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（染色體），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(chǎn) 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 短文主要講了科學(xué)家通過對(duì)改善西紅柿味道的研究，從而為改善其他水果的味道打下了基礎(chǔ)．
解答 13．D，細(xì)節(jié)理解題，根據(jù)句子consumers often complain that the modern tomato is less flavorful than it once 可知，這個(gè)研究是在西紅柿的味道變差這個(gè)背景下實(shí)施的，故答案為D．
14．B，推理判斷題，根據(jù)句子identifying about 250 positions of genes on a chromosome（染色體），which controlled tomato flavor．可知，基因的位置會(huì)影響西紅柿的味道，故答案為B．
15．A，細(xì)節(jié)理解題，根據(jù)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，對(duì)西紅柿味道的研究為改善其他水果的味道打下了基礎(chǔ)，故答案為A．
點(diǎn)評(píng) 解答任務(wù)型閱讀理解題，首先對(duì)原文材料迅速瀏覽，掌握全文的主旨大意．因?yàn)殚喿x理解題一般沒有標(biāo)題，所以，速讀全文，抓住中心主旨很有必要，在速讀的過程中，應(yīng)盡可能多地捕獲信息材料．其次，細(xì)讀題材，各個(gè)擊破．掌握全文的大意之后，細(xì)細(xì)閱讀每篇材料后的問題，弄清每題要求后，帶著問題，再回到原文中去尋找、捕獲有關(guān)信息．最后，要善于抓住每段的主題句，閱讀時(shí)，要有較強(qiáng)的針對(duì)性．對(duì)于捕獲到的信息，要做認(rèn)真分析，仔細(xì)推敲，理解透徹，只有這樣，針對(duì)題目要求，才能做到穩(wěn)、準(zhǔn)．
