Please wait a minute...
Food Qual Safet
Food Qual Safet
    
CRISPR/Cas9-mediated Gene Editing Technology in Fruit Quality Improvement
Xin Xu1, Yujin Yuan1, Bihong Feng2, Wei Deng1
1Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing 400044, China,  2College of Agriculture, Guangxi University, Nanning 530004, China 
Download:
Export: BibTeX | EndNote (RIS)      

Abstract  Fruit is an essential part of a healthy, balanced diet and it is particularly important for fiber, essential vitamins and trace element. Improvement in the quality of fruit and elongation of shelf life are crucial goals for researchers. However, traditional techniques have some drawbacks, such as long period, low efficiency and difficulty in modification of target genes, which limits the progress of study. Recently, the CRISPR/Cas9 technique was developed and has become the most popular gene editing technology with high-efficiency, simplicity and low cost. CRISPR/Cas9 technique is widely accepted to analyse gene function and complete genetic modification. This review introduces that the latest progress of CRISPR/Cas9 technology in fruit quality improvement. For example, CRISPR/Cas9-mediated targeted mutagenesis of RIPENING INHIBITOR gene (RIN), Lycopene desaturase (PDS), Pectate lyases (PL), SlMYB12 and CLAVATA3 (CLV3) can affect fruit ripening, fruit bioactive compounds, fruit texture, fruit coloration and fruit size. CRISPR/Cas9 mediated mutagenesis has become an efficient method to modify target genes and improve fruit quality.

Key words： Fruit      CRISPR/Cas9      Fruit quality     
Corresponding Authors: Wei Deng, Bihong Feng     E-mail: dengwei1977@cqu.edu.cn, fbh@gxu.edu.cn
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Xin Xu
Yujin Yuan
Bihong Feng
Wei Deng
Cite this article:

Xin Xu, Yujin Yuan, Bihong Feng, Wei Deng. CRISPR/Cas9-mediated Gene Editing Technology in Fruit Quality Improvement. Food Qual Safet, 2020, 4(4): 3-10.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyaa028     OR     http://www.zjujournals.com/fqs/Y2020/V4/I4/3


CRISPR/CaS9介导的基因编辑技术在果实品质改良中的应用

水果作为膳食纤维、必需维生素和微量元素重要来源，是健康和均衡饮食的重要组成部分。提高水果品质和延长货架期是科学研究的重要目标之一。然而，传统技术存在周期长、效率低、靶基因修饰困难等缺点，限制了研究的进展。近年来，成簇规律间隔短回文重复序列（CRISPR）/Cas9技术以其高效、简单、低成本的特点成为目前最流行的基因编辑技术。CRISPR/Cas9技术被广泛应用于基因功能分析和基因改造。本文综述了CRISPR/Cas9技术在改善水果品质方面的最新进展。例如，CRISPR/Cas9介导的RIPENING INHIBITOR（RIN）基因、番茄红素脱氢酶（PDS）、果胶裂解酶（PL）、SlMYB12和CLAVATA3（CLV3）的靶向突变可以影响果实成熟、果实生物活性物质、果实质地、果实着色和果实大小。CRISPR/Cas9介导的诱变已成为一种有效的修饰目标基因、改善果实品质的方法。

关键词： 水果,  CRISPR/Cas9,  水果品质 
No related articles found!