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印度研究人员发现,可以通过调整水果中的某些基因减少杧果采后损耗,目前他们已经成功筛选出了参与成熟多汁的dashehri杧果成熟过程中的主要基因。印度杧果产量占世界杧果总产量的42%,但由于在包装和贮藏等环节中的不当操作,造成约四分之一的杧果被浪费。印度科学与工业研究理事会(CSIR)国家植物研究所(NBRI)团队的研究结果可以改善这种局面,有望推动杧
Indian researchers have found that it is possible to reduce postharvest postharvest loss by adjusting certain genes in fruit, and they have now successfully screened for the major genes involved in the ripe juicy dashehri 杧 fruit ripening. Indian mango production accounts for 42% of the world’s total mango production, but about one quarter of the mango is wasted because of improper handling in packaging and storage. The results of the research by the team of the National Institute of Botany (CSRI) National Institute of Botany (NBRI) can improve this situation and hopefully drive