1, the taste is different

No traditional vegetables of the original authentic flavor, whether before or after cooking the smell or taste and traditional vegetables have obvious differences.

2, the head is not the same

No traditional vegetables jagged shape, ordinary head uniform, rows of large body length, color and lustre, texture tender basically are genetically modified food. The size of the average vegetable is almost the norm, there is no larger. The head is much larger than the norm is basically is genetically modified.

3, pests and diseases

Where pests like to patronize the vegetables is not genetically modified, where pests are afraid of, that is, no pests, or very few pests vegetables, is absolutely quasi-genetic. Vegetables with pests will be more comfortable to eat, but they should be treated well.

4, the color is not the same

with the traditional color is not the same, such as colored cotton, black rice peanuts, purple sweet potatoes. Must be genetically modified. And long-term consumption will be harmful to the body.

Extended information

The safety of genetically modified (GM) vegetables has always been a hot topic of debate, especially the use of selectively labeled genes, which is a key factor in determining whether GM plants can be released to the market. Eliminating selective marker genes in transgenic plants can reduce excessive worries and thus can better promote the development of transgenic technology.

The storage gap between varieties is huge, some fruit and vegetable varieties are naturally storage-resistant, such as the Kokuguang apple skin thick, not put into cold storage can be stored for two or three months, and thick skin, thick waxy layer, but also relatively less susceptible to mold attack. In addition, vegetables and fruits have their own preservation conditions, as long as the conditions of storage, can be preserved for a long time, for example, complete watermelon can be stored for more than half a month, complete onions, carrots in the home to put a week is no problem.

The safety of genetically modified (GM) vegetables has been a hot topic of debate, especially the use of selectively labeled genes, which is a key factor in determining whether GM plants can be put on the market. Eliminating selective marker genes in transgenic plants can reduce excessive worries and thus can better promote the development of transgenic technology.

Reference:

Baidu Encyclopedia-GM Vegetables

Reference. People's Daily Online - Genetically Modified Foods? How do we "get" you - People's Food Network