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植物味道非常複雜。就西紅柿而言,它的味道源於糖、酸和來自氨基酸、脂肪酸和類胡蘿蔔素的十幾種揮發性化合物的相互作用。

科力教授希望找到控制香味揮發物合成的基因,並利用這一點來生產出味道更好的西紅柿。

他說:「現在還沒有到我們完成將超級味道特徵集合到某個單一品系的階段,但我們預計再過一年左右就能達到這個目標。」

通過從其他物種導入基因來改良味道是可能的,但在世界大部分地區禁止以這種方式生產的產品。

Row 7's Badger Flame beet
然而,其他形式的基因改良卻被廣泛地接受。美國公司Pairwise正在通過使用從哈佛大學、Broad研究所和麻省綜合醫院授權的基因編輯技術CRISPR,研發新的水果和蔬菜品種。

CRISPR不是像轉基因那樣從其他物種獲取基因,而是通過切割和拼接來調整植物內部的現有基因。

Pairwise公司的聯合創始人哈文·貝克說:「我們正在改變一兩個非常小的DNA。」

在北美、南美和日本的大部分地區這種基因編輯被認為是 「非轉基因」。然而,在轉基因非常有爭議的歐洲,這種做法仍然被認為是轉基因,並受到嚴格監管。