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Method for enhancing sucrose and ascorbic acid contents of fruits of plants of the genus capsicum
Method for enhancing sucrose and ascorbic acid contents of fruits of plants of the genus capsicum
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机译:一种提高辣椒属植物果实中蔗糖和抗坏血酸含量的方法
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摘要
The present invention relates to a method for obtaining fruits of plants of the genus Capsicum with improved taste and enhanced nutritional value and especially to fruits with increased sucrose and/ or ascorbic acid content as compared to plants of a similar type. The method involves manipulation of the CL and the Y loci of plants of the genus Capsicum
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