Why would any company or academic institution be helped by reducing nutrition?
More units, that grow faster and require less input materials.
How does that sell more seeds?
More seeds sold sooner. Like everything in the commotization of production. What you lack in quality or profit you make up for in volume.
Why does Monsanto sell seeds that are only good once?
Globalization of agriculture has reduced nutrition somewhat due to the need to pick earlier.
And grow faster using less materials.
However, this is unrelated to genetic modification (and a problem many are looking to solve with GMOs).
It's definitely related.
Whether they're truly genetically modified or selectively bred, size, weight, color, taste you don't get something for nothing.
The draw back to growing bigger produce faster is taste, color and nutrients.
Tomatoes? Here, scientists increased the antioxidant levels.
Antioxidants aren't vitamins. What about vitamin A, b, c, zinc, etc? Those are all much lower. As well as color and taste.
They have to emphasize antioxidants because otherwise it's a net loss. It's a lot like sugary cereals saying they are fortified with fiber or vitamin C or that they're fat free. All to distract from the fact that they're less healthy and made from cheaper and cheaper ingredients.
Apples? The University of Minnesota has had a long-standing program to preserve nutrition longer. Read about their cultivars.
But again, what abut vitamins and taste?
Dr. Norman Borlaug, a pioneer in plant genetics, is estimated to have saved over 1 billion people from starvation thanks to his new dwarf wheat, rust resistant varietals. He developed them using cross-breeding, but looking to isolate specific genetics. Our technology today is just a more efficient method of what he had to do with trial-and-error crosses.
OK, that's fine, but what about vitamins and taste?
You are simply repeating the unfounded beliefs of a vocal group who oppose science (and naming random plants). Their ignorance has condemned many to die needlessly. Please educate yourself from well-founded, statistically significant scientific resources that use peer review, and reconsider.
No, I'm asserting the fact that the produce our parents ate tasted better and had more vitamins and nutrients. You seem to be conflating the addition of nebulous things like "antioxidants" while ignoring the reduction in the nutrients, minerals and vitamins we need on a daily basis.