Research could lead to better-tasting tomatoes, other benefits
date:Sep 03, 2013
Some compounds that determine plant species characteristics such as the taste of tomatoes can be engineered to produce larger quantities in plants that have few or none of them, researchers at Purdue University have found. The research ultimately could lead to a variety of uses, such as in improving the taste of fruits including fresh-market tomatoes, in increasing the resistance of plants against pests or diseases, or in producing certain flavors, fragrances and pharmaceuticals, said Natalia Du
1/4 next page prev page home page last page
go back |  refresh |  WAP home |  Web page version  | login
07/11 03:18