Indian scientists develop edited mustard

Indian scientists have developed the first mildly spicy mustard that is resistant to pests and diseases. It was developed through genetic editing with CRISPR, reducing the level of glucosinolates in the seeds, thus improving their palatability for consumers and animals, but increasing the same molecule in the leaves for its role in defense against diseases and pests. Mustard extracts more oil than soybeans, and this advance is in addition to other local biotechnological developments that seek to reduce the import of vegetable oils. However, large scale cultivation of these quality canola low glucosinolate mustard lines has not taken place, one of the main reasons being their vulnerability to pests and diseases. The same glucosinolates that limit flour palatability and exploit its true protein potential are also key arsenals in Brassicaceae crops, from mustard and canola to cabbage, cauliflower and broccoli, against invasive pests, pathogens and termites. “Although the reduction of ...