Genetic Modification-based Food Preservation Solution

Genetically modified technology has made great contributions in the field of food, which can not only increase crop yield but also be used for food preservation and quality improvement. Aprofood deeply applies genetic modification technology to the field of food preservation, providing global customers with a full range of food preservation solutions based on genetic modification technology.

Genetic Modification Technology for Food Preservation

Gene modification technology is to recombine DNA molecules from different sources in vitro, isolate and clone genes with target characteristics, and then transfer them to other biological cells to create new types that express target genes. In the field of food, genetic modification technology is more widely used in fruit and vegetable preservation. Fresh fruits and vegetables are perishable and difficult to store after harvesting, resulting in serious postharvest losses. Transferring the key genes controlling ripening and aging of fruits and vegetables into target plants can effectively improve the storage and preservation effect of transgenic fruits and vegetables. The study reported that the antifreeze protein gene AFP of American flounder was directly transferred into tomato, which greatly enhanced the cold resistance of the transgenic tomato fruit and prolonged the storage period.

Fig. 1 Plant transgenic process. (Rani & Usha, 2013)

Benefits of Genetic Modified Foods

The expression of new traits can allow crops to survive better in climate extremes such as drought and cold, or to be more tolerant to pests, pathogens or herbicides. In addition, genetic engineering can improve the nutritional value, flavor and shelf life of foods.

Altering the chemical composition of foods: Some genetic modifications are specifically designed to enrich certain nutrients or substances with high therapeutic and health-promoting value, including vitamins A, C, E, unsaturated fatty acids, dietary fiber, and probiotics.

Improved food processing: GMO technology can also be used to facilitate food processing. Genetic changes included the introduction of an antisense gene that inhibits polygalacturonase; the result was to slow down the ripening of tomatoes, thereby extending the shelf life of the fruit.

Our Solutions

From the discovery of genetically modified technology to the present, it has made great contributions to the production and quality of global food. Aprofood deeply explores a variety of food genetically modified technologies, and is committed to providing genetically modified food preservation solutions to customers around the world.

• We have a variety of genetic modification technologies, including: direct gene transfer using particle bombardment technology; indirect gene transfer using various vectors and direct gene editing using the latest "CRISPR-Cas" system.
• We provide a wide range of genetic modification services for different research subjects, including but not limited to:

• For fruits and vegetables, based on genetic modification technology, the synthesis of ethylene and the activity of enzymes related to cell wall degradation are controlled during the ripening process, so as to achieve food preservation.
• For bacteria and metabolites, preservation is achieved by introducing relevant antibacterial genes into the target species; by modifying related genes to stimulate the growth and reproduction of antagonistic bacteria and the accumulation and expression of related metabolites to achieve food preservation.
• For food additives, use genetic engineering technology to produce and develop natural antioxidants and preservatives to achieve food preservation.

• From the discovery, transfer, expression, and verification of target genes, we have the ability to provide one-stop services.

Our Advantages

Advanced Technology and Professional Team

Customized and One-stop Service

Fast Turnaround Time and Competitive Price

Strict Management and Process Supervision

Aprofood is committed to providing extensive support to customers around the world in research related to food preservation. Our professionals can provide you with comprehensive solutions for food preservation using genetic modification technology. Please contact us for more possibilities of your project!

References

1. Rani, S.J., & Usha, R. (2013). Transgenic plants: Types, benefits, public concerns and future. Journal of Pharmacy Research, 6, 879-883.
2. Zhang, C., Wohlhueter, R.M., & Zhang, H. (2016). Genetically modified foods: A critical review of their promise and problems. Food Science and Human Wellness, 5, 116-123.