未来用马铃薯做的菜可能更健康、更有味道,颜色更鲜艳,桔色、红色或紫色果肉的马铃薯更有益于健康,并有新的风味。美国农业研究局遗传学家用多色品种进行数十次育种杂交试验,以检测多色品种的更多益处。该专家认为,色素在人的饮食 In the future, potatoes may be healthier, more flavorful, and more colorful. Potatoes with orange, red or purple flesh are more healthy and have a new flavor. Genetic Analysts at the Bureau of Agricultural Research dozens of breeding crossings with multicolored varieties to test for more benefits from multicolor varieties. The expert believes that the pigment in the human diet