Fruit and Vegetable Biotechnology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Genetic Modification Is One Of The Most Important And Controversial Issues Facing The Food Industry Today. Drawing On An International Team Of Contributors, Fruit And Vegetable Biotechnology Explores Its Major Impact On Fruit And Vegetable Cultivation And Subsequent Food Processing. the Book Begins With An Analysis Of The Available Tools And Methods, From The Selection And Isolation Of Genes To Safety Issues Such As The Stability Of Transgenes. The Contributors Discuss The Range Of Properties That Have Been The Subject Of Genetic Enhancement, Including Agronomic Traits Such As Fruit Quality And Resistance To Environmental Stresses, As Well As Sensory Properties Such As Color, Flavor, Processing Functionality, And Nutritional Quality. In Addition, The Text Also Examines The Use Of Molecular Markers In Plant Breeding. The Subsequent Chapters Consider How Biotechnology Can Improve Plant Defense Mechanisms And Also Extend The Post-harvest Life Of Fruit And Vegetables. thorough Case Studies Illustrate The Efforts Involved And The Positive Effects Resulting From Genetic Modification, And Also Offer Insight Into Future Applications. To Complete Their Survey Of This Field, The Authors Explore The Vital Issues Of Consumer Attitudes And Risk Assessment. Fruit And Vegetable Biotechnology Is An Important Contribution To A Key Area Of Debate, And Is Essential Reading For Everyone Involved In The Cultivation And Processing Of Fruit And Vegetables. Fruit and vegetable biotechnology 1 Table of Contents 3 Contributors 7 Chapter 1: Introduction 10 Chapter 2: Tools of genetic engineering in plants 12 2.1 Introduction 12 2.2 Selection and isolation of genes 13 2.3 Transformation and regeneration of plants 14 2.3.1 DNA delivery systems 15 2.3.2 The selection and analysis of transformants 16 2.3.3 Plant regeneration systems 18 2.4 Stability of the transgenes 19 2.5 Environmental risk assessment 20 2.6 Future trends 20 2.6.1 Gene targeting 21 2.6.2 Transformation of recalcitrant species 22 2.6.3 More ‘friendly’ selectable markers: the positive selection method 23 2.6.4 Use of more appropriate promoters 24 2.7 Sources of further information and advice 24 2.8 References 24 Chaper 3: Genetic modification of agronomic traits in fruit crops 33 3.1 Introduction 33 3.2 Somaclonal variation 34 3.3 Gene transformation 35 3.4 Genetic stability 36 3.5 Plant development and reproduction 36 3.5.1 Phytohormones modification 37 3.5.2 Light perception modification 42 3.5.3 Root system and rooting ability modification 43 3.5.4 Juvenility modification 43 3.6 Fruit quality 44 3.6.1 Oil composition 44 3.6.2 Protein modification 44 3.6.3 Carbohydrate modification 46 3.6.4 Nutrients, antibodies, secondary metabolites and vaccines 46 3.6.5 Ripening and the control of flavour, texture and shelf-life 47 3.6.6 Fruit size 47 3.7 Biotic stress 48 3.7.1 Virus resistance 49 3.7.2 Fungal resistance 53 3.7.3 Bacterial resistance 57 3.7.4 Nematode resistance 59 3.7.5 Insect and pest resistance 60 Genes encoding insecticidal crystal protein from Bacillus thuringiensis 61 Proteinase inhibitors 63 Lectins 63 Alpha-amylase inhibitors 63 Chitinases 64 Polyphenol oxidases and peroxidases 64 Lipoxygenases 64 Ribosome inactivating proteins (RIPs) and other compounds 65 3.7.6 Resistance to herbicides 65 3.8 Abiotic stress resistance 66 3.8.1 Salt stress 69 3.8.2 High pH stress 69 3.8.3 Cold stress 69 3.8.4 Genes encoding enzymes for the biosynthesis of compatible compounds 71 3.8.5 Enzymes for scavenging active oxygen species 71 3.8.6 Heat shock proteins (HSPs) 72 3.8.7 Late embryogenesis-abundant (LEA) proteins 72 3.8.8 Enzymes modifying membrane lipid saturation 72 3.8.9 Transcription factors 73 3.8.10 Proteins required for ion homeostasis 73 3.9 Plant breeding: the use of molecular markers 73 3.9.1 Apple 74 Cultivar identification and phylogeny 74 Genome mapping 74 Genes related to reproduction and fruit ripening 75 Other genes 75 3.9.2 Pear 75 Cultivar identification and phylogeny 75 Genes related to reproduction and fruit ripening 75 3.9.3 Peach 76 Cultivar identification and phylogeny 76 Genome mapping 76 Genes related to reproduction and fruit ripening 76 3.9.4 Apricot 76 Cultivar identification and phylogeny 76 Genome mapping 76 3.9.5 Cherry 77 Cultivar identification and phylogeny 77 Genome mapping 77 Genes related to reproduction and fruit ripening 77 3.9.6 Citrus 77 Cultivar identification and phylogeny 77 Genome mapping 77 3.9.7 Grape 78 Cultivar identification and phylogeny 78 Genome mapping 78 Genes related to reproduction and fruit ripening 78 3.10 Future perspectives 79 3.11 Abbreviations used in this chapter 80 3.12 References and further reading 81 General 81 Apple 111 Pear 113 Peach 114 Apricot 116 Cherry 116 Citrus 117 Grape 118 Chapter 4: Genes involved in plant defence mechanisms 122 4.1 Introduction 122 4.2 Mechanisms of plant response to pathogens 122 4.3 Genes in the defence against virus 124 4.4 Genes in the defence against fungi 126 4.4.1 Antifungal proteins 127 4.4.2 Plant R genes 129 4.4.3 Other strategies 131 4.4.4 Trichoderma harzianum as a biological control agent 131 4.5 Genes in the defence against insects and nematodes 132 4.5.1 Insects 132 4.5.2 Nematodes 133 4.6 Long-term impact of genetically modified plants in their response to pathogens 134 4.7 Future trends 135 4.8 Sources of further information and advice 136 4.9 References 136 Chapter 5: Genes selected for their role in modifying post-harvest life 144 5.1 Introduction 144 5.2 Biotechnological control of fruit ripening and post-harvest diseases 146 5.2.1 Control of fruit firmness 146 5.2.2 Control of ethylene synthesis and perception 148 5.2.3 Non-climacteric fruits 150 5.2.4 Disease resistance 151 5.3 Biotechnological control of vegetable ripening and post-havest diseases 152 5.4 Future trends 154 5.5 Sources of further information 155 5.6 References 156 Chapter 6: The use of molecular genetics to improve food properties 160 6.1 Introduction 160 6.2 Changing the nutritional value of foods 160 6.2.1 Amino acid content of proteins 160 6.2.2 Fatty acid composition of triacylglycerols 162 6.2.3 Vitamins and diet enrichment compounds 164 6.3 Modification of fruit colour and sweetness 166 6.4 Modification of food-processing properties of fruit 168 6.5 Molecular farming and therapeutic food 169 6.6 Future trends 171 6.7 Sources of further information and advice 172 6.8 References 172 Chapter 7: Nutritional enhancement of plant foods 175 7.1 Introduction 175 7.2 The nutritional importance of plants 175 7.3 Strategies for nutritional enhancement 176 7.3.1 Application of ‘traditional’ breeding methods 177 7.3.2 Reduction in antinutritional factors 177 7.3.3 The application of genetic manipulation 177 7.4 The priorities for nutritional enhancement 178 7.4.1 For the developed world 178 7.4.2 For the developing world 180 Manipulation of the carotenoid pathway in riceManipulation of the carotenoid pathway in rice 180 7.5 Relationship of structure to nutritional quality (bioavailability) 181 7.6 Nutritional enhancement versus food fortification 182 7.7 Constraints on innovation 184 7.7.1 Genetic manipulation 184 7.7.2 Safety 184 7.8 Future trends 186 7.9 Further information 186 7.10 References 187 Chapter 8: Tomato 191 8.1. Introduction 191 8.2 Modifications targeting fruit 192 8.2.1 Regulation of ripening and senescence 196 8.2.2 Fruit texture during ripening 198 Endo-Polygalacturonases 198 Pectin methylesterases 199 Expansins 199 B1, 4 endo-glucanases 200 Galactosidases 200 8.2.3 Fruit composition 201 Acid invertase and sucrose synthase 201 Hexokinase and fructokinases 202 8.2.4 Fruit flavors and aromas 202 8.2.5 Fruit color and vitamin A 203 8.2.6 Other fruit characteristics 203 8.3 Modifications targeting seeds and germination 204 8.4 Modifications targeting biotic and abiotic stress tolerance 205 8.4.1 Pathogen resistance 205 Viral resistance 205 Bacterial resistance 205 Fungal resistance 206 Insect and nematode resistance 206 General defense 207 8.4.2 Salt, water and temperature stress 209 8.4.3 Herbicide tolerance 209 8.5 Modifications targeting vegetative tissues and flowers 209 8.6 Expression of novel proteins in tomato 210 8.7 Regulation of transgenic gene expression in tomato 210 8.8 Conclusions 212 8.9 References 213 Chapter 9: Commercial developments with transgenic potato 228 9.1 Markets and challenges 228 9.1.1 Global initiative on late blight (GiLB): a model for collaborative research 229 9.2 Potato breeding and a role for GM technology 230 9.2.1 Potato transformation 230 9.2.2 Somaclonal variation 231 9.3 Commercial applications of GM potato crops 232 9.3.1 Insect-resistant potato: NewLeafTM 233 9.3.2 Virus-resistant potato: NewLeafTM Plus and NewLeafTM Y 236 9.3.3 Transferring virus resistance technology to developing countries 242 9.3.4 Potential risks associated with transgenic virus resistance 243 9.3.5 Herbicide resistance: NewLeafTM Roundup Ready (under development) 243 9.3.6 Quality traits: NewLeafTM anti-bruise potatoes (under development) 244 9.3.7 NewLeafTM Ultra 245 9.3.8 Benefit estimates from potato agricultural biotechnology 245 9.4 Current and future potential for GM potato 246 9.4.1 Antinutritional and nutritional compounds 246 9.4.2 Food processing and industrial uses 247 9.4.3 Pharmaceutical uses 248 9.5 Revised legislation on GM crops in Europe 249 9.6 The future 250 9.7 Additional reading 251 9.8 Acknowledgements 252 9.9 References 252 Chapter 10: Cucurbits, pepper, eggplant, legumes and other vegetables 256 10.1 Introduction 256 10.2 Biotechnology of cucurbits 257 10.2.1 Methods of transformation 257 10.2.2 Resistance to viruses 259 10.2.3 Resistance to fungi 260 10.2.4 Resistance to abiotic stresses 260 10.2.5 Fruit quality traits 261 10.3 Biotechnology of pepper 262 10.3.1 Methods of transformation 262 10.3.2 Transformation for herbicide resistance 264 10.3.3 Resistance to viruses 264 10.3.4 Peppers as a source of genes and/or promoters of interest for other crops 265 10.4 Biotechnology of eggplant 265 10.4.1 Methods of transformation 265 10.4.2 Transformation for herbicide resistance 265 10.4.3 Resistance to insects 266 10.5 Biotechnology of legumes 267 10.5.1 Methods of transformation 267 Peas 267 Beans 269 Broad bean (Vicia) 270 Mung beans (Vigna) 270 Lentils 270 Chick pea 270 10.5.2 Transformation for herbicides resistance 271 10.5.3 Resistance to viruses 271 10.5.4 Resistance to insects 271 10.5.5 Quality traits 272 10.5.6 Beans as a source of genes and/or promoters of interest for other crops 272 10.6 Biotechnology of bulky organs (carrots,sweet potatoes,allium species) 273 10.6.1 Methods of transformation 273 Carrot 273 Sweet potato 273 Allium species 274 10.6.2 Resistance to viruses 274 10.6.3 Resistance to insects and fungi 274 10.6.4 Quality traits 275 10.6.5 Resistance to abiotic stresses 275 10.6.6 Root vegetables as a source of genes and/or promoters of interest for other crops 275 10.7 Biotechnology of leafy vegetables (cabbage, broccoli,cauliflower, lettuce, spinach) and asparagus 275 10.7.1 Methods of transformation 277 Brassica species 277 Lettuce and chicory 278 Spinach 278 Asparagus 278 10.7.2 Transformation for herbicide resistance 279 Cabbage 279 Lettuce 279 Chicory 279 Asparagus 279 10.7.3 Resistance to viruses 280 Cauliflower 280 Chinese cabbage 280 Lettuce 280 10.7.4 Resistance to insects and fungi 280 Cauliflower 280 Broccoli 280 Cabbage 281 Lettuce 281 10.7.5 Quality traits 281 Broccoli 281 Lettuce 281 10.8 Conclusion and future trends 283 10.9 Acknowledgements 284 10.10 References 285 Chapter 11: Consumer’s attitudest 301 11.1 Plant biotechnology and public attitudes 301 11.2 What is meant by the term ‘attitude?’ 303 11.3 Changes in attitudes 304 11.4 Risk perception and impact on attitudes 305 11.5 Case study: impact of media reporting on public attitudes towards genetically modified foods 306 11.6 Communication about genetically modified foods and models of attitude change 308 11.7 Approaches to communication 310 11.8 ‘Democratic’ approaches 311 11.9 Fruit and vegetable biotechnology – consumer issues for the future 312 11.10 Functional foods and consumer issues – implications for fruit and vegetable biotechnology 312 11.11 Conclusions 315 11.12 References 315 Chapter 12: Risk assessment 319 12.1 Introduction 319 12.1.1 Status of GM crop development 319 12.1.2 Concerns surrounding GM crops 321 12.2 Risk assessment and avoidance: general principles 322 12.2.1 Principles of risk assessment 322 12.2.2 Impact of plant species 324 12.2.3 Impact of transgenes 325 12.2.4 Mechanisms of transgene transmission 325 12.2.5 Multiple transgenes and transgene stability 326 12.3 Assessing the impact of genetically modified crops 327 12.3.1 Impact on agricultural systems 327 12.3.2 Impact on uncultivated flora 328 12.3.3 Impact on insects and animals 328 12.3.4 Impact on human health 330 12.4 References 331 Genetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing.

The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecular markers in plant breeding. Chapter 4 looks specifically at how biotechnology can improve plant defence mechanisms. The following three chapters then consider the genetic enhancement of fruit and vegetable ripening and post-harvest life, sensory properties such colour and flavour, processing functionality, and nutritional quality. Part two includes a number of case studies illustrating how genetic modification has enhanced particular fruits and vegetables, looking at a range of fruit and vegetables such as tomato, potato, melon, broccoli and cauliflower. Part three of the book considers the important issues of consumer attitudes and risk assessment.

Fruit and vegetable biotechnology is an important contribution to a key area of debate, and is essential reading for those involved both in cultivation and the processing of fruit and vegetables.

• Reviews techniques and their applications in improving production and product quality
• Discusses how genetic modification has been applied to specific crops
• Considers safety and consumer issues

Genetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing.The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecular markers in plant breeding. Chapter 4 looks specifically at how biotechnology can improve plant defence mechanisms. The following three chapters then consider the genetic enhancement of fruit and vegetable ripening and post-harvest life, sensory properties such colour and flavour, processing functionality, and nutritional quality. Part two includes a number of case studies illustrating how genetic modification has enhanced particular fruits and vegetables, looking at a range of fruit and vegetables such as tomato, potato, melon, broccoli and cauliflower. Part three of the book considers the important issues of consumer attitudes and risk assessment.Fruit and vegetable biotechnology is an important contribution to a key area of debate, and is essential reading for those involved both in cultivation and the processing of fruit and vegetables. Reviews techniques and their applications in improving production and product quality Discusses how genetic modification has been applied to specific crops Considers safety and consumer issues Genetic modification is one of the most important and controversial issues facing the food industry. Drawing on an international team of contributors, this book analyzes the major impact of genetic modification on fruit and vegetable cultivation and processing. It covers the range of traits that have been the subject of modification and provides case studies illustrating how genetic modification can enhance these traits. In addition, the book explores the consumer attitudes and risk assessment. (Midwest) The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product quality. Part 2 discusses how genetic modification has been applied to specific crops, whilst Part 3 considers safety and consumer issues Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation. Explores its major impact on fruit and vegetable cultivation and subsequent food processing.