Biomedical Engineering Reference
In-Depth Information
TABLE 10.4
Potential Benefits of Low-Polygalacturonase Tomatoes
Recipient
Benefit
Farmer
Processor
Consumer
Environment
Reduced chemical input
X
X
Reduced water usage on farm
X
X
Reduced production costs
X
Reduced harvest costs
X
Reduced harvest waste
X
X
Reduced transport waste
X
X
Reduced transport cost
X
Reduced water usage in processing plant
X
X
Reduced waste water
X
X
Increased yield
X
X
Reduced product cost
X
Improved flavor
X
X
Differentiated texture and flavor
X
X
Improved range of products
X
X
Better shelf life
X
X
X
X
Adapted from Schuch. 36
temperatures below 10°C, but the final ripening temperature is the most significant
factor in determining levels of volatiles produced. If final ripening temperatures are
raised to 20°C for tomatoes initially stored at 10°C or less, volatiles are produced
at a level comparable to tomatoes stored above 10°C. When final ripening takes
place at temperatures below 10°C, volatile production is curtailed. 44
I MPROVING C OLOR
Bachem et al. 46 investigated the inhibition of browning in potato tubers. The brown
pigmentation by melanins is a ubiquitous phenomenon in living systems. They have
isolated a number of potato tuber specific cDNA clones representing transcripts of
genes coding for polyphenol oxidase (PPO), the enzyme catalyzing the first steps
in melanin synthesis. Antisense inhibition of the expression of PPO genes signifi-
cantly reduces browning of potato tubers under field conditions. Using tissue specific
promoters to express the antisense RNA, inhibition of melanin formation can be
restricted to the potato tuber. These authors found that in transformants the brown
discoloration after bruising can be virtually eliminated. The lack of a bruising
phenotype in transgenic potatoes expressing the antisense PPO gene opens up the
possibility of preventing melanin generation.
Roukas and Kotzekidou 47 developed a methodology for the improvement of
quality of canned okra; with their methodology they obtained slight changes in the
natural color of okra. Okra ( Hibiscus esculentus ) is believed to have originated in
Ethiopia. Now it is grown in many areas of the world including the Mediterranean
region, the Middle East, Africa, and southern states of the U.S. In Greece, okra is
 
 
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