The application of biotechnology in the storage and preservation of fruits is a newly developed promising storage and preservation method in recent years. Among them, the application of biological control and the use of genetic improvement in the storage and preservation of fruits are gradually emerging.
1. Biological control Preservation Biological control is applied to preservation, there are no problems such as environmental pollution, drug residues and resistance to continuous use, and the storage conditions are easy to control and the processing cost is low. At present, examples of successful biological control in the preservation of fruits are: spraying non-pathogenic strains of pathogenic bacteria onto fruits can reduce fruit rot caused by disease occurrence. If Penicillium funiculosum is sprayed on pineapples, its decay rate is greatly reduced; and the incidence of post-harvest gray mold is drastically reduced when strawberries are pretreated with Trichoderma. In recent years, a variant of a specific strain, Bacillus subtilis, has been discovered in foreign countries. It can produce very potent antibiotics and it can be used to prevent peach brown rot caused by P. striata. The United States produces highly potent antibiotics from yeast and bacteria. It is used to prevent peach brown rot caused by Streptomyces sp. Scientists in the United States have isolated strains from yeast and bacteria that prevent fruit from decaying, preventing the appearance of apple spoilage.
2. The molecular biologist of genetic engineering preservation discovered that once ethylene is produced, fruit B will soon mature. At present, Japanese scientists have found genes that produce ethylene. If this gene is turned off, the rate of ethylene production can be slowed down, and the fruit's maturity will be slowed down, so that the shelf life of fruits at room temperature can be extended. Foreign studies have also found that: changes in the process of tomato ripening cells controlled by the gene, some varieties lack of aging genes, slow after ripening; also found in the nectarine has no mature strains, can delay the loss and coloring, post-harvest In the atmosphere at 20°C, it can be stored for a long time; US Department of Agriculture scientists use immature tomatoes to inject immature tomatoes with a natural sugar in the cell wall of plants, causing them to produce a chain reaction, generate ripening hormones, promote tomato ripening, and Without destroying the taste of tomato, the loss of tomato during harvesting, transportation, sale and storage can be greatly reduced, ripening the tomato and keeping the tomato fresh for a long time. Therefore, if genetic manipulation is used to control the ripening, genetic modification using DNA recombination and manipulation techniques, or use of antisense DNA technology to suppress the expression of mature genes such as PG gene, can delay ripening of fruits and prolong the preservation period the goal of.
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