Agricultural Insights for Development of Genetically Modified Foods, Horticultural Crops and Role of Nanotechnology

Agricultural productivity under stress conditions can be accomplished by modifying cellular metabolism and molecular transformations of genetically modified plans with the help of nano-material-mediated facilitations. Horticultural crops are the main source of nutritional compounds such as proteins, carbohydrates, vitamins, minerals, and organic acids. Osmotic stress combined with temperatures over 28°C caused a 30-45 percent blossom decline in several tomato varieties. Chili too is susceptible to drought stress, which can result in production losses of as much as 50 to 60 percent. Pigment and color retention are important determinants of vegetable and fruit quality and nutritional values. Genes involved in the enhancement of anthocyanin synthesis and accumulation during postharvest storage in red-fleshed kiwi. Targeted implementation of fruit-specific promoters with distinct up and low regulated epigenetic biomarkers might be useful in the expression of genes and reduces the side effects developed by constitutive promoters. Chitosan is one kind of these nanomaterials over-coated on post-harvested mangoes to secure its edible portion from rotting, increase its vitamin C contents, maintain its freshness, and increase shelf-life. The use of nanomaterials in the food industry reduces the cost of electricity applied in refrigeration for preservation purposes alongside maintaining the original vigor and vitality of the fruits like tomatoes.