Scientists in New Zealand and Japan recently used biotechnology to remove the genes that generate tear enzyme from onions and cultivate "non-spicy onions."
According to reports here on the 4th, the New Zealand Crops and Food Research Institute made use of gene suppression technology to achieve this breakthrough. Colin Edy, a senior scientist at the institute, said that the study began in 2002. They initially thought that the onion's tearing material was naturally produced when cutting onions, but studies have found that the tear material is controlled by an enzyme. Japanese scientists have studied the genes that contributed to the production of this enzyme.
The researchers used gene suppression technology to remove the genes involved in the onion and insert DNA fragments into the onion to form a new sort of DNA so that it can no longer generate tear-reinforcing enzymes. In this way, the newly cultivated onion will not make people cry.
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