Gene-editing to increase Vitamin C in fruits and vegetables

Overview

Plant & Food Research has developed a breakthrough gene-editing technology that significantly increases the Vitamin C content in fruits and vegetables. The technology focuses on editing the upstream open reading frame (uORF) of the GGP gene, which controls the feedback regulation of ascorbate biosynthesis. By disabling this regulation through precise gene edits, the ascorbate content in plants can be increased more than twofold. This advancement not only boosts the nutritional value of crops but also enhances their tolerance to abiotic stress, making them more resilient in varying environmental conditions.

Technical specifications

Key features:

• Targets the uORF of the GGP gene, a highly conserved element across mono and dicots.
• Applicable to a wide range of crops, including Arabidopsis, lettuce, and tomato.
• Involves gene-editing techniques such as CRISPR-CAS to introduce frame shifts in the uORF.
• Offers flexibility in application, targeting either elite breeding parents or end target varieties.
• Potential for non-stable transient transformation approaches to avoid crossing out gene editing machinery.

Technology readiness level

The technology is currently at TRL 4, with lab and greenhouse evaluations completed. Future steps include identifying target crops and genotypic backgrounds, designing guide RNAs for CRISPR-CAS systems, and conducting field trials to develop commercial lines. Partnerships for co-development, in-house production, and further validation are being explored with agricultural technology companies.