基因编辑马铃薯液泡转化酶基因(StVInv)创制抗低温糖化突变体OA

Low-temperature saccharification refers to the process in which starch in the tubers of potato(Solanum tuberosum)is rapidly converted into reducing sugars when the potato is stored at low temperatures.It is a physiological response of potato to low-temperature stress,but severely impairs the quality of fried potato products.In order to reduce the accumulation of reducing sugars in potato tubers caused by low-temperature storage and improve the quality offried-potato products,this study used CRISPR/Cas9 technology to knock down the expression of the vacuolar invertase gene(StVInv),and created StVInv gene mutants.The results of qPCR and physiological and biochemical indicators testing indicated that after 21 d of storage at 4℃,the expression level of the StVInv gene in the mutant tubers was significantly lower than that in the wild type(P＜0.0001).The vacuolar invertase activity was reduced by 33.68%to 60.4%compared with the wild type,and the reducing sugar content was decreased by 55.30%to 56.75%compared with the wild type.The color of the fried-potato chips was significantly improved compared with the wild type.This study provides technical support for the use of biotechnology to improve the deep-fried processing traits of potatoes.