Source: GENETIC LITERACY PROJECT, 5/14/18


Editor's note: This post has been translated from Spanish and lightly edited for clarity

Researchers of the INTA [Instituto Nacional de Tecnología Agropecuaria] Balcarce [in Argentina] edited the genome that causes enzymatic browning in potatoes, alters the nutritional properties and quality of the tubers. It is an achievement for South America....
"We verified that we are capable of generating, within a potato cell, a gene editing machinery that specifically targets the chosen gene and changes its genetic sequence," explained Sergio Feingold, director of the INTA's Agrobiotechnology Laboratory.

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