题型:阅读理解 题类: 难易度:困难
浙江省宁波五校联盟2023-2024学年高一下学期4月期中联考英语试题(音频暂未更新)
"Consumers complain that the modern tomato has little flavor. It's like a water bomb," said Sanwen Huang, who works at the Agricultural Genomics Institute at Shenzhen at the Chinese Academy of Agricultural Sciences. "Tomato farmers care about yield, and the genetic variants related to yield are not related to tasty tomato flavors."
How can farmers ditch this unpleasant thing and recover the rich, sweet flavor of the tomato? To find out, Huang and colleagues investigated which genes are related to tomatoes' taste. The scientists created a 100-person group that sampled 160 tomatoes based on sensory qualities. Based on the group's feedback, the researchers identified dozens of chemical compounds(化合物) that could be related to the tomato's taste. Using a statistical model that determined the concentration of various chemicals in the tomatoes, the scientists identified 33 most important flavor compounds. The researchers then measured the content of them in each of the tomatoes, and identified about 250 genetic loci(基因座) that controlled tomato flavor. This finding revealed the genetic basis of tomato flavor.
But the researchers also wanted to determine why store-bought tomatoes don't taste good. It turns out that modern tomato varieties are selected according to qualities such as big size because buyers prefer large fruit, and firmness because it makes tomatoes easier to ship. Meanwhile, the quality of flavor has been ignored, said the researchers.
Volatiles(挥发性物质), in particular, are essential for good flavor. The removal of specific volatiles from tomatoes results in significant reduction in people's liking. Moreover, refrigeration can change a tomato's volatile compounds.
"But there is hope for a future filled with tasty, new varieties of store-bought tomatoes, as our results provide a road map for improvement of flavor. By working together, geneticists, biochemists, farmers and customers can provide better-flavored tomatoes for our society." Huang said.
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