Genetic modifications of fruits and vegetables played an important role in the improvement process of crops. The enhancements were made in regard to disease resistance, yields, eating quality, shelf life, and nutritional composition. Genetic engineering is used where a crop “had its genetic material (DNA) changed using technology that generally involves the specific modification of DNA, including the transfer of specific DNA from one organism to another” (FDA, 2022, para. 1). Genetically modified crops, or GMO crops, primarily result in resistance to plant viruses, tolerance to herbicides, and resistance to insect damage (FDA, 2022). The latter is useful to minimize the use of pesticides, which is an external means of protection and can carry toxicity. These features lead to the production of safer products, which are unharmed by many crop threats. Yields and shelf life can also be improved through genetic engineering and modification. These alterations make fruits and vegetables “more accessible and affordable for consumers” as well as satisfy the needs of farmers (FDA, 2022, para. 6). Such changes make fruits and vegetables take longer to become spoiled through the introduction of genes resistant to causal microorganisms.
When it comes to nutritional composition and eating quality, the given genetic modifications are specifically beneficial for consumers. For instance, “a GMO soybean that is used to create a healthier oil is commercially grown and available” (FDA, 2022, para. 6). It can be done by introducing and inserting genes, which either upregulate the plant’s original gene expression for specific nutrients or add a novel gene to induce the production. Therefore, genetic engineering is effective at improving fruits and vegetables with higher precision, whereas traditional selective breeding is always done on a group of traits.
Reference
FDA. (2022). How GMO crops impact our world.