柑桔果实的色泽,风味及营养价值虽然受到遗传的控制,但是可用其它方法来增进,而不必经长时期的育种。一个新颖的和鼓舞人的概念就是调节那些控制着天然生物合成的(遗传)基因;用这种调节来增进柑桔果实采收后的风味和营养水平。例如,现有的甜攒品种就能获得着色更好及更有营养价值,因而不需要杂交育种过程去求得新的品 Although the color, flavor and nutritional value of citrus fruits are genetically controlled, other methods can be used to promote them without the need for long-term breeding. A novel and inspiring concept is to regulate the (genetic) genes that govern natural biosynthesis; this regulation is used to enhance the flavor and nutrient levels of citrus fruits after harvest. For example, existing sweet varieties can obtain better coloring and nutritional value, so there is no need for hybrid breeding to find new products