Explain by giving two examples, how biotechnology has helped Indian farmers in processing their perishable crops.

Biotechnology applications in food processing sector, target selection & manipulation of micro-organisms with the objective of improving process control, product quality, safety, consistency, & yield, while increasing process efficiency.

In India, these technologies have helped farmers improve the utilisation, shelf life and value realisation of perishable crops; given examples illustrate this: 

Fermentation (Traditional Biotechnology)

1. Microbial Transformation: Beneficial microorganisms such as Lactic Acid Bacteria & yeastsbiologically transform sugars and other components of fruits and vegetables.
2. Preservation Mechanism: Production of lactic acid, alcohol & other metabolites lowers pH and suppresses undesirable microorganisms, improving product stability and shelf life.
3. Value Addition: Perishable produce can be converted intopickles, fermented vegetables, vinegar & fermented beverages, extending its economic life.
4. Example:Surplus mangoes & bananas can be diverted for fermentation into vinegar & beverages during peak harvest periods, reducing wastage and providing farmers and Farmer Producer Organisationsan alternative market outlet.

Enzyme Biotechnology

1. Enzyme Action: Biotechnology-derived enzymes modify specific food components to improve taste, texture, clarity & processing efficiencyof perishable produce.

2. Targeted Processing: Enzymes act on specific compounds such as pectin, tannins & bitter flavonoids, enabling precise modification of fruit and vegetable products.

3. Quality Enhancement: Enzymes can remove undesirable compounds and improve the acceptability & processability of fruit juices and other products;

4. Processing Efficiency: Enzymatic treatment can improve juice extraction, clarification & filtration, increasing recovery and reducing processing time.

5. Example:α-L-rhamnosidasecan reduce bitterness in Kinnow mandarin juice, making it more suitable for processing and value addition.

Molecular Approaches 

1. Molecular Regulation:Genetic engineering & RNA technologiescan regulate genes involved in ethylene biosynthesis and signalling;
2. Ripening Control: Reduced ethylene activity can delay ripening, softening & senescence, extending post-harvest life of perishable crops;
3. Example: Such molecular approaches have been explored in tomatoes to delay ripening, providing a longer window for transport, storage and processing.

Biotechnology can make Indian agriculture more knowledge and innovation driven, linking scientific advances with rural livelihoods. As former prime minister envisioned, “Jai Vigyan” must complement “Jai Kisan” to realise the full potential of agricultural biotechnology.