Gene Editing Supplement

Researchers from Tel Aviv University have developed a genetic editing method to influence various traits in tomato plants, including the fruit's taste and shape. The technology can be applied to a wide variety of crop species and may be used to cultivate new and improved plant varieties to support food security.

Gene Editing Enhances Barley’s Grain Storability and Nutritional Value

Researchers from Hangzhou Normal University and Zhejiang University in China successfully improved the grain storability and nutritional content of barley by targeting key lipoxygenase (LOX) genes through CRISPR-Cas9 technology. Their findings show that silencing specific LOX genes leads to significantly improved grain longevity, higher fatty acid content, and better seedling growth after storage.

Study Unravels Leaflet Formation in Soybeans

Scientists from Purdue University explored how the number of leaflets on a soybean plant's leaves affects how well it captures sunlight. The preprint of the study is published in BioRxiv.

Survey Shows Consumer Acceptance of Gene-Edited Bananas in the Philippines, Japan, and China

Alexandra Pittman from the University of Arkansas (UARK) conducted a survey to understand consumer acceptance of gene-edited bananas in the Philippines, Japan, and China, considering the respondents' cultural beliefs, fear of new foods, and how safe they thought the bananas were. The abstract of the study is available in Scholar Works at UARK.

Research and Tools

Public Acceptance and Engagement

Survey Shows Consumer Acceptance of Gene-Edited Bananas in the Philippines, Japan, and China

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