Gene Editing Produces Transgene-Free Potato with Reduced Postharvest Browning

Researchers in Chile have successfully used the CRISPR-Cas9 gene editing technique to reduce enzymatic browning in potatoes, a common postharvest problem that diminishes quality, shelf life, and consumer appeal. The research team targeted the StPPO genes in elite tetraploid cultivar ‘Yagana-INIA' to improve the potato's appearance and marketability.

The study applied a geminivirus-derived CRISPR system to precisely edit the StPPO1 and StPPO2 genes. The researchers used a double-cut strategy for StPPO1 and a single-guide RNA workflow for StPPO2-edited lines. High-resolution fragment analysis and sequencing confirmed three successful StPPO2-edited lines, including one transgene-free editing outcome that lacked GFP, Cas9, and Rep/RepA sequences.

The study revealed that the edited lines showed visibly less browning and lower polyphenol oxidase activity compared with wild-type. The findings highlight the potential of replicon-based CRISPR systems to improve postharvest quality in potatoes while complying with Chile's regulatory framework for non-GMO products.

For more information, read the study from Agronomy.