CRISPR/Cas9-mediated gene-editing technology in fruit quality improvement. Issue 4 (27th October 2020)

• Record Type: Journal Article
• Authors: Xu, Xin; Yuan, Yujin; Feng, Bihong; Deng, Wei
• Is Part Of: Food quality and safety. Volume 4:Issue 4(2020)
• Page Start: 159
• Page End: 166
• Publication Date: 2020-10-27
• Subjects: fruit -- CRISPR/Cas9 -- fruit quality; Food -- Periodicals; 641.3
• DOI: 10.1093/fqsafe/fyaa028
• Languages: English
• ISSNs: 2399-1402

Abstract

Abstract: Fruits are an essential part of a healthy, balanced diet and it is particularly important for fibre, essential vitamins, and trace elements. Improvement in the quality of fruit and elongation of shelf life are crucial goals for researchers. However, traditional techniques have some drawbacks, such as long period, low efficiency, and difficulty in the modification of target genes, which limit the progress of the study. Recently, the clustered regularly interspaced short palindromic repeats (CRISPR)/Cas9 technique was developed and has become the most popular gene-editing technology with high efficiency, simplicity, and low cost. CRISPR/Cas9 technique is widely accepted to analyse gene function and complete genetic modification. This review introduces the latest progress of CRISPR/Cas9 technology in fruit quality improvement. For example, CRISPR/Cas9-mediated targeted mutagenesis of RIPENING INHIBITOR gene ( RIN ), Lycopene desaturase ( PDS ), Pectate lyases ( PL ), SlMYB12, and CLAVATA3 ( CLV3 ) can affect fruit ripening, fruit bioactive compounds, fruit texture, fruit colouration, and fruit size. CRISPR/Cas9-mediated mutagenesis has become an efficient method to modify target genes and improve fruit quality.