Scientists are currently altering many genes in order to produce foods that may be more appealing to the consumers.
The process of hybridization has yielded plants with brighter colors, new flavors, and larger sizes.
Color Changes
1. Ruby Queen Corn
This newly created corn is no longer white and yellow like the classic sweet corn, but instead appears a bright red.
2. Swiss Chard
Swiss Chard, a vegtable similar to a beet, has also had it's color changed.
Prior to now, Swiss Chard was only available in red or white, but now may be seen
in a variety of colors including creme, gold, orange, lavender, and pink.
'Bright lights' is the company responsible for these alterations.
Size Changes
1. 'Much Nacho' Peppers
Many plants, like 'Much Nacho'peppers have been altered to produce new larger fruits.
This new pepper is jumbo sized, extra hot, and very appealing to the consumer's eye.
2. 'Liana' Beans
'Liana'beans are a form of tropical asparagus. The beans have now been altered to reach sizes of 2 feet.
Joanne Chlory
Joanne Chlory is one scientist responsible for identifying a horomone that affects
plant growth, brassinolide. The more brassinolide present in the plant, the more the plant grows. She has also identified the most
likely receptor that brassinolide binds to. When the horomone is bound to this receptor, the plant is stimulated to grow.
Chlory would like to alter this receptor so that other natural chemicals could
bind to this receptor. By allowing other chemicals to bind to this site, the pathway for growth is continuely
stimulated. This would result in more growth and higher fruit production.
References
McClure, Susan. "Those aren't your grandma's veggies; Hybridization yields a whole new crop." Chicago Sun
Times, 2/1/98, p. 8.
Graham, David E., "Scientists dig deep to stimulate plant growth; Gene research aims at bigger, healthier crops."
The San Diego Union Tribune, 9/9/97, p. B-1.
