Argentinians are on the verge of releasing genetically edited potatoes

Scientists from the Argentine National Institute of Agricultural Technology (INTA) are on the verge of releasing the first genetically edited potato in Latin America. Their focus was on deactivating the gene responsible for enzymatic browning, which causes potatoes to turn brown after cutting, peeling or during harvesting. It negatively affects the taste, texture, color and nutritional properties. This is reported by Agro-Bio. Using CRISPR-Cas9 genetic editing, the research team reportedly successfully deactivated the gene that expresses the polyphenol oxidase enzymes responsible for browning. Tests have shown that genetically edited potato skins can withstand exposure to air for up to 48 hours without darkening, a significant improvement over conventional potatoes that darken in minutes. "Genetically edited potatoes, which passed preliminary consultations with the regulatory body of Argentina, were recognized as traditional," the message states. – This definition is related to ...