Is the virgin fruit genetically modified?

Virgin fruit is often called small tomato, which has very high nutritional value and is highly sought after by the majority of consumers. It has the effects of invigorating body to quench thirst, invigorating stomach and digestion, clearing away heat and detoxification, cooling blood and calming liver, tonifying blood and nourishing blood, and boosting appetite. But many consumers think that virgin fruit is genetically modified food. Let's take a look at whether it is genetically modified or not.

Is the virgin fruit genetically modified?

Virgin fruit is not a genetically modified food, but an intermediate stage in the process of tomato growing from small to big. Virgin fruit is actually the most primitive tomato variety, while the big tomato is later bred in pursuit of the large size of the fruit. The reason why some virgin fruits taste particularly sweet, small and lovely shape, is because breeding in order to meet the needs of the market, and specially screened out. Virgin fruit and tomatoes are only slightly different in shape, size and color. Tomatoes are larger, virgin fruits are smaller, and the color is generally slightly dark red. The nutritional value of virgin fruit is basically the same as that of big tomato, but some ingredients are better than common tomato.

What are the common genetically modified foods?

1. Tomatoes: I believe that many people like to eat tomatoes, and it is precisely because most people around the world like this vegetable that scientists have studied tomatoes more deeply, and it is found that the genes of tomatoes are relatively easy to transfer. therefore, the tomatoes eaten today are also slowly becoming genetically modified, and there is even a tendency to start commercial production. It is worth mentioning that although transgenic production of tomato has been approved in China, it has not yet begun large-scale commercial production.

2. Sweet peppers: approved by the Ministry of Agriculture in 1998, genetically modified colored peppers were allowed to be planted commercially, but genetically modified colored peppers do not seem to have received much welcome from the public in our country, and today they basically do not produce genetically modified colored peppers. However, it does not rule out the possibility that some businesses secretly plant genetically modified colored peppers in violation of government regulations.

3. Corn: genetically modified corn has been allowed to be imported into the United States in China, especially on January 7, 2015, an agricultural university developed genetically modified corn varieties in addition to insect-resistant rice, and also won a prize.

4. Rapeseed: we all know that rapeseed can be used to produce oil, so many people who study agriculture will focus on it. Now genetically modified rapeseed is still controversial in governments of various countries. In the final analysis, we are still worried about toxicity and allergy. Although the planting of genetically modified rapeseed has not yet begun to be promoted in our country, genetically modified rapeseed is imported.

5. Soybeans: when we go to buy cooking oil, we often find that some cooking oil will be marked with "genetically modified soybeans". In fact, genetically modified soybeans have begun to enter the Chinese market on a large scale, and they are mainly used for the processing of edible oil. as for whether GM soybeans are sold on the market or not, it is not clear whether they are selling GM soybeans on the market, so if you do not want to eat GM cooking oil, it is recommended to read the product label clearly before buying.

What are the characteristics of genetically modified vegetables?

1. Size: without the uneven shape of traditional vegetables, it is generally uniform in size, generally long in shape, bright in color and tender in texture. For example, peas should be shaped like animal internal organs, a little flat, with a waistline, but the existing soybeans are all sweet, like peas, and the yield is very high.

2. Taste: there is no original and authentic taste of traditional vegetables, whether the smell or taste before or after cooking is obviously different from that of traditional vegetables. Traditional corn is generally "corn, white corn, slightly sweet, but now popular sweet corn, its sweetness is very high, like adding honey." Sweet corn grain has less wax on the surface, delicate taste, and some are waxy.

3. Season: non-local seasonal vegetables, one of the major characteristics of all kinds of vegetables is that they have strong seasonality and regionality. Some non-local seasonal vegetables are obtained by transplanting cold-tolerant or high-temperature tolerant genes, such as out-of-season winter jujube.

4. Color: different from traditional colors, such as colored cotton, black rice peanuts, purple sweet potatoes.

5. Pests: all vegetables that pests like to patronize are not genetically modified, and vegetables that pests are afraid of, that is, vegetables with no pests, or few pests, are absolutely genetically modified.

6. yield: transgenic vegetables are generally in the first few years, and their yield is much higher than that of traditional vegetables.

7. Seed retention: genetically modified vegetables are generally difficult to keep their own seeds.