In a study published recently in the Frontiers in Plant Science magazine, scientists from Argentina and Sweden reported they have edited a polyphenol oxidase gene in potatoes (Solanum tubersoum L.).
After successfully editing the gene, they obtained tubers free of enzymatic browning.
With the approval of the National Agricultural Biotechnology Advisory Commission, field trials began that “will … generate data to register the variety with [Argentina’s Instituto Nacional De Semillas] INASE,” [said Matías González, a co-author of the study].
