国际知名学术期刊《科学》杂志近日以封面文章形式发表了中国农业科学院一项关于番茄风味品质研究的成果。该研究发现了番茄风味的物质组成和遗传位点,为今后番茄风味的改良奠定了基础。番茄是世界第一大蔬菜作物,根据世界粮农组织统计,2014年全球番茄产值是962.8亿美元,在蔬菜和水果中居于首位。我国以鲜食番茄为主,其风味品质更受关注,然而 Internationally renowned academic journal “Science” magazine recently published in the form of a cover article of the Chinese Academy of Agricultural Sciences on the results of the study on tomato flavor quality. The study found that the tomato flavor of the material composition and genetic locality, lay the foundation for the future improvement of tomato flavor. Tomatoes are the largest vegetable crops in the world. According to the World Food Program, the global output of tomatoes in 2014 was 96.28 billion U.S. dollars, ranking first in vegetables and fruits. Our country with fresh tomato-based, more attention to its flavor quality, however