Biotechnology has played an important role towards the attainment of production sustainability of crops by using various biotechnological tools. Biotechnology has the potential to provide new opportunities for achieving enhanced crop productivity in a way that will alleviate poverty, improve food security and nutrition, and promote sustainable use of natural resources. Efforts are being made towards nutritional improvement of crops by using the tools of biotechnology by increasing the levels of essential nutrients. A major challenge of sustainable livelihood in the developing nations can be met with the judicious and rational application of biotechnology along with other equally powerful crop production systems. Adoption of biotechnology in agriculture has been the focus of controversy due to varied reasons, as questions have arisen regarding food and environmental safety. Compared with traditional breeding strategies, the application of biotechnology to improve phytonutrient levels in whole foods is more difficult due to the complex array of potentially important chemicals and the complexity of the underlying biosynthetic pathways. To genetic modifications to reduce browning and oxidation and extend the shelf life of prepackaged lettuce. It is a specific plant-produced substances (phytochemicals), as well as classes of phytochemicals that offer specific health benefits. Phytochemical families with clearly beneficial health properties include glucosinolates found in the brassica vegetables including broccoli; carotenoids, anthocyanins and flavonols found in many temperate vegetables. It is also exploring approaches to retard wilting and yellowing in leafy green vegetables. The targeted expression of cytokinins to senescing leaves has shown promise as a route to extending shelf life of leafy vegetables. In addition, most of the transformants with higher zeaxanthin levels showed also increased total carotenoid contents (up to 5.7-fold) and some of them exhibited reduced amounts of lutein. The increase in total carotenoids suggests that the genetic modification affects the regulation of the whole carotenoid biosynthetic pathway in potato tubers. Purple colour potato was developed by expressing anthocyanin pigment by a gene encoding MYB transcription factor.  Transgenic potato was developed by expression of 1-SST (Sucrose: sucrose 1-fructosyl transferase) and 1-FFT (fructan: fructan1-fructosyl transferase) Gene from globe artichoke for inulin production.

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