Researchers at Tel Aviv University, Israel, have used CRISPR genetic editing technology to cultivate a variety of tomatoes which consume less water without affecting yield, taste, or quality.
Tomatoes heavily consume water so this achievement holds promise for addressing the increasing demand for crops that consume less water, especially in the face of global warming and diminishing freshwater resources.
The research, which involved modifying the tomato through genetic editing using the CRISPR method, was carried out in the laboratories of Professor Shaul Yalovsky and Dr. Nir Sade. It was led by a dedicated team of researchers from Tel Aviv University’s Wise Faculty of Life Sciences, specifically the School of Plant Sciences and Food Security.
The research team featured Dr. Mallikarjuna Rao Puli, a former postdoctoral fellow guided by Professor Yalovsky, and Fioriti Muchoki, a doctoral student with joint supervision from Professor Yalovsky and Dr. Sade. The research effort also benefited from the valuable contributions of additional students and postdoctoral fellows associated with TAU’s School of Plant Sciences and Food Security.
The collaboration extended beyond Tel Aviv University, with researchers from Ben Gurion University and the University of Oregon actively participating in the research endeavour.
Professor Shaul Yalovsky, explained that the modification resulted in a partial closure of the stomata, particularly pronounced during midday when water loss is at its peak. The targeted gene, ROP9, is crucial in regulating the stomata, which are the openings in the leaves through which plants transpire water and absorb carbon dioxide for photosynthesis. The research revealed that despite the reduced water loss, there was no adverse impact on photosynthesis, crop yield, or quality.
The researchers conducted an extensive field experiment involving hundreds of plants, demonstrating that the CRISPR-edited tomatoes not only conserved water during the transpiration process but also maintained sugar production by photosynthesis. The study identified an unexpected mechanism related to the level of reactive oxygen species in the stomata, offering insights into the regulation of stomatal opening and closing.
The discovery is significant not only for its potential to develop tomato varieties that demand less water, but also for its broader applications in other crop plants. Dr. Nir Sade noted the similarity between the ROP9 in tomatoes and ROP proteins in crops like pepper, eggplant, and wheat. This breakthrough opens avenues for developing additional crop plants which consume less water, and provides a deeper understanding of stomatal regulation mechanisms.
The research findings have been published in the journal PNAS, showcasing the potential of CRISPR technology to contribute to sustainable agriculture by addressing water conservation challenges in crop cultivation.
