Across Regions, Breeding, GMO, Research, South, Central America, Studies/Reports

Argentina: Scientists develop non-browning potatoes using CRISPR gene editing

Researchers of the INTA [Instituto Nacional de Tecnología Agropecuaria], Balcarce, have edited the genome that causes enzymatic browning in potatoes, alters the nutritional properties and quality of the tubers. "We verified that we are capable of generating, within a potato cell, a gene editing machinery that specifically targets the chosen gene and changes its genetic sequence," explained Sergio Feingold, director of[Read More...]

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