Genetic Manipulation and Product Shelf Life: Is There a Connection? A Developing World Perspective
Michael T. Masarirambi *
Department of Horticulture, Faculty of Agriculture, University of Eswatini, PO Luyengo, Luyengo M205, Kingdom of Eswatini.
Kwanele A. Nxumalo
Department of Horticulture, Faculty of Agriculture, University of Eswatini, PO Luyengo, Luyengo M205, Kingdom of Eswatini.
Diana M. Earnshaw
Department of Crop Production, Faculty of Agriculture, University of Eswatini, PO Luyengo, Luyengo M205, Kingdom of Eswatini.
Patricia J. Musi
Department of Consumer Science Education and Community Development, Faculty of Consumer Sciences, University of Eswatini, PO Luyengo, Luyengo M205, Kingdom of Eswatini.
Bonginkhosi E. Dlamini
Department of Crop Production, Faculty of Agriculture, University of Eswatini, PO Luyengo, Luyengo M205, Kingdom of Eswatini.
*Author to whom correspondence should be addressed.
Abstract
Genetic manipulation of plants is the science where there is deliberate modification of the genetic make up of plants. Such plants are referred to as genetically modified (GM) organisms. The practice of genetic manipulation of organisms has been practiced since ancient times, it is only that nowadays there is use of advanced technologies. However there are critics of GM technologies which include organic farmers, religious groups, environmentalists, trade protectionists, some politicians, some naturalists and African traditionalists. Some of the fears pertain to potential toxicity, allergenicity, possible antibiotic resistance, carcinogenicity and possible genetic contamination of other crops and wild flora. Other concerns include possible creation of new viruses, restriction of seed availability and fear of the unknown. On the other hand there are benefits which may outweigh the disadvantages of GM technology. Benefits include improvement of shelf life of fruits and vegetables and their nutritional content. The aim of this study (review) was to explore the link between genetic manipulation and product shelf life of fruits and vegetables in a developing world perspective.
Keywords: Genetic engineering, plant breeding, risks, benefits, shelf life, fruits and vegetables, African traditionalists, food security