Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables

Abstract

The objective of this review was to provide comprehensive overview of the application of biotechnological approaches to improve the nutritional quality and shelf life of fruits and vegetables. In doing so, the following issues were critically assessed: the origin and definitions of plant biotechnology; successful application of biotechnology in fruit and vegetables production; the dynamics of ripening and perishability in fruits and vegetables; the understanding of the fundamental processes that influence fruit set, maturation, and ripening; the effect of the biotechnological application on the nutritional quality and shelf life of fruit and vegetables; the challenges associated with the commercialization of biotech fruits and vegetables; the need for biotechnology in the production of fruits and vegetables in the 21st century, and the new paradigm shift necessary to improve nutrient quality and shelf life of biotech fruits and vegetables. The available scientific literature shows that the developed biotechnological approaches have the potential to enhance the yield, quality, and shelf-life of fruits and vegetables in the mist of the global climate change, water scarcity, population increase, and ever-increasing demand for food. To make sure that the current debates and complexities surrounding the registration, commercialization, human safety, environmental considerations such as non-target safety, gene flow, biodiversity and associated risks of biotech fruits and vegetables are adequately addressed, various stakeholders in the industry-policy makers, private sectors, agriculturalists, biotechnologists, scientists, extension agents, farmers, and the general public must be engaged in policy formulations, seed-embodiments, and products developments