JERUSALEM — Israeli scientists said last week they have discovered a way to genetically enhance the scent of flowers, a development that could also be used to breed extra-tasty fruits and vegetables.

"Recent developments will help to create flowers with an increased scent as well as producing new scent components," Alexander Vainstein, the head of a team of scientists at Hebrew University, said in a statement.

Mr. Vainstein said his team had enhanced the scents of some flowers by a factor of 10 and caused them to give off their fragrance day and night.

The intensity of a flower’s scent usually depends on a range of natural factors, including the time of day, the plant’s age and the weather.

The patented process could have several applications, not only for the production of flowers but also fruits and vegetables, with Mr. Vainstein pointing out that aroma is a key component in the taste of food.

Israel is one of the world’s leading exporters of cut flowers, with an industry worth an estimated $200 million (€145 million) a year. — AFP