Genetic Engineering-based Food Preservation Solutions
The application of genetic engineering technology in food preservation mainly includes introducing excellent genes to obtain desirable traits and silencing or knocking out genes with undesirable traits. Aprofood combines various genetic engineering technologies with food preservation, and is committed to providing global customers with comprehensive genetic engineering-based food preservation solutions.
Application of Genetic Engineering Technology in Food Preservation
The application of biotechnology in food storage and freshness preservation is firstly reflected in the use of genetic genes for fruit and vegetable freshness preservation. Molecular biologists have found that the production of ethylene can be used as a sign of the maturity of fruits and vegetables. It is reported that Japanese scholars have found the gene that produces ethylene. As long as we can find the relevant technology that can turn off this gene, we can reduce the amount and rate of ethylene release. The maturity and aging of fruits and vegetables will also be slowed down, and the storage time will also be extended. The first transgenic work limiting ethylene biosynthesis was successfully tested in the UK. Research also found that using DNA manipulation and recombination technology to modify genetic information or using antisense DNA technology to inhibit the expression of mature genes can improve genes, so as to maintain the quality of fruits, delay aging and extend the fresh-keeping period. Some people have studied the fresh-keeping of litchi and strawberry with the fermentation liquid of microorganisms such as fungi and actinomycetes, and also achieved good fresh-keeping effect.
Our Solutions
There are many possibilities for the application of genetic engineering technology in food. Here, Aprofood focuses on food preservation, and provides comprehensive food preservation solutions for global customers based on a variety of genetic engineering technologies.
Gene Modification-based Food Preservation Solution
Gene modification technology focuses on the introduction and modification of genes. By using gene transformation technology, the target genes (anti-oxidation, anti-bacterial, anti-browning, delayed ripening, etc.) used for food preservation are transferred to the required species (animals, plants, microorganisms), and the genetic materials of organisms are modified, so that the traits, nutritional quality and shelf life can be transformed into the goals we need.
Gene Knockout-based Food Preservation Solution
Gene knockout techniques focus on the silencing or knockout of poorly expressed shape genes. The expression of certain traits in crops or fruits and vegetables can be potentially harmful, silencing or knocking them out will increase their resistance to pests, pathogens and natural climate changes, or increase/decrease the content of certain components to perform better biomass quality. For example, knocking out certain genes in rice increases its resistance to powdery mildew, storability, and cold storage.
Aprofood is committed to providing extensive support for research related to food preservation to customers around the world. We focus on developing food preservation solutions based on genetic engineering techniques. Contact us to learn more about our genetic engineering-based food preservation solutions!
References
- Zhang, D., Zhang, Z., Unver, T., & Zhang, B. (2020). CRISPR/Cas: A powerful tool for gene function study and crop improvement. Journal of advanced research, 29, 207–221.
- Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks and public concerns-a review. Journal of food science and technology, 50(6), 1035–1046.
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