Scientists Use CRISPR to Enhance Aroma Quality of Apple

Researchers from Shandong Agricultural University in China used gene editing techniques to modify the fatty acid-derived volatile content and salt stress tolerance of apples. The results of the study, published in Horticulture Research, provide significant insights into improving the fruit aroma quality of crops under salt stress conditions.

Volatile organic compounds in plants act as signals to respond to pests, pathogens, and other environmental stressors. Apple is a commercial tree producing roughly 350 volatile chemicals as the fruit ripens. About twenty of these fall under the characteristic of apple aroma. The study focused on the ripening-related gene MdLOX1a and an abiotic stress gene MdASG1 to increase the production of volatile aroma compounds.

The results of the study revealed that the overexpression of MdASG1 resulted in a more salt-stress tolerant apple compared to the control group. The researchers also explored the role of ASG1 in volatile compound synthesis and higher levels of aroma compound accumulation under salt stress. The findings of the study open opportunities for developing high-quality apple fruits in moderate saline soil or conditions.

For more information, read the abstract and manuscript from Horticulture Research.