Does genetic engineering influence the nutritional value of plums? Case study on two conventional and one genetically engineered plum fruits.

Plums are low-calorie fruits with a low glycaemic index score. Prunus domestica L. is one of the tree fruits threatened by Plum pox potyvirus (PPV), a quarantine disease that causes fruit loss to plums and other stone fruits. HoneySweet is a plum tree created to be resistant to this virus. Beside genetical determinations, chemical composition and nutritional value are important for a future acceptance in the cultivation of this type of fruit trees. Two conventional (Renclod Althan and Stanley) and one genetically engineered (HoneySweet) plum fruits were evaluated for the nutritional value determination. The analyzed samples showed nutritionally valuable features. HoneySweet variety had a balanced content of individual carbohydrates. The total lipid content had values quite close to the HoneySweet and Stanley varieties, far superior to Renclod Althan variety. HoneySweet transgenic plum had the highest total protein content. Also, HoneySweet variety is distinguished by a balanced protein and lipid content. By comparing the three analyzed varieties from the perspective of the most important physic-chemical nutrients (carbohydrates, proteins and lipids), the highest nutritional value was registered in Stanley variety, closely followed by HoneySweet, and then by Reine Claude d’Althan.