At the University of Florida, researchers have been modifying Mexican limes which have a protein that induces anthocyanin biosynthesis; this protein is giving the limes their pinky, purple color, but also helps with a number of health issues.
University of Florida horticulture scientist Manjul Dutt and Jude Grosser from the UF Citrus Research and Education Center are developing the genetically engineered limes, Dutt explained:
“Anthocyanins are beneficial bioflavonoids that have numerous roles in human well-being. Numerous pharmacological studies have implicated their intake to the prevention of a number of human health issues, such as obesity and diabetes.”
Anthocyanins also naturally occur in a variety of oranges called blood oranges, which have a red to maroon colored flesh. But blood oranges need cold temperatures to develop their trademark vibrant color. They grow and color well in the cooler climates of Spain and Italy, but do not exhibit the characteristic blood red color when grown in the subtropical climate of the Florida citrus belt.
These new limes were developed using genes isolated from the red grape “Ruby Seedless” and the Blood Orange “Moro.” Research on the utilization of these genes was conducted initially to develop a more consumer-friendly, alternative, plant-derived, system. They are the first step toward Florida farmers producing blood oranges and, possibly, a new grapefruit cultivar.
Source: laboratoryequipment.com
