Author(s) :

Christopher Shu.

Volume/Issue :

Abstract :

Many people perceive bitterness when consuming broccoli. Glucosinolates and their degraded products are the main contributors to the bitter taste. Production and hydrolysis of glucosinolates require c gene using CRISPR-Cas9 will reduce broccoli’s bitter taste. This study also hypothesized that knocking out the myrosinase encoding gene will reduce bitterness in broccoli. The research involves designing a plasmid to deliver the CRISPR-Cas9 system to target and disrupt broccoli’s myrosinase enzyme encoding gene. Successful completion of this proposal could lead to the development of a broccoli variety that is more palatable to a broader population, potentially increasing its consumption and associated health benefits.