Agriculture Reference
In-Depth Information
2
Transgenic Vegetables
Owen Wally, J. Jayaraj, and Zamir K. Punja
CONTENTS
Introduction.............................................................................................................. 31
Insect.Resistance....................................................................................................... 39
Nematode.Resistance................................................................................................ 40
Pathogen.Resistance................................................................................................. 40
Virus.Resistance................................................................................................... 40
Fungal.and.Bacterial.Resistance.......................................................................... 41
Abiotic.Stress.Tolerance........................................................................................... 42
Medical.Applications................................................................................................ 43
Edible.Vaccines.................................................................................................... 43
Therapeutic.Products...........................................................................................44
Nutritional.Modiications.........................................................................................44
Enhanced.Nutritional.Quality..............................................................................44
Enhanced.Taste.................................................................................................... 45
Enhanced.Antioxidant.Activities......................................................................... 46
Fruit.Ripening...................................................................................................... 47
Discussion................................................................................................................. 47
References................................................................................................................ 48
INTRODUCTION
There. are. a. range. of. vegetable. crop. species. that. are. grown. worldwide. to. provide.
humans.with.a.source.of.nutrients,.vitamins,.and.iber..These.vegetables.are.usually.
consumed.fresh,.e.g.,.carrot,.cucumber,.lettuce,.and.tomato,.while.others.may.be.eaten.
after.cooking,.e.g.,.broccoli,.cabbage,.peas,.and.squash..Vegetable.crops.are.usually.
grown.under.ield.conditions,.and.certain.high-value.crops.can.be.grown.in.the.green-
house,.e.g.,.tomato.and.cucumber..These.crops.have.been.bred.to.produce.cultivars.
with.high.yield,.optimal.lavor.and.appearance,.and.disease.and.pest.resistance.
The.tools.of.biotechnology.have.been.applied.to.vegetable.crops.to.achieve.for-
eign. gene. insertion. and. expression. of. additional. and,. in. some. cases,. novel. traits..
The. work. conducted. during. the. period. 1995-2002. on. 23. vegetable. crop. species.
belonging. to. 9. botanical. families. has. been. summarized.by. Punja. and.Feeney.
1
. In.
this.chapter,.recent.work.over.the.period.2002-2008.on.genetic.transformation.of.
vegetable.crops.for.the.purpose.of.introducing.potentially.useful.traits.is.discussed..
The.traits.that.have.been.engineered.are.diverse.and.include.insect.and.nematode.
resistance,. disease. resistance. (to. viruses,. fungi,. and. bacteria),. tolerance. to. abiotic.
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