Genetic engineering finds its interest in the modification of fruits and vegetables that are difficult to cultivate.
After identifying a salinity resistance gene, the researchers transferred it to a tomato plant and were able to grow it in 200 millimeters of sodium chloride water. The gene encodes a protein that sends the salt into the vacuoles of the cells of the leaves which makes it possible to preserve the natural taste of the fruits.
It's not just animals that have viruses. Plants are also affected, and the fight against this plague is particularly difficult. The technique of genetic transfer is directly inspired by vaccines: the plant is introduced into an attenuated form of the virus that becomes resistant in the event of an attack. Fruits and vegetables, which are particularly susceptible to the virus, are among the most common tests. For example, genetically modified papayas are already marketed in Hawaii.
