Abstract
Breeding has been used successfully for many years in the fruit industry, giving rise to most of today’s commercial fruit cultivars. More recently, new molecular breeding techniques have addressed some of the constraints of conventional breeding. However, the development and commercial introduction of such novel fruits has been slow and limited with only five genetically engineered fruits currently produced as commercial varieties—virus-resistant papaya and squash were commercialized 25 years ago, whereas insect-resistant eggplant, non-browning apple, and pink-fleshed pineapple have been approved for commercialization within the last 6 years and production continues to increase every year. Advances in molecular genetics, particularly the new wave of genome editing technologies, provide opportunities to develop new fruit cultivars more rapidly. Our review, emphasizes the socioeconomic impact of current commercial fruit cultivars developed by genetic engineering and the potential impact of genome editing on the development of improved cultivars at an accelerated rate.
Highlights
Open AccessTransgenic and genome-edited fruits: background, constraints, benefits, and commercial opportunities
The conventional breeding of fruit crops can take more than two decades due to the long juvenile period of woody species[1]
Genetic engineering facilitates the development of fruits with useful agronomic or quality traits that are difficult or laborious to achieve by conventional breeding, either due to the lack of suitable germplasm or the long breeding cycles and need for multiple rounds of back-crossing
Summary
Transgenic and genome-edited fruits: background, constraints, benefits, and commercial opportunities. Maria Lobato-Gómez 1, Seanna Hewitt[2], Teresa Capell[1], Paul Christou[1,3], Amit Dhingra 2 and Patricia Sarai Girón-Calva 1✉
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