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First ruby-red oranges, purple tomatoes, now genetically modified, red-fleshed apples
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| http://en.wikipedia.org/wiki/File:Red_Apple.jpg, Abhijit Tembhekar Mumbai, India |
Summary. Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content of apple by genetic engineering of the anthocyanin pathway using the apple transcription factor MYB10. These apples have very high concentrations of foliar, flower and fruit anthocyanins, especially in the fruit peel. Independent lines were examined for impacts on tree growth, photosynthesis and fruit characteristics. Fruit were analysed for changes in metabolite and transcript levels. Fruit were also used in taste trials to study the consumer perception of such a novel apple. No negative taste attributes were associated with the elevated anthocyanins. Modification with this one gene provides near isogenic material and allows us to examine the effects on an established cultivar, with a view to enhancing consumer appeal independently of other fruit qualities.
Pundit’s thoughts: There’s a wide variety of changes made to our food, but its the lab based changes that get most scrutiny, precaution and delay.
See previous posts:
Genetically engineered tomatoes decrease plaque build-up in mice
Genetically engineered purple tomatoes: they make mice live longer, but in men that they are unproven.
Natural GMOs Part 122. The purple tomato debuts as ‘Indigo Rose’
Traditional or Lab-based, take you pick of oranges:
Natural GMOs Part 139. How Ruby got turned on by a DNA parasite that sat down beside her — with bloody consequences
Natural GMOs Part 129. How Ruby the Retrotransposon Makes Oranges Better for You
2012-11-13 08:20:50
Source: http://gmopundit.blogspot.com/2012/11/first-ruby-red-oranges-now-genetically.html
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