My reading is that it seems to be saying that tomato varieties with more chlorophyll also contain more sugar. But, that it is something modern breeders have mostly selected against in order to achieve uniform red color, aka heirloom varieties are often sweeter. I don’t see any discussion of or data suggesting riper fruits of a given variety become less sweet.
Which… this is kinda what we should naively expect, since chlorophyll is the compound through which plants make sugar. More chlorophyll–>more photosynthesis–>more sugar. If this weren’t true, we’d need to be asking either why the extra chlorophyll wasn’t making more sugar, or what the tomato was converting the sugar into.
Now I’m wondering whether uneven shapes also contribute to sweetness by creating more surface area for sunlight exposure.
