Simultaneous CRISPR/Cas9 Editing of Three PPO Genes Reduces Fruit Flesh Browning in Solanum melongena L.

Simultaneous CRISPR/Cas9 Editing of Three PPO Genes Reduces Fruit Flesh Browning in Solanum melongena L.

Polyphenol oxidases (PPOs) catalyze the oxidization of polyphenols, which in turn causes the browning of the eggplant berry flesh after cutting. This has a negative impact on fruit quality for both industrial transformation and fresh consumption. Ten PPO genes (named SmelPPO1-10) were identified in...

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Bibliographic Details
Main Authors: Alex Maioli, Silvia Gianoglio, Andrea Moglia, Alberto Acquadro, Danila Valentino, Anna Maria Milani, Jaime Prohens, Diego Orzaez, Antonio Granell, Sergio Lanteri, Cinzia Comino
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-12-01
Series:Frontiers in Plant Science
Subjects:
gene editing
CRISPR/Cas 9
eggplant
polyphenol oxydase
knock-out
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2020.607161/full

Internet

https://www.frontiersin.org/articles/10.3389/fpls.2020.607161/full

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