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<p>Several practices including the use of chemical, physical, and antimicrobial agents have been performed in the last century to extend shelf life and development of pathogen resistance in several vegetables and fruits but in recent decades, biotechnological approaches viz-antisense RNA technology, genetic engineering, genome editing are also proved to be useful. Ripening in fruits is delayed by inhibiting ethylene production and regulating ethylene–ethylene receptor binding and signaling pathway. Several other postharvest attributes had been improved by genetic engineering including improvement in taste through producing seedless fruits through down-regulating genes involved in auxin signaling, RNA interference in Aucsia genes expression, and ovule-specific expression of iaaM gene, and the problem of the bitterness of Kinnow mandarin juice was solved by recombinational expression of α-<span>l</span>-rhamnosidase in citrus fruits. All these efforts help fulfill the desires and expectations of consumers and producers.</p>

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Role of biotechnology for shelf-life extension and quality improvement of perishable fruits and vegetables: a comprehensive review

  • 期刊论文

  • 发表日期：

    2025年4月14日

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  • Rajneesh Sharma,
  • Ashok Yadav,
  • Charu Lata,
  • Aman Verma,
  • Devendra Singh,
  • Laxman Singh Rajput,
  • Ridhi Joshi,
  • Mahesh Kumar Samota,
  • Sandeep Kumar,
  • Kuldeep Kumar,
  • Asha Ram,
  • Naresh Kumar,
  • Ayyanadar Arunachalam

摘要

Several practices including the use of chemical, physical, and antimicrobial agents have been performed in the last century to extend shelf life and development of pathogen resistance in several vegetables and fruits but in recent decades, biotechnological approaches viz-antisense RNA technology, genetic engineering, genome editing are also proved to be useful. Ripening in fruits is delayed by inhibiting ethylene production and regulating ethylene–ethylene receptor binding and signaling pathway. Several other postharvest attributes had been improved by genetic engineering including improvement in taste through producing seedless fruits through down-regulating genes involved in auxin signaling, RNA interference in Aucsia genes expression, and ovule-specific expression of iaaM gene, and the problem of the bitterness of Kinnow mandarin juice was solved by recombinational expression of α-l-rhamnosidase in citrus fruits. All these efforts help fulfill the desires and expectations of consumers and producers.