Genetic Engineering in Food Crops Agriculture
Lesson 1 Arctic Apples
Lesson 2 Ask/Answer the following questions: Lesson 3 • What kind of GMO foods do you Lesson 4 know exist? Any fruits? Lesson 5 • Would you eat an apple that did
Lesson 6 not turn brown? Watch the following video and be Lesson 7 prepared to share why or why not. • https://www.youtube.com/watch? v=g2-BqBZmVd0 1 Genetic Engineering in Food Crops Agriculture
Lesson 1 Arctic Apples
Lesson 2 • Vocabulary Lesson 3 – Consumer-oriented trait Lesson 4 – Enzymes – Substrates Lesson 5 – RNAi Lesson 6 – Polyphenol oxidase or PPO – Tissue Culture Lesson 7 – Novel Proteins – Rootstock – Oxidize
– Variety 2 Genetic Engineering in Food Crops Agriculture
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Lesson 2 • The “why?” Lesson 3 – Consumer-oriented trait: a trait for the Lesson 4 consumer “likes” and not for the producer. Lesson 5 – Consumers ate more carrots with the invention of the fresh cut baby carrot. Lesson 6 • Discuss why this might be so? Lesson 7
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Lesson 2 • The “why?” Lesson 3 – Sliced apples turn brown without the Lesson 4 preservatives used to keep them “fresh” looking. Lesson 5 – Carrots do not turn brown when peeled and cut as baby carrots/ Lesson 6 • What about a non-browning apple? Lesson 7
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Lesson 2 • Make an educated Lesson 3 guess for questions 1-3 Lesson 4 in section 3 before we
Lesson 5 discuss as a class.
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Lesson 2 • Browning Process: Enzymes and Substrates Lesson 3 – Apple cells are damaged when the apple is cut or bitten into. Lesson 4 – An enzyme (polyphenol oxidase) then mixes with the substrate (polyphenols) and causes browning. Lesson 5
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Lesson 2 • Lillian Horin, Harvard Lesson 3 University, The Graduate Lesson 4 School of Arts and
Lesson 5 Sciences, Blog
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Lesson 2 • Lillian Horin, Harvard Lesson 3 University, The Graduate Lesson 4 School of Arts and
Lesson 5 Sciences, Blog
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Lesson 2 • Non-Browning made possible: Lesson 3 • A process called RNAi is used to “silence” genes. Lesson 4 • Targeted segments of apple genes are used to interfere with Lesson 5 the enzyme that causes browning, Polyphenol oxidase or PPO
Lesson 6 • No novel proteins are produced
Lesson 7 • “Using apple genes to turn off apple genes” says Neal Carter, founder of Okanagan Specialty Fruits that produces the Arctic Apple.
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Lesson 2 • Apple genes with less PPO are “introduced” to apple tissue. Lesson 3 Plants are grown in tissue culture from a single transformed Lesson 4 cell.
Lesson 5 • Plants are confirmed with the non-browning trait.
Lesson 6 • Plantlets are grafted onto an apple rootstock when large enough. Lesson 7 • Trees are planted. – USDA confirms that trees are grown the same way as other apple varieties. 13 Genetic Engineering in Food Crops Agriculture
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Lesson 2 • Apples in Comparison: Opal Apple vs Arctic Golden Lesson 3
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Lesson 2 • Apples in Comparison: Opal Lesson 3 Apple Lesson 4 – Golden Delicious and Topaz cross – Naturally non-browning because Lesson 5 it does not oxidize. Lesson 6 – Part of the Non-GMO project
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Lesson 2 • Apples in Comparison: Arctic Lesson 3 Golden Lesson 4 – GE technique that can be applied to any apple variety. Lesson 5 – Varieties available currently: Lesson 6 Arctic Golden. Arctic Granny, Arctic Fuji Lesson 7 – Produced through genetic engineering process.
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Lesson 2 • https://www.arctica Lesson 3 pples.com/modern- Lesson 4 apple-production-
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