Researchers at Shandong Agricultural University in China have applied gene editing techniques to alter the composition of fatty acid-derived volatiles and enhance the salt stress tolerance of apples. Published in Horticulture Research, their study sheds light on the potential for enhancing the aromatic quality of fruit crops under salt stress. Volatile organic compounds, crucial for plant response to environmental stressors, contribute to the apple's aroma, with around 350 volatile chemicals identified during fruit ripening. The research targeted the ripening-related gene MdLOX1a and the abiotic stress gene MdASG1, aiming to boost the production of volatile aroma compounds.
The findings indicate that apples with overexpressed MdASG1 exhibit increased tolerance to salt stress compared to control specimens. Additionally, the study delves into ASG1's role in the synthesis of volatile compounds, noting an accumulation of aroma compounds under salt stress. This advancement presents an opportunity for cultivating high-quality apple fruits in areas with moderate saline soil or conditions.
Source: isaaa.org