Submission + - Weird New Fruits Could Hit Aisles Soon Thanks To Gene Editing (theguardian.com)
An anonymous reader writes: Smooth or hairy, pungent or tasteless, deep-hued or bright: new versions of old fruits could be hitting the produce aisles as plant experts embrace cutting-edge technology, scientists say. While researchers have previously produced plants with specific traits through traditional breeding techniques, experts say new technologies such as the gene-editing tool Crispr-Cas9 could be used to bring about changes far more rapidly and efficiently. Among the genes flagged in the new study in the journal Trends in Plant Science are those behind the production of a family of substances known as MYBs, which are among the proteins that control whether other genes are switched on or off.
“MYBs are great targets because they are central to several consumer traits or features like color, flavor [and] texture,” said Andrew Allan, a co-author of the review from the University of Auckland whose own projects include working on red-fleshed apples and changing the color of kiwi fruits. “Russet skin in apple and pear [is linked to MYBs]. Hairs on peaches but not nectarines – another type of MYB.” Dr Richard Harrison, head of genetics, genomics and breeding at the horticultural organization NIAB EMR, who was not involved in the article, said tweaking MYB genes or the way such genes are themselves controlled was a fruitful approach. Gene-editing of MYB genes and other genes could bring a host of benefits, Harrison said, adding: “There is a large opportunity to improve the nutritional profile of fruits and vegetables in the future using gene-editing technology, as well as other techniques.” Such techniques, he said, introduce the same sort of DNA changes as plant breeders have introduced by artificially selecting traits that cropped up through spontaneous DNA mutation – but much faster.
“MYBs are great targets because they are central to several consumer traits or features like color, flavor [and] texture,” said Andrew Allan, a co-author of the review from the University of Auckland whose own projects include working on red-fleshed apples and changing the color of kiwi fruits. “Russet skin in apple and pear [is linked to MYBs]. Hairs on peaches but not nectarines – another type of MYB.” Dr Richard Harrison, head of genetics, genomics and breeding at the horticultural organization NIAB EMR, who was not involved in the article, said tweaking MYB genes or the way such genes are themselves controlled was a fruitful approach. Gene-editing of MYB genes and other genes could bring a host of benefits, Harrison said, adding: “There is a large opportunity to improve the nutritional profile of fruits and vegetables in the future using gene-editing technology, as well as other techniques.” Such techniques, he said, introduce the same sort of DNA changes as plant breeders have introduced by artificially selecting traits that cropped up through spontaneous DNA mutation – but much faster.
