New Zealand scientists plan to use DNA to change the appearance and nutrition of fruits

New Zealand scientists say that they can use the DNA of a plant to change the appearance, texture and texture of its fruit

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Currently, producing as potatoes and apples carry the majority of their nutritional value in their skin, however by changing a family of proteins called MYB, naturally transported in the plant, the products could have the same concentration of vitamins in each bite.

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In an article published in the journal Trends in Plant Science two New Zealand food researchers discussed the possibilities.

One of the authors, Andrew Allan, of the University of Auckland's New Zealand Plant and Food Research Institute said that the type of Breeding was not classified as genetically modified, as this would require the product to contain foreign genetic material.

"The red line with most of It means that there is foreign DNA in the plant, that is what bothers most people and in these new techniques and in the traditional breeding, we do not introduce foreign DNA, so this is not what people think to be GM. 19659005] Mr. Allan said that the technology was already there, it was just a matter of perception change.

"We have all the tools we need at the moment, we could be at 10 years of a product, but we" We just need to start a conversation about these things and why they are less risky than previous technologies and why we should be comfortable with these new products. "

Mr. Allan has said that New Zealand's horticultural sector is doing well, but to continue to do well he must be the best."

"We do not want our competitors to cultivate better cultivars, we I want to be the first, he says.

He said that it took a while to grow crops, which meant that I would start the discussion on these new farming techniques.