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Assessment of compositional changes during ripening of transgenic papaya modified for protection against papaya ringspot virus
Author(s) -
Roberts Madeen,
Minott Donna A,
Tennant Paula F,
Jackson Jose C
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3295
Subject(s) - papaya ringspot virus , ripening , biology , carica , transgene , germplasm , transformation (genetics) , horticulture , gene , microbiology and biotechnology , food science , virus , plant virus , potyvirus , genetics
BACKGROUND: Papaya ( Carica papaya L.) production is limited by over 20 viruses, the most damaging of which is papaya ringspot virus (PRSV). Owing to a lack of suitable PRSV‐resistant sources in Carica germplasm, transgenic resistance using the coat protein ( cp ) gene of a local PRSV strain is being developed to manage the disease in Jamaica. For assurance of food safety, the nutritional and antinutritional composition of transgenic papayas during ripening was compared with that of unmodified control samples. RESULTS: Mature unripe fruits of transgenic and non‐transgenic papayas were repeatedly harvested and stored at room temperature for 1 week periods, during which random samples were assessed. With the exception of one transgenic line, no significant differences ( P > 0.05) were observed in selected nutrients and antinutrients between the control and test samples at three stages of maturity, although a few random variations were noted. CONCLUSION: Transformation with viral cp gene and two marker genes did not produce any major unintended alterations in either the nutritional or the antinutritional composition of transgenic papayas. These findings must be compared with other physicochemical and safety assessments to provide a scientific basis for concluding substantial equivalence with conventional papayas available on the market in Jamaica. Copyright © 2008 Society of Chemical Industry