International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal
International Journal of Horticulture and Food Science
2020, Vol. 2, Issue 1, Part A
Genetic transformation of fruit crops: A review

Debashish Hota, Anand Sadashiv Kalatippi, Jajati Keshari Nayak and Ajay Kumar Karna

Genetic engineering methods based on the use of transgene(s) have been successfully adopted to improve fruit crops and focused mainly on enhanced tolerance to biotic and abiotic stresses, increased fruit yield, improved post-harvest shelf life of fruit, reduced generation time and production of fruit with higher nutritional value. Usually two tissue culture methods have been used for regeneration of transgenic plants: organogenesis and somatic embryogenesis. Genes conferring insect resistance to plants have been obtained from microorganisms e.g Bt gene from Bacillus thuringiensis. Transgenic lines showed the potential for accelerating breeding cycles, reducing juvenility time, and adaptation to climate regimes. Sweetness is one of the major quality-determining factors in the fruit plants which depend mainly on the types, composition and endogenously content of sugar. Therefore, in order to maximize commercial success through wide adoption and public acceptance of GM food crops, it is desirable to avoid the use of antibiotic selection or to allow elimination of marker genes from the transformed plant. The acceptance of science-based approaches like cisgenesis or intragenesis or use of selection marker free transgenic will encourage confidence, and bring the benefits of GM products to consumers.
Pages : 49-51 | 250 Views | 132 Downloads
How to cite this article:
Debashish Hota, Anand Sadashiv Kalatippi, Jajati Keshari Nayak and Ajay Kumar Karna. Genetic transformation of fruit crops: A review. International Journal of Horticulture and Food Science. 2020; 2(1): 49-51. DOI: 10.33545/26631067.2020.v2.i1a.38
International Journal of Horticulture and Food Science
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