Potatoes have a gene that causes them to bruise when damaged. In these new GMO potatoes, that gene has been silenced so it cannot be expressed. The potato still gets damaged, but the symptoms are hidden from view—and from the consumer. This is not the only modification made to these potatoes; they have also been altered to produce lower levels of acrylamide when cooked. 

The GMO potato has been engineered through a method of gene silencing called RNA interference (RNAi). This genetic engineering technique results in a potato that hides the symptoms of blackspot bruising rather than preventing it. Currently, GMO potatoes are being marketed under the Simplot Innate brand, most commonly found under the trademark White Russet. The Non-GMO Project’s full-time research team has kept a watchful eye on these potatoes since their debut and continues to monitor their presence in the North American food supply. 

To understand RNA interference, it is important to know that messenger RNA (mRNA) carries genetic instructions from the cell nucleus out to other parts of a cell. RNAi begins when a different type of RNA (dsRNA) is placed inside a cell. The dsRNA gets cut up by enzymes, paired up with proteins, and then ends up binding to a specific target site where it fits on the mRNA. This can prevent the mRNA from delivering all of its instructions, effectively “silencing” the desired gene. In the potato’s case, the gene being silenced is the one that causes browning.

Risk: These can cause numerous health issues, including nausea, vomiting and neurological effects.

Benefits: GMO Potato can help to cut pesticide use by up to 90 Percent. They may also contain more nutrients, are grown with fewer pesticides, and are usually cheaper than their non-GMO counterparts.

Conventional BreedingSee Cross-Breeding

Cross-Breeding
Deoxyribonucleic Acid (DNA)

Enzyme

Gene

Gene Editing

Genetic Engineering
Recombinant DNA (GMO)
Genetic Trait

Genome

Genome Editing

GMO (Genetically Modified Organism)

Mutagen

Non-GMO

A single tomato of the new variety contains the same amount of resveratrol as 50 bottles of red wine, or the same amount of genistein (a compound found in soy beans that is thought to have health benefits) as 2.5kg of tofu. As tomato plants grow quickly and produce a lot of fruit, farming this new variety could be a way to produce these nutrients in industrial quantities much more cheaply than synthesising them chemically, or extracting small amounts from other plant sources.

The variety was made by introducing a gene from the model plant Arabidopsis thaliana—called AtMYB12—into the tomato genome.  The gene codes for a transcription factor that binds to the promoter regions of genes encoding various metabolic enzymes. When AtMYB12 is introduced into tomato plants, it switches on metabolic pathways that shift the plant’s energy and carbon pathways towards the production of flavonols and phenylpropanoids as the fruit develops.

https://www.scientificamerican.com/article/gene-modified-tomatoes-churn-out-healthy-nutrients/#:~:text=The%20variety%20was%20made%20by,genes%20encoding%20various%20metabolic%20enzymes.

A copy of the tomato gene polygalacturonase  inserted  into the tomato genome in the antisense direction . The polygalacturonase enzyme degrades pectin , a component of the tomato cell wall  causing the fruit to soften. When the antisense gene is expressed it interferes with the production of the polygalacturonase enzyme, delaying the ripening process. 

2nd example : DNA PLANT TECHNOLOGY developed tomatoes that delayed ripening by preventing the production of ethylene a hormone that triggers ripening of fruit.

Conventional BreedingSee Cross-Breeding

CRISPRA 

Cross-Breeding
Deliberately inter-breeding (crossing) 
Deoxyribonucleic Acid (DNA)
Derived from Bioengineering

Enzyme

Gene

Gene Editing

Genetic Engineering
Recombinant DNA (GMO) and Gene Editing.
Genetic Trait

Genome

Genome Editing

GMO (Genetically Modified Organism)

Mutagen

Mutagenesis

Non-GMO

Cross-Breeding Deliberately inter-breeding (crossing) related individuals to produce new varieties. For example, Pluots are the result of cross-breeding apricots with plums. Multiple generations of back-crossing are needed to obtain the desired traits with any unintended traits removed. Also called conventional, traditional or selective breeding.