Sensory sacrifices when we mass-produce mass produce
作者机构：Horticultural Sciences DepartmentPlant Innovation Center and The Graduate Program for Plant Molecular and Cellular BiologyUniversity of FloridaGainesville32606FLUSA
出 版 物：《Horticulture Research》 (园艺研究（英文）)
年 卷 期：2016年第3卷第1期
页 面：167-172页
核心收录：
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
摘 要：Plant breeders have been extremely successful at driving genetic improvements in ***,‘improvements’are truly a question of *** the last one-hundred years most plant genetic innovations have been driven by industry *** fruits,heavier yields,uniformity,increased resistance to disease and better shipping quality are just a few of the traits that have ensured profits on the farm and affordable food for ***,these milestones have come at the expense of sensory qualities,which have been sacrificed in exchange for practical production *** a base of industry-sufficient genetics,today’s breeders can now turn to the consumer for guidance in defining critical *** approaches to plant breeding start with the analysis of consumer preferences,and then merge them with modern genomics and analytical chemistry *** result is the next generation of crops that meet supply chain demands while presenting improvements in flavor,nutrition,color,aroma and *** review analyzes the approach of consumer-assisted selection as it has been applied to tomato and strawberry,two complementary annual crops that have been intensively bred to meet industry *** breeding efforts start with the consumer,with the objective of reclaiming lost sensory qualities.
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