Israeli Scientists Reduce Grapefruit Bitterness Using CRISPR

Israeli researchers from the Volcano Center in Rishon Lezion have developed an innovative approach to reducing grapefruit bitterness using CRISPR gene-editing technology.

This is reported by AgroReview

Genetic Editing to Improve Grapefruit Flavor

One of the main issues with consuming grapefruit is its pronounced bitterness, which often deters children and causes them to avoid this fruit. As Dr. Nir Karmi explained, the bitterness is caused by the presence of compounds such as naringin, neohesperidin, and poncirin.

“Children usually do not like grapefruit because it is too bitter for them,” said Dr. Nir Karmi.

The researchers identified a gene responsible for producing the enzyme that contributes to the formation of these bitter substances. The application of CRISPR allowed them to disable this gene, resulting in a reduced production of the chemical compounds responsible for the bitter taste.

Preliminary Results and Future Prospects

Since grapefruit fruits begin to ripen only a few years after the tree is planted, the taste of the edited fruits has not yet been evaluated. However, preliminary chemical analysis showed that the three main bitter compounds are absent in the leaves of the modified trees, indicating a likely reduction in bitterness for future fruit harvests.

Dr. Karmi also notes that similar gene-editing experiments in citrus fruits are being conducted by other research groups. However, his team is currently at the most advanced stage of research in this field.