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最近,中国农科院深圳农业基因组研究所、蔬菜花卉研究所在番茄风味品质研究中首次阐明了番茄风味遗传基础,发现了番茄风味调控机制。番茄是世界第一大蔬菜作物,我国以鲜食番茄为主,其风味品质更受关注。研究团队历时4年多的协同攻关,终于发现了番茄风味调控机制,为番茄风味改良奠定了重要理论基础。
Recently, the Chinese Academy of Agricultural Sciences Shenzhen Institute of Agricultural Genomics, Institute of Vegetables and Flowers in tomato flavor quality research for the first time elucidated the genetic basis of tomato flavor and found the tomato flavor regulation mechanism. Tomatoes are the largest vegetable crops in the world. Our country mainly produces fresh tomatoes, and its flavor and quality are more concerned. The research team lasted more than 4 years of collaborative research, and finally found the tomato flavor regulation mechanism for the improvement of tomato flavor has laid an important theoretical foundation.