Gene-edited potatoes with improved quality and health benefits

Potatoes are a staple source of carbohydrates in many parts of the world, and it is a priority for biotechnology to create healthier potatoes that have improved post-harvest quality. Gene editing can effectively inactivate target genes to introduce desirable qualities in crops. For example, inactivating a starch branching enzyme can lead to more resistant starch in potato, which lowers glycaemic index and benefits gut health. However, inactivating target genes in the entire plant can in many cases lead to undesirable phenotypes and yield loss. It remains a challenge to deploy gene editing in a tissue-specific manner without transgenesis.
The application of technology will require the profiling of small RNAs present in potato tubers during development and storage. Subsequent changes in starch and sugar metabolism of tubers from edited plants will be characterised using established biochemical analyses.