Features Production Research
Argentine scientists develop non-browning potatoes using CRISPR gene editing

Potato is the third most important crop in human nutrition, after wheat and rice. Knowing and improving its agronomic, nutritional and industrial aspects is essential and in this task a group of researchers specialized in biotechnology of the INTA Balcarce is focused.

Recently, with a trajectory more than 7 years in gene editing technologies, they were able to confirm that the DNA sequence had been modified, while they hope to corroborate the shutdown of the gene that causes enzymatic browning in potatoes ( Solanum tuberosum L. ).

When applying this technique, the team led by Feingold focused on a polyphenol oxidase gene, whose enzyme causes browning in tubers when they are cut and exposed to air. | For the full story, CLICK HERE.