fruit Ripening). He does a great job of explaining cell wall chemistry, which I neglected to cover in I say tomato… I appreciate that he pointed out something that I forgot to mention (emphasis added):
I shouldn’t have to say this, but there are currently no genetically engineered tomatoes on the market. For a short time in the 1990s Calgene sold the Flavr Savr tomato in California grocery stores, but they weren’t able make a profit doing so, so they stopped. The poor taste of most tomatoes for sale in the grocery store today is purely the result of conventional breeding (my post on the subject and Mat_kinase’s).
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Anastasia is a Presidential Management Fellow working at the National Institutes of Health in an amazing rotation program. Recently, she earned a PhD in genetics at Iowa State University, with a minor in sustainable agriculture. Before that, she worked with public health in the Army. Her favorite produce is artichokes! For more about her, check out 
[...] keeps cell wall modifying enzymes from making the tomatoes all squishy (see I say tomato… and You say tomato! for more). At first glance, you might think this trait would only encourage shipping tomatoes long [...]