Gene Editing Reduces Discoloration and Unpleasant Flavor in Wheat

Researchers from Colorado State University and Rothamsted Research successfully edited multiple genes of wheat (Triticum aestivum L.) with one single guide RNA (sgRNA) to reduce the polyphenol oxidase (PPO) activities in wheat grain.

PPO activities contribute to the biotic stress resistance of wheat. However, it also causes undesirable traits like discoloration and unpleasant flavor traits of wheat during post-harvest. The discoloration of flour, dough, and other end-use products of wheat reduces its market value. Hence, the researchers edited all seven PPO1 and PPO2 genes in wheat through CRISPR-Cas9.

This study demonstrates significant reductions in PPO activity in the late stages of variety development. The findings of this research accelerate a more cost-effective approach to improving crops. Furthermore, this study presents an opportunity to develop varieties of wheat with reduced PPO activities and increased market value.

For more information, read the journal article from Frontiers in Plant Science.