Argentine researchers develop genetically edited potatoes that do not darken

Researchers at Argentina's National Institute of Agricultural Technology (INTA) are about to launch the first genetically edited potato in Latin America. This new potato variety does not brown. In the investigation, scientists used the CRISPR system (a genome editing technology) to 'turn off' the gene that causes potatoes to darken after being cut, peeled or when hit during the harvesting and transport process. This characteristic, known as enzymatic browning, occurs through the oxidation of the potato and changes the flavor, texture and color, thus affecting its nutritional properties and the quality of the product. In addition to enormous economic losses, the browning of potatoes causes a great deal of food waste. Tests have shown that genetically edited potato skins can spend up to 48 hours exposed to air without darkening, a state that conventional potatoes reach in just a few minutes. This new potato variety has already been submitted to the Preliminary Consultation Instance ...