追求美味是人类的天性。在长期的饮食判断中,挑剔的味蕾可能会告诉你:黄瓜的味道应该是清新爽口的,西瓜和甜瓜的味道则应该是甜甜的。然而,恰恰是这几种理应非常“甜蜜”的葫芦科蔬果,却与生俱来携带着“苦味”基因。一旦遭遇生存逆境,它们的果实就有可能会变得苦涩难吃。那么,这些蔬果的苦味是怎么形成的?它们的苦味基因又能不能被精准调控、加以利用?日前,中国农业科学院蔬菜花卉研究所副研究员尚轶和研究员黄三文综合运用基因组大数据等多种研究手段成功揭示葫芦 The pursuit of delicious is human nature. In the long-term diet judgment, picky taste buds may tell you: the taste of cucumber should be fresh and refreshing, watermelon and melon taste should be sweet. However, it is precisely these kinds of cucurbits and vegetables that should be very “sweet”, but they are born with the “bitterness” gene. Once encountering survival adversity, their fruits may become bitter and unpalatable. So, how the bitterness of these fruits and vegetables is formed? Their bitter genes and can not be precisely controlled, to be used? Recently, the Chinese Academy of Agricultural Sciences, Institute of vegetable and flower researcher Shang Yi and researcher Huang Sanwen integrated use of genomics and other large data Research tools successfully reveal gourd