机器学习应用程序通过育种和遗传学来改善园艺作物的风味和营养含量
Luís Felipe V Ferrão1, Rakshya Dhakal2, Raquel Dias3
1Horticultural Sciences Department, University of Florida, Gainesville, FL, United States.
Current opinion in biotechnology
|July 29, 2023
概括
通过了解遗传特征,育种工作可以增强水果和蔬菜的味道和营养. 人工智能 (AI) 提供了预测消费者偏好和指导作物开发以改善产品的机会.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 遗传学 遗传学 是一个
背景情况:
- 消费者对美味和营养丰富的水果和蔬菜的需求正在增加.
- 产品市场上的产品差异化是由消费者对独特品种的偏好驱动的.
- 微量营养素营养不良仍然是一个全球性的健康问题,强调需要提高作物营养含量.
研究的目的:
- 探索人工智能 (AI) 在预测消费者对水果和蔬菜的口味偏好方面的作用.
- 讨论人工智能如何支持以增强风味和营养价值为重点的作物育种计划.
- 概述通过先进的育种方法开发更有味道和营养的作物所带来的机遇和挑战.
主要方法:
- 审查影响水果和蔬菜风味和营养的生物化学因素的当前理解.
- 分析人工智能 (AI) 在预测口味特征和消费者偏好方面的潜在应用.
- 讨论基因架构和品种策略的风味和营养特征.
主要成果:
- 在了解农产品中风味和营养的生物化学基础方面取得了重大进展.
- 人工智能为预测口味偏好提供了一个有前途的工具,可以为育种决策提供信息.
- 对遗传架构的了解对于开发能够最大限度地获得所需特征的遗传收益的育种方法至关重要.
结论:
- 人工智能可以显著帮助育种计划开发具有增强风味和营养含量的水果和蔬菜.
- 将人工智能与遗传洞察力相结合,为满足消费者需求和解决营养不良提供了一条途径.
- 未来的育种计划应该优先考虑味道和营养,利用人工智能加速发展.
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