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In the last decade scientists have managed to sequence the genomes of everything from bacteria and fruit flies to individual human beings. But often overlooked are the genomic sequences of our food. We know the genomes of apples, bananas, potatoes, wheat, rice and now watermelon.
A consortium of scientists from the United States, China and Europe has published the complete genome of the domesticated1 watermelon—one of the top five consumed fresh fruits—in the journal Nature Genetics.
The group compared the genomes of 20 different watermelons across three different subspecies and found it takes roughly the same number of genes3 to make the sweet summer fruits as it does to make us.
They researchers also found that, in the process of being selected for color, size and taste, domestic watermelon lost many of the genes that helped their wild ancestors resist disease. They hope that breeders can now use the genetic2 info to recover some of those natural disease defenses—as well as bringing a more nutritious4, and tastier fruit to your table. Without the seeds, of course.
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1 domesticated | |
adj.喜欢家庭生活的;(指动物)被驯养了的v.驯化( domesticate的过去式和过去分词 ) | |
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2 genetic | |
adj.遗传的,遗传学的 | |
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3 genes | |
n.基因( gene的名词复数 ) | |
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4 nutritious | |
adj.有营养的,营养价值高的 | |
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