Scientists Use CRISPR to Reduce Histamine in Tomatoes

Experts from Chonnam National University have developed a new way to reduce histamine levels in tomatoes using CRISPR-Cas9 gene editing. Histamine, a compound that can trigger adverse reactions in sensitive individuals, is found at relatively high levels in tomatoes. In this study, the researchers modified specific genes linked to histamine production during fruit ripening.

The team identified three ripening-related genes, SlHDC1, SlHDC2, and SlHDC3, linked to histamine accumulation in tomatoes. Using CRISPR, the researchers created slhdc1, slhdc1 slhdc2, and slhdc1 slhdc2 slhdc3 mutant plants. These genes were found to become more active as the fruit ripens. In this study, the researchers aimed to regulate histamine production by modifying these genes without affecting the plant's normal growth.

The results of the study showed that all mutant plants had significantly lower histamine levels in ripened fruits while maintaining normal development and yield. The study highlights that SlHDC1 plays a crucial role in the accumulation of histamine during the ripening of tomato fruit. The findings offer a promising strategy for developing low-histamine tomato cultivars without affecting plant growth.

For more information, read the abstract in SSRN.