Creating Potato (Solanum tuberosum) Mutants with Enhanced Resistance to Cold-induced Sweetening by Editing the Vacuolar Invertase Gene (StVInv)
ZHU Xu1,*, LI Nan1,*, MU Shu-Jing1, ZHANG Ling1, GUAN Ke-Xing1, LI Chuang2, LI Yi-Dan3, WANG Zhong-Wei2,**, HE Hong-Xia1,**
1 Jilin Provincial Key Laboratory of Agricultural Biotechnology/Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China; 2 Economic plants Research Instiute, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China; 3 Staple Food Engineering Research Center, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
Abstract：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.
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