terclim by ICS banner
IVES 9 IVES Conference Series 9 Development and application of CRISPR/Cas in grapevine

Development and application of CRISPR/Cas in grapevine

Abstract

The development and application of CRISPR (clustered regularly interspaced short palindromic repeats)/Cas (CRISPR-associated protein) technologies have revolutionized genome editing in plants due to its simplicity, high efficiency, and versatility. As an economically important fruit crop worldwide, grapevine genome editing using CRISPR/Cas technologies has also been reported these years.  Here we introduce the development briefly of the most popular CRISPR/Cas9 system and also the state-of-the-art CRISPR technologies developed so far. Moreover, we summarize CRISPR/Cas9-mediated applications for gene functional study and trait improvement in grapevine. Optimization of CRISPR/Cas9 system, as well as the other CRISPR/Cas systems including CRISPR/LbCas12a and base editor in grapevine genome editing, is also discussed. In addition, we discuss the challenges and future perspectives for precision genome editing in grapevine, expecting to present a roadmap for the future applications of CRISPR technology in this species.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Zhenchang Liang1,2,3*, Chong Ren1,2,3

1 State Key Laboratory of Plant Diversity and Specialty Crops, Institute of Botany, the Chinese Academy of Sciences, Beijing 100093, PR China
2 Beijing Key Laboratory of Grape Sciences and Enology, Beijing 100093, PR China
3 China National Botanical Garden, Beijing 100093, PR China

Contact the author*

Keywords

grapevine, genome editing, CRISPR/Cas, challenges, future perspectives

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Conservation of intravarietal diversity in France: exhaustive overview and perspectives

Since the renewal of the French vineyard after the Phylloxera crisis, the panorama of cultivated varieties has dramatically changed. This current genetic erosion is due to the increasing interest

Read More

Terroir et marché des A.O.C

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.

Read More

The problem of the increasing pH in sparkling wines caused by climate change: use of cationic exchange to correct it

In recent years, the increase in temperature and the changes in rainfall distribution caused by climate change are affecting vine and grape physiology and are consequently impacting wine composition and quality (Schultz, 2000; Jones et al., 2005).

Read More

Influence of viticulture on the temporary evolution of the landscape: the case of the AO Ribera del Duero (Central Spain)

The European Landscape Convention (ELC, 2001) defined the landscape as the “part of a
territory as perceived by the population and resulting from the action of natural and/or human factors and their interrelationships”. Wine landscapes, protected or not under figures such as cultural landscapes or Cultural heritage, are a clear demonstration of this definition, denoting the interrelationships of the natural
environment and the action of the human, which modulates the territory to give the different wine
landscapes. This work was focused on the study of the effect of the human factors linked to the cultivation of the vine on the modification of the landscape.

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More