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Biotechnology in Fruit and Vegetable

1) Biotechnology refers to using living organisms or their components to produce useful products or processes. It includes all of agriculture and uses of microorganisms like yeast. Modern biotechnology began with genetic engineering in 1980. 2) Biotechnology benefits agriculture through developing crops with improved qualities like disease and flood resistance and better nutrition. Techniques include plant tissue culture, molecular biology tools, and developing transgenic crops. 3) Bt brinjal was developed through inserting a gene from Bacillus thuringiensis to make it resistant to insect pests like fruit borers. Field trials found it had much less damage than non-GM varieties. However, some risks were identified from transgenic elements.

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417 views

Biotechnology in Fruit and Vegetable

1) Biotechnology refers to using living organisms or their components to produce useful products or processes. It includes all of agriculture and uses of microorganisms like yeast. Modern biotechnology began with genetic engineering in 1980. 2) Biotechnology benefits agriculture through developing crops with improved qualities like disease and flood resistance and better nutrition. Techniques include plant tissue culture, molecular biology tools, and developing transgenic crops. 3) Bt brinjal was developed through inserting a gene from Bacillus thuringiensis to make it resistant to insect pests like fruit borers. Field trials found it had much less damage than non-GM varieties. However, some risks were identified from transgenic elements.

Uploaded by

willbornson
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© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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BIOTECHNOLOGY IN

FRUIT

AND VEGETABLE
presented
by- vipul a. rathod
INTRODUCTION
What is biotechnology?
Biotechnology, in the simplest and broadest sense, is the
utilization of living organisms or their components to
provide useful products or processes.
OR
“Any technological application that use biological
system, living organisms, or other derivative to make or
modify product or processes for specific use”.
This definition encompasses essentially all of
agriculture, since agriculture is based on the production of
plants and animals to provide food, fiber and other products
for human use.
It also includes familiar uses of microorganisms,
such as the yeast used in brewing or baking of legume
plants with nitrogen-fixing bacteria (such as commercial
Rhizobium inoculants for peas).
•Thus, humans have been employing biotechnology for
at least 10,000 years since the origin of agriculture.
Recently, however, the term ‘biotechnology’ has become
synonymous with ‘genetic engineering.’

• The cloning and movement of genes among life forms


as diverse as bacteria, tomatoes or sheep is now
possible.

• biotechnology refers to a wide range of enabling


technologies that allow the alteration of heritable traits
outside of the living organism and the subsequent
reintroduction of the new trait into an organism for
specific purposes.
HISTORY
In the early twentieth century scientists gained
greater understanding of microbiology and explored
ways of manufacturing specific products. In 1917,
Chaim Weizmann first used a pure microbiological
culture in an industrial process, that of
manufacturing corn starch using Clostridium
acetobutylicum, to produce acetone, which the (U K)
desperately needed to manufacture explosives
during World War I.
The field of modern biotechnology is thought
to have largely begun on June 16, 1980, when the
United States Supreme Court ruled that a
genetically-modified microorganism could be
patented in the case of Diamond Chakrabarty
Indian-born Anand chakrabarty, working for
General Electric, had developed a bacterium
(derived from the Pseudomonas genus) capable of
breaking down crude oil, which he proposed to
use in treating oil spills.
BENEFITS OF BIOTECHNOLOGY TO
AGRICULTURE

 Improved crop quality


 Development of frost resistant crops

 Development of disease resistant crops

 Development of flood resistant crops


 Improved nutritional quality

 Development of foods designed to meet specific


nutritional goals
BIOTECHNOLOGICAL METHOD FOR FRUIT AND
VEGETABLE IMPROVEMENT

 Plant tissue culture


 Meristein culture
 Embryo rescue
 Molecular biology techniques
 DNA based probes for the detection of
pathogen
 Gene identification
Biotechnological approaches in fruit and vegetable

 DEVLOPEMENT OF BT BRINJAL

 DEVLOPEMENT OF GM PAPAYA
WHAT IS BT BRINJAL ?
Bt Brinjal is a transgenic brinjal created out of
inserting a gene [Cry 1Ac] from the soil
bacterium Bacillus thuringiensis into Brinjal.
The insertion of the gene into the Brinjal cell
in young cotyledons has been done through
an Agrobacterium-mediated vector, along with
other genes like promoters, markers etc. This
is said to give the Brinjal plant resistance
against lepidopteran insects like the Brinjal
Fruit and Shoot Borer (Leucinodes orbonalis)
and Fruit Borer (Helicoverpa armigera). It is
reported that upon ingestion of the Bt toxin by
the insect, there would be disruption of
digestive processes, ultimately resulting in the
death of the insect.
Brinjal in India
 India is the Centre of Origin for Brinjal or Eggplant.
Brinjal has been cultivated in India for the last 4000
years or so and has many historical references in
various languages.
 There are many local varieties in India, in addition to
improved varieties and hybrids. Some of the public
sector improved varieties include Pusa Kranthi, Pusa
Purple Cluster, Syamala etc. Hybrids include Arka
Navneet, Pusa Hybrid 6, Utkarsha, Pusa Hybrid 5
etc. from the public sector in addition to private
sector hybrids.
 The main growing areas are in the states of Andhra
Pradesh, Bihar, Karnataka, Maharashtra, Orissa,
Tamil Nadu, Uttar Pradesh and West Bengal.
The promises and claim
• It is reported that the average shoot damage in Bt
Brinjal hybrids ranged from 0.04% to 0.3% as
compared to 0.12% to 2.5% in non-Bt Brinjal hybrids.
• The percentage of damaged fruits reportedly ranged
from 2.5% to 20% in Bt Brinjal to 24% to 58% in non-
Bt counterparts
• No significant difference was noted between Bt Brinjal
and Non-Bt Brinjal, as per the company which did
biosafety tests like acute oral toxicity, sub-chronic oral
toxicity in rats, and allergenecity of protein to rats,
germination, weediness and aggressiveness tests, soil
micro-biota studies etc.
Development of GM Papaya
 What is a Genetically Modified (GM) Food?

 Foods that contain an added gene sequence


29.4% (5 hybrids in Year II)

 Foods that have a deleted gene sequence

 Animal products from animals fed GM feed

 Products produced by GM organisms


Economic evaluation of GM papaya
Future Role of biotechnology
Advantages of biotechnology in fruit and vegetable

1) Fruit quality
2) Oil composition
3) Protein modification
4) Carbohydrate modification
5) Nutrient,antibodies,secondary metabolites and
vaccines
6) Ripening and control of flavour and self-life
7) Fruit size
8) Biotic stress
9) Virus resistances
Disadvantages

1) Transgenic hazards of bt toxins

2) Horizontal gene transfer

3) Genetic engineering enhances the scope and


tendency for horizontal gene transfer

4) The CaMV 35S promoter “Recombination


hotspot”
Application
THANK you
Cauliflo Cauliflower
mosaic virus. ss

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