农业生物技术学报2026，Vol.34Issue(4)：697-706,10.DOI:10.3969/j.issn.1674-7968.2026.04.002
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
Creating Potato(Solanum tuberosum)Mutants with Enhanced Resistance to Cold-induced Sweetening by Editing the Vacuolar Invertase Gene(StVInv)
摘要
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.关键词
马铃薯液泡转化酶(StVInv)/低温糖化/CRISPR/Cas9/油炸加工Key words
Potato vacuolar invertase(StVInv)/Cold-induced sweetening/CRISPR/Cas9/Fry processing分类
农业科技引用本文复制引用
朱旭,李楠,牟书靓,张玲,关可兴,李闯,李毅丹,王忠伟,贺红霞..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[J].农业生物技术学报,2026,34(4):697-706,10.基金项目
吉林省科学技术厅重点研发项目(20250202024NC) （20250202024NC）
吉林省发展和改革委员会主要粮食作物自主创新能力提升工程(2024C002) （2024C002）
