Fruit biotechnology preservation applications

Biotechnology is increasingly being used in the storage and preservation of fruits, offering innovative and sustainable solutions. Among the most promising approaches are biological control methods and genetic modifications, both of which are gaining attention for their effectiveness and environmental benefits. One of the key techniques in this field is biological control, which uses natural microorganisms to prevent spoilage without the need for harmful chemicals. This method avoids issues like chemical residues, resistance development, and environmental pollution. It also allows for easier control of storage conditions and lower processing costs. For example, applying non-pathogenic strains of bacteria to fruits can significantly reduce rot. Spraying *Penicillium funiculosum* on pineapples has been shown to greatly reduce decay, while treating strawberries with *Trichoderma* can drastically cut down on gray mold. In the U.S., a special strain of *Bacillus subtilis* has been found to produce strong antibiotics that help prevent peach brown rot caused by *P. striata*. Researchers have also developed antibiotics from yeast and bacteria to combat fruit diseases, such as those affecting apples and peaches. In addition to biological control, genetic engineering plays a crucial role in extending the shelf life of fruits. Scientists have discovered that ethylene production triggers fruit ripening. By manipulating the genes responsible for ethylene production, it's possible to slow down the ripening process. Japanese researchers, for instance, have identified ethylene-producing genes and are working on ways to suppress them. This could significantly extend the freshness of fruits stored at room temperature. Similar studies have shown that certain tomato varieties lack aging-related genes, allowing them to ripen more slowly. Nectarines without mature genes can remain fresh and maintain color for longer periods. In the U.S., scientists have experimented with injecting immature tomatoes with natural sugars found in plant cell walls, triggering a chain reaction that promotes ripening without affecting taste. This technique helps reduce losses during transportation and storage while keeping the fruit fresh for extended periods. By using genetic modification techniques like DNA recombination or antisense RNA technology to suppress genes such as the PG gene, researchers can effectively delay fruit ripening. These advancements not only improve food security but also support sustainable agricultural practices. As biotechnology continues to evolve, its role in preserving fruits will likely become even more significant.

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