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In addition, some GMO potato varieties have been developed to resist bruising and browning that can occur when potatoes are packaged, stored, and transported, or even cut in your kitchen.
Oct 13, 2003 · As pollen and seeds move in the environment, they can transmit genetic traits to nearby crops or wild relatives. Many self-pollinating crops, such as wheat, barley, and potatoes, have a low frequency of gene flow, but the more promiscuous, such as sugar beets and corn, merit greater concern.
- Virginia Gewin
- 10.1371/journal.pbio.0000008
- 2003
- PLoS Biol. 2003 Oct; 1(1): e8.
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Genetic modification prevents potatoes from bruising and browning and reduces asparagine, which enhances food safety. (Image Credit: GMO Answers) The potato is the most frequently consumed vegetable in the United States, which raises the question – are there GMO potatoes?
Apr 19, 2023 · 1990s: The first wave of GMO produce created through genetic engineering becomes available to consumers: summer squash, soybeans, cotton, corn, papayas, tomatoes, potatoes, and...
Nov 4, 2019 · The researchers tested the enhanced gene's performance in 48 commercial types of corn, known as hybrids, that are commonly used to feed livestock. In field tests across corn-growing regions of the United States between 2014 and 2017, they found that the GM hybrids typically yielded 3% to 5% more grain than control plants.
Aug 23, 2022 · GMO crops available in the U.S. include corn, soybeans, cotton, potatoes, papaya, summer squash, canola, alfalfa, apples, sugar beets, and pink pineapples. GMO characteristics of these crops include attributes that help them grow better under environmental stresses, like drought, and ward off diseases and pests (as well as other handy benefits ...
Jan 6, 2022 · These problems can be addressed by genetic modification (GM) or gene editing (GE) and open a wide horizon for potato crop improvement. Current genetically modified and gene edited varieties include those with Colorado potato beetle and late blight resistance, reduction in acrylamide, and modified starch content.
