Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes

• DOI: 10.1111/pbi.12017
• Publication Date: 2012-11-07T04:56:07Z
• Authors: Richard V. Espley; Arnaud Bovy; Christina Bava; Sara R Jaeger; Sumathi Tomes; Cara Norling; Jonathan Crawford; Daryl Rowan; Tony K. McGhie; Cyril Brendolise; Jo Putterill; Henk J. Schouten; Roger P. Hellens; Andrew C. Allan
• Keywords: Malus

Summary Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content apple by genetic engineering anthocyanin pathway using transcription factor MYB 10 . These apples very concentrations foliar, flower fruit anthocyanins, especially in peel. Independent lines were examined for impacts on tree growth, photosynthesis characteristics. Fruit analysed changes metabolite transcript levels. also used taste trials to study consumer perception a apple. No negative attributes associated elevated anthocyanins. Modification this one gene provides near isogenic material allows us examine effects an established cultivar, view enhancing appeal independently other qualities.