Gene Editing Mitigates Rice Chalkiness

Researchers from the University of Arkansas developed a genetically modified rice that can withstand high temperatures and has reduced grain chalkiness. The expression of vacuolar H+ translocating pyrophosphatase (V-PPase), a culprit for increasing grain chalkiness, was reduced through the use of CRISPR-Cas9 gene editing tool.

Chalkiness is a condition of rice granules that is less compact due to incomplete accumulation of starch and protein concentration. This condition leads to low milling yields and negative effect on the appearance resulting in reduced overall market value. Aside from this, high temperatures also significantly affect the chalkiness of rice grains during the grain filling period.

Increasing average temperatures brought about by climate change contribute to the challenges in agricultural practices and production. This threat continues to halt the high production of rice in the market. Hence, the success in reducing the chalkiness in rice is a crucial step in sustaining crop productivity and ensuring global food security.

For more information, read the paid article in The Plant Journal.