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VOL. 6, ISSUE 3 (2021)
Transgenic vegetables: A review
Authors
Archi Gupta, Anis Mirza, Charupriya Chauhan, Sanghamitra Rout
Abstract
Transgenic crops, commonly referred to as genetically modified (GM), crops enable breeders to bring favorable genes, often previously inaccessible, into already elite cultivars, improving their value considerably and offer unique opportunities for controlling insects and other pathogens. Many vegetable crops have been genetically modified to improve traits such as higher nutritional status or better flavour, and to reduce bitterness or anti-nutritional factors. Transgenic vegetables can be also used for vaccine delivery. Consumers could benefit further from eating more nutritious transgenic vegetables, e.g. an increase of crop carotenoids by metabolic sink manipulation through genetic engineering appears feasible in some vegetable. Transgenic approaches provide us with access to identify the candidate genes, miRNAs, and transcription factors (TFs) that are involved in specific plant processes, thus enabling an integrated knowledge of the molecular and physiological mechanisms influencing the plant tolerance and productivity. The advantages of GM technology such as to improve vegetables, reduce pesticide use, increase yields, add health benefits, and lower production costs should provide incentive for integration of this technology into vegetable breeding and commercial crop production, if consumer resistance can be overcome or mollified.
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Pages:778-784
How to cite this article:
Archi Gupta, Anis Mirza, Charupriya Chauhan, Sanghamitra Rout "Transgenic vegetables: A review ". International Journal of Botany Studies, Vol 6, Issue 3, 2021, Pages 778-784
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