Genetic engineering Delays Ripening in Papaya and Mango

Genetic engineering Delays Ripening in Papaya and Mango

Through modern biotechnology or genetic engineering, researchers from the Institute of Plant Breeding (IPB) College of Agriculture at the University of the Philippines Los Banos enhanced tow of the country’s major fruit crops, papaya and mango to delay their ripening traits. Fruits with longer shelf lives can be now exported to more distant countries, making them more in-demand to the local market. They stay fresh longer without special refrigeration or other storage conditions.

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