Explain by giving two examples how biotechnology has helped Indian farmers in processing their perishable crops. (UPSC 2026)

Biotechnology helps farmers reduce losses in perishable crops by slowing spoilage and making fruits fit for processing. This is vital in India, where post-harvest losses in horticulture are high and often cut farm income.

• Delayed ripening and longer shelf life: Biotech tools such as RNA interference and nitric oxide-based shelf-life enhancers reduce ethylene action in crops like banana, mango and papaya. This keeps produce firm for longer, so farmers can transport it to processing units for pulp, puree or ketchup instead of selling in distress.
• Enzyme-based processing: Microbial biotechnology produces enzymes like pectinase and naringinase. Pectinase improves juice extraction and clarity from fruits, while naringinase removes bitterness from kinnow juice, making it marketable as packaged juice.

Thus, biotechnology adds value to perishable crops, cuts wastage and raises farmer incomes through secondary agriculture.