Gene Editing Reduces Browning in Lychee
November 26, 2025| |
A study from the Chinese Academy of Tropical Agricultural Sciences revealed how LcMYB306 helps control water loss and browning in the postharvest of lychee. The research, published in Horticulture Research, also demonstrates how LcMYB306 interacts with another important gene involved in water transport.
The study found that LcPIP2;4 becomes less active as the fruit loses water and begins to brown. Experiments showed that inhibiting aquaporin activity delayed both water loss and browning. Further analysis revealed that LcMYB306 binds with the LcPIP2;4 promoter and suppresses its activity. When LcMYB306 was overexpressed, browning slowed noticeably, while CRISPR knockout of the gene sped up the browning process.
The findings confirm that LcMYB306 acts as a negative regulator of water loss and browning by reducing LcPIP2;4 expression. The results of the study offer a promising target for developing lychee varieties with delayed browning.
For more information, read the abstract from Horticulture Research.
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