Pink pineapple or Rosé Pineapple or Pinkglow Pineapple

Figure 1: Pink Pineapple

(Image Credit: Pinkglow Pineapple)

The genetically modified pineapple was produced to introduce a different and

variety of pineapples which has a unique taste that has a candy-like flavor pineapple
which are also less sour than traditional pineapple.The flesh of the pineapple was
changed to pink as the name implies pink pineapple. However, the exterior or skin of
pineapple remains the same. The GMO pineapple also known as pink pineapple or
Rosé Pineapple or Pinkglow Pineapple was developed by the global fruit and vegetable
producer, Del Monte. The pink flesh of pineapple was made possible by the change of
small enzymes, a substance that initiates a biochemical reaction, controlling the flesh
color of the fruit.

For pineapples, the traditional yellow ones have high levels of enzyme which is
responsible for changing lycopene, a bright red carotene and carotenoid pigment that
can be found as well in many fruits and vegetables like tomato, into beta-carotene, the
pigment responsible for orange color found in carrots. The pink flesh was achieved by
down-regulating the gene of pineapple specifically β-LCY, which encodes the enzyme
Lycopene beta-cyclase. Genetically modified products or crops are developed for years
with research and testing to ensure that they are safe for the environment and be
consumed by people.
The pinkglow pineapple as called by Del Monte has been available since 2020
solely in Canada and United States. Del Monte began developing the pink pineapple in
2005. They were first researched and grown in Costa Rica and by 2011, the Costa
Rican Government approved the planting of pink pineapples. In 2012, Del Monte has

submitted a request to United States Department of Agriculture (USDA) for testing and
to import Rosé or pink pineapple in the United States from Costa Rica which was
approved in 2013. Additionally, environmental impact was not a concern of USDA as
pineapples rarely grow on their own as they need help from humans, thus it will not be
likely to spread on their own. By 2016, Del Monte’s Pinkglow Pineapple has been
evaluated by the U.S. Food and Drug Administration (FDA) and was determined that the
Pinkglow Pineapples are ”as safe and nutritious” as the other conventional pineapples
or counterparts.

2. Arctic Apples

 Figure 2: Tradtional Golden Delicious Apple (left), Arctic Apple (right)

(Image credit: Okanagan Specialty Fruits Inc.)

The genetically modified apple also known as Arctic apple has been modified to

prevent browning of flesh after being sliced to protect its flavor and nutritional value.
With a goal to reduce food waste as browning causes unappealing bruises on edible
apples. Arctic apple is a product developed by Okanagan Specialty Fruits which is a
Canadian company. In 1996, the company was established by Neal and Louisa Carter
in Okanagan Valley, BC. Neal Carter is a bioresource engineer that was focused on
helping third world countries enhance food security. At this time, he was convinced of
the significance of biotechnology and genetically engineered (GE) crops to help and
potentially contribute to farmers with the high demand of food.

Apples naturally contain a chemical, polyphenol, and browning is caused by the

reaction of oxygen in air and polyphenol. This reaction will not occur by itself without
polyphenol oxidase (PPO) enzymes responsible for joining together polyphenol and
oxygen in the appropriate way. PPO enzymes and polyphenol are separated in different
parts of an apple cell that is why a fresh apple is white or yellow-green however, after
the apple is sliced, the structures has broke allowing PPO to interact with polyphenol
and oxygen which causes the browning of apples. As PPO enzymes were identified as
the cause of browning, RNA interference (RNAi) which is a natural biological process
which distinguishes and breaks up particular RNA structures. This was then used to
reduce the level of PPO as RNA sequences were introduced which causes the
decrease of PPO RNA. This technique developed an anti-PPO gene which results into
anti-PPO RNA that destroys PPO-RNA before it can be utilized to produce PPO
enzymes. The anti-PPO gene needed to be carefully introduced into the apple genome.
In order to produce the arctic golden, an engineered section of genetic material called
transgene was inserted in golden delicious apple bud. Once confirmed, the saplings are

 then grown into mature trees which would produce an apple known as the Arctic
Golden.

The Development of Arctic apples produced by the Okanagan Specialty Fruits

started in 2003 and by 2010, while crops and orchards were monitored and examined
for new data, submissions to regulatory agencies were also being made. In 2011, the
genetically modified apples has entered the process of review in Canada and the United
States of America (U.S.A.) which were both approved in 2015. Specifically, in 2016, the
arctic Fuji apple was accepted for USA sales and in 2018 for sales in Canada.

In the time of first submission, the genetically modified apples took part in a
public feedback program in Canada and USA allowing for opinions and insights
regarding apples to be considered on the approval on market which was was used to
address concerns, questions, and misconceptions. In 2015, Animal and Plant Health
Inspection Service (APHIS) allowed the Arctic Apple to have a deregulated status which
means it does not potentially present a plant pest risk to other plants or crops in the US.

References

https://gmoanswers.com/all-about-pink-pineapples

 https://botany.one/2017/12/plant-records-pink-pineapple/
https://www.theguardian.com/environment/2015/feb/14/canadian-companys-genetically-
modified-apples-win-us-approval
https://sitn.hms.harvard.edu/flash/2018/arctic-apples-fresh-new-take-genetic-
engineering/
https://ecampusontario.pressbooks.pub/bio16610w18/chapter/okanagan-specialty-
fruits-the-arctic-apple/