Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing

PeerJ

article

Baike Wang¹  Ning Li¹  Shaoyong Huang²  Jiahui Hu¹  Qiang Wang¹  Yaping Tang¹  Tao Yang¹  Patiguli Asmutola¹  Juan Wang¹  Qinghui Yu¹ 

[1] Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences;College of Forestry and Horticulture, Xinjiang Agricultural University;Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University

关键词: Soluble sugars;    CRISPR/Cas9;    Genome editing;    Tomato fruits;    Total soluble solids;   

DOI  :  10.7717/peerj.12478

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Soluble sugar is known to improve the sweetness and increase tomato sauce yield. Studies have focused on improving the content of soluble sugar in tomato fruits, usually by promoting functional genes. We studied two genes (SlINVINH1 and SlVPE5) that inhibited the accumulation of soluble sugar in tomato fruits and obtained two genes’ knocked-out lines (CRISPR-invinh1 or CRISPR-vpe5) using CRISPR/Cas9. Aggregated lines with CRISPR-invinh1 and CRISPR-vpe5 were gained by hybridization and self-pollination. Compared to wild-type lines, the glucose, fructose, and total soluble solid (TSS) contents of CRISPR-invinh1 and CRISPR-vpe5 increased significantly. Glucose, fructose, and TSS levels further improved simultaneously with CRISPR-invinh1 and CRISPR-vpe5 than with single gene knock-out lines. This indicates that these genes have a synergistic effect and will increase the soluble sugar content. Thus, the knock-out SlINVINH1 and SlVPE5 may provide a practical basis for improving the sweetness of tomato fruits and their processing quality.

【 授权许可】

CC BY