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Fruit and vegetable biotechnology

Edited by V Valpuesta, Universidad de Malaga, Spain

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 67

All food research centres and universities should have a copy…it would be hard to find a more succinct and up-to-the-minute technical summary on fruit and vegetable technology than this text.
Food Technology in New Zealand

…a useful resource for advanced undergraduate and postgraduate students, academics, R&D scientists and food professionals with an interest in GM foods.
Food Science and Technology

 - reviews techniques and their applications in improving production and product quality
 - discusses how genetic modification has been applied to specific crops
 - considers safety and consumer issues

Genetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing.

The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecular markers in plant breeding. Chapter 4 looks specifically at how biotechnology can improve plant defence mechanisms. The following three chapters then consider the genetic enhancement of fruit and vegetable ripening and post-harvest life, sensory properties such colour and flavour, processing functionality, and nutritional quality. Part two includes a number of case studies illustrating how genetic modification has enhanced particular fruits and vegetables, looking at a range of fruit and vegetables such as tomato, potato, melon, broccoli and cauliflower. Part three of the book considers the important issues of consumer attitudes and risk assessment.

Fruit and vegetable biotechnology is an important contribution to a key area of debate, and is essential reading for those involved both in cultivation and the processing of fruit and vegetables.

ISBN 1 85573 467 2
ISBN-13: 978 1 85573 467 8
March 2002
352 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

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About the editor

V Valpuesta Universidad de Malaga, Spain

Titles which may also be of interest:
Fruit and vegetable flavour
Fruit and vegetable processing
Improving the safety of fresh fruit and vegetables
Improving the health-promoting properties of fruit and vegetable products
Global safety of fresh produce

Contents

PART 1 TARGETS FOR TRANSFORMATION
PART 2 CASE STUDIES
PART 3 CONSUMER ATTITUDES AND RISK ASSESSMENT

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
 - 1 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