3．In a study published in the U．S．journal Science，researchers from the Chinese Academy of Agricultural Sciences（CAAS） and the University of Florida identified the chemical combinations and genetic recipe for better tomato flavor（味道）．
"In recent years，consumers often complain that the modern tomato is less flavorful than it once was"said co-principal researcher Sanwen Huang．"Our results provide a practical road map for breeding tomato varieties with better flavor．"
For the study，a 170-person consumer group was created to evaluate 160 tomatoes representing 101 varieties，based on qualities such as"overall liking"and"flavor degree"．The results pointed to dozens of chemical compounds of interest，and further research using a statistical model discovered 33 flavor compounds connected with consumer liking，such as glucose（葡萄糖）．The reason why modern tomatoes don't taste good anymore is that a total of 13 of these flavor-associated compounds"were significantly reduced in modern varieties，"their paper wrote．Moreover，the researchers found that smaller fruit tended to have greater sugar content，suggesting that"selection for more sizable tomatoes has cost sweetness and flavor"．
Based on this knowledge，Huang and Professor Harry Klee of the University of Florida studied the whole genomes of 398 varieties of tomato，identifying about 250 positions of genes on a chromosome（染色体），which controlled tomato flavor．
"We're just fixing what has been damaged over the last half century to push them back to where they were a century ago，"said Klee in a statement．"We can make the supermarket tomato taste noticeably better．"Klee said new tomato varieties with better flavor could be ready in three to four years．In addition，"the genes and pathways identified here in the tomato almost certainly point to pathways worth researching for improvement of flavor quality in other fruit crops，"they wrote．
13．According to the text，the studyD．
A．was carried out just through a survey
B．was conducted by Chinese researchers themselves
C．was completely focused on the genes of different tomatoes
D．was done with the background of declining flavor of tomatoes
14．The researchers have found thatB in the study．
A．bigger tomatoes are much sweeter
B．some genetic positions affect the taste of tomatoes
C．some chemical compounds make tomatoes less tasty
D．a total of 13flavor-associated compounds make tomatoes appealing in taste
15．What is the influence of the study according to the text？A
A．The study lays the foundation for further researches to improve other fruit crops'flavor．
B．The study makes it possible for us to have noticeably more tasty tomatoes next year．
C．The study provides a road for where to plant tomatoes with better flavor．
D．The study has fixed all the genes of existing tomatoes．
分析 短文主要讲了科学家通过对改善西红柿味道的研究，从而为改善其他水果的味道打下了基础．
解答 13．D，细节理解题，根据句子consumers often complain that the modern tomato is less flavorful than it once 可知，这个研究是在西红柿的味道变差这个背景下实施的，故答案为D．
14．B，推理判断题，根据句子identifying about 250 positions of genes on a chromosome（染色体），which controlled tomato flavor．可知，基因的位置会影响西红柿的味道，故答案为B．
15．A，细节理解题，根据最后一句the genes and pathways identified here in the tomato almost certainly point to pathways worth researching for improvement of flavor quality in other fruit crops可知，对西红柿味道的研究为改善其他水果的味道打下了基础，故答案为A．
点评 解答任务型阅读理解题，首先对原文材料迅速浏览，掌握全文的主旨大意．因为阅读理解题一般没有标题，所以，速读全文，抓住中心主旨很有必要，在速读的过程中，应尽可能多地捕获信息材料．其次，细读题材，各个击破．掌握全文的大意之后，细细阅读每篇材料后的问题，弄清每题要求后，带着问题，再回到原文中去寻找、捕获有关信息．最后，要善于抓住每段的主题句，阅读时，要有较强的针对性．对于捕获到的信息，要做认真分析，仔细推敲，理解透彻，只有这样，针对题目要求，才能做到稳、准．
