Scientists from Argentina's National Institute of Agricultural Technology (INTA) are on the brink of releasing Latin America's first genetically edited potato. Their focus has been on deactivating the gene responsible for enzymatic browning, a trait causing potatoes to darken after cutting, peeling, or during harvesting. Enzymatic browning negatively impacts flavor, texture, color, and nutritional properties.
Using the CRISPR-Cas9 genetic editing technique, the research team successfully deactivated the gene expressing polyphenol oxidase enzymes, responsible for browning. Tests revealed that the genetically edited potato skin can withstand exposure to air for up to 48 hours without darkening, a significant improvement compared to conventional potatoes, which darken within minutes.
The genetically edited potato, undergoing a Prior Consultation Instance with the Argentine regulatory authority, has been deemed conventional. This determination stems from the absence of genes from other distant organisms, exempting the potato from the regulatory framework applied to transgenic crops. This breakthrough holds promise for reducing economic losses for farmers and minimizing food waste linked to potato discoloration, offering potential benefits to agriculture and food security in the region.
Source: agrobio-org.t