Fresh-keeping method using gene silencing technology

A treatment liquid and vacuum infiltration technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of tomato fruit not ripening, safety of genetically modified food, and lack of widespread promotion.

Inactive Publication Date: 2007-03-28
朱本忠 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that tomato fruits transfected with the antisense LeACS2 gene show the characteristics of immaturity, and tomato fruits will gradually mature under the treatment of exogenous ethylene, which has become a new method for tomato fruit preservation. However, due to the safety problems of genetically modified foods, not widely promoted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Suspend Agrobacterium GV3101 in 1000ml of vacuum infiltration treatment solution, adjust the OD value to 1.0, then immerse the tomato fruit in the green ripening stage in the vacuum infiltration treatment solution, vacuum treatment at 0.7 atmospheric pressure for 30S, then take out the tomato fruit from the treatment solution, clean water Put it in a composite plastic bag after washing. After vacuum sealing, store at 25°C.

Embodiment 2

[0020] Suspend Agrobacterium GV3101 in 1000ml of vacuum infiltration treatment solution, adjust the OD value to 2.0, then immerse the tomato fruit in the green ripening stage in the vacuum infiltration treatment solution, vacuum treatment at 0.5 atmospheric pressure for 15S, then take out the tomato fruit from the treatment solution, clean water Put it in a composite plastic bag after washing. After vacuum sealing, store at 25°C.

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PUM

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Abstract

The name of the present invention is a 'New-type fresh-keeping method using gene silencing technique as core'. It is characterized by that said invention adopts molecular biological measure, utilizes physiological characteristics of tomato and uses vacuum infiltration process to result in gene silence of key enzyme in the course of fruit maturity so as to attain the goal of delaying fruit maturity and prolonging fruit freshness.

Description

technical field [0001] The invention belongs to the fresh-keeping technology of fruits and vegetables in food processing. Background technique [0002] The technical background of the present invention is the gene silencing technology developed in recent years. Gene silencing is ubiquitous in the biological world and can occur at the transcriptional level (TGS) and post-transcriptional level (PTGS). PTGS occurs at the RNA level and is caused by the specific degradation of the mRNA of the target gene. RNA silencing is a commonly used term in the field of biological research. It is called post-transcriptional gene silencing (PTGS) in botanical circles; RNA interference (RNAi) in animals; and gene elimination in microorganisms. Although RNA silencing is called differently in different organisms, they share similar mechanisms. [0003] The mechanism of RNA silencing is quite conservative in the process of biological evolution, and homologous genes involved in RNA silencing ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 朱本忠谢远红罗云波杨祥龙张策
Owner 朱本忠
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