Fruit biotechnology preservation applications

Biotechnology is increasingly being used in the storage and preservation of fruits, offering a promising and sustainable alternative to traditional methods. Among the most notable advancements are biological control strategies and genetic modifications aimed at extending shelf life and reducing spoilage. Biological control has emerged as an effective and eco-friendly method for preserving fruits. Unlike chemical treatments, it does not lead to environmental pollution, drug residues, or resistance issues. It also offers easy control over storage conditions and lower processing costs. For instance, applying non-pathogenic bacterial strains to fruits can significantly reduce rot caused by pathogens. Spraying *Penicillium funiculosum* on pineapples has been shown to greatly reduce decay, while treating strawberries with *Trichoderma* reduces the occurrence of gray mold. In recent years, a variant of *Bacillus subtilis* has been identified abroad that produces strong antibiotics, helping to prevent peach brown rot caused by *P. striata*. Similarly, U.S. researchers have developed potent antibiotics from yeast and bacteria to protect peaches from *Streptomyces* infections. Additionally, scientists have isolated strains from yeast and bacteria that effectively prevent apple spoilage, demonstrating the broad potential of biological control in fruit preservation. In the field of genetic engineering, researchers have discovered that ethylene production plays a key role in fruit ripening. Japanese scientists have identified genes responsible for ethylene synthesis, and by turning these genes off, they can slow down the ripening process, thereby extending the shelf life of fruits at room temperature. Similar findings have been made in tomatoes, where certain genes regulate ripening, and varieties lacking aging-related genes show slower post-harvest maturation. Nectarines without mature genes can remain uncolored and firm for longer periods, even at 20°C. The U.S. Department of Agriculture has also experimented with immature tomatoes, injecting them with natural sugars found in plant cell walls. This triggers a chain reaction that promotes ripening without affecting flavor, significantly reducing losses during harvesting, transport, and storage. By using genetic modification techniques such as DNA recombination or antisense technology to suppress genes like the *PG* gene, scientists can delay ripening and improve long-term preservation of fruits. These innovations highlight the growing importance of biotechnology in ensuring food security and minimizing waste in the global supply chain.

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