Fruit and vegetable biotechnology

hardback  320 pages  ISBN 1855734672      £145.00

The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important new collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product quality. Part 2 discusses how genetic modification has been applied to specific crops. Part 3 considers safety and consumer issues.

Contents

Introduction

Tools of genetic engineering in plants Dr Javier Pozueta-Romero, Instituto de Agrobiotecnologia y Recursos Naturales, OPNA/CSIC, Spain

• Introduction
• The selection and isolation of genes
• Transformation and regeneration of plants
• The stability of the transgenes
• Environmental risk assessment
• Future trends
• Sources of further information and advice
• References

Part 1: Targets for transformation

Genetic modification of agronomic traits in fruit crops Dr Luciana Baldoni and Profesor Eddo Rugini, IR Miglioramento Genetico Piante Foraggere CNR, Italy

• Introduction
• Somaclonal variation
• Gene transformation
• Genetic Stability
• Plant development and reproduction
• Fruit quality
• Biotic stress
• Abiotic stress resistance
• Plant breeding: the use of molecular markers
• Abbreviations used in this chapter
• References

Genes involved in plant defence mechanisms Genes involved in plant defence mechanisms Dr Miguel A. Gomez-Lim, CINVESTAV-Irapuato, Mexico

• Introduction
• Mechanisms of plant response to pathogens
• Genes in the defence against virus
• Genes in the defence against fungi
• Genes in the defence against insects and nematodes
• Long-term impact of genetically modified plants in their response to pathogens
• Future trends
• Sources of further information and advice
• References

Genes selected for their role in modifying post-harvest life Dr Jose Ramon Botella, University of Queensland, Australia

• Introduction
• Biotechnological control of fruit ripening and post-harvest diseases
• Biotechnological control of vegetable ripening and post-harvest diseases
• Future trends
• Sources of further information
• References

The use of molecular genetics to improve food properties Dr Iraida Amaya, Dr Miguel Angel Botella and Professor Victoriano Valpuesta, Universidad de Malaga, Spain

• Introduction
• Changing the nutritional value of foods
• The modification of fruit colour and sweetness
• The modification of food-processing properties of fruit
• Molecular farming and therapeutic food
• Future trends
• Sources of further information and advice
• References

The nutritional enhancement of plant foods Dr David G. Lindsay, CEBAS-CSIC, Spain

• Introduction
• The nutritional importance of plants
• Strategies for nutritional enhancement
• The properties for nutritional enhancement
• Relationship of structure to nutritional quality (bioavailabilty)
• Nutritional enhancement versus food fortification
• Constraints on innovation
• Future trends
• Further information
• References

Part 2: Case studies

Tomato Dr Ann L. T. Powell and Professor Alan B. Bennett, University of California, Davis, USA

• Introduction
• Modifications targeting fruit
• Modifications targeting seeds and germination
• Modifications targeting biotic and abiotic stress tolerance
• Modifications targeting vegetative tissues and flowers
• Expression of novel proteins in tomato
• Regulation of transgenic gene expression in tomato
• Conclusions
• References

Commercial developments with transgenic potato Professor Howard V. Davies, Scottish Crop Research Institute, United Kingdom

• Markets and challenges
• Potato breeding and a role for GM technology
• Commercial applications of GM potato crops
• Current and future potential for GM potato
• Revised legislation on GM crops in Europe
• The future
• Additional reading
• Acknowledgements
• References

Other fruit and vegetables Dr Anne Bernadac, Dr Alain Latche, Dr Jean-Paul Roustan, Dr Mondher Bouzayen and Dr Jean-Claude Pech, Ecole Nationale Superiere Agronomique de Poulouse (INP-ENSAT/INRA), France

• Melon, cucumber and other cucurbits
• Pepper
• Eggplant
• Legumes
• Bulky organs: carrots, sweet potatoes, allium species
• Leafy vegetables (cabbage, broccoli, cauliflower, lettuce, spinach) and asparagus
• Conclusion and future trends
• Acknowledgements
• References

Part 3: Consumer attitudes and risk assessment

Consumer attitudes Dr Lyn J. Frewer, Institute of Food Research, United Kingdom

• Plant biotechnology and public attitudes
• What is meant by the term 'Attitude'?
• Changes in attitudes
• Risk perception and impact on attitudes
• A case study: Impact of media reporting on public attitudes towards genetically modified foods
• Communication about genetically modified foods and models of attitude change
• Approaches to communication
• 'Democratic' approaches
• Fruit and vegetable biotechnology- consumer issues for the future
• Functional foods and consumer issues- implications for fruit and vegetable biotechnology
• Conclusions
• References

Risk assessment Dr Wendy Cooper, formerly National Institute of Agricultural Botany (NIAB); and Dr Jeremy B. Sweet, NIAB, United Kingdom

• Introduction
• Risk assessment and avoidance: general principles
• Assessing the impact of genetically modified crops: agricultural systems and uncultured flora
• Impact on insects and animals
• Impact on human health
• References