Lettuce with increased shelf life
The present application is directed to lettuce plants comprising a mutation in each of at least two different PPO genes, where said mutations reduce the activity of PPO protein compared to a wild type lettuce plant. The present application is also directed to methods for making such lettuce plants.
1. A genetically modified mutant lettuce plant comprising at least one or more non-naturally occurring mutations in each of at least a PPO-E gene encoding a PPO-E protein having at least 99% amino acid sequence identity to the amino acid sequence as set forth in SEQ ID NO:10 and a PPO-S gene encoding a PPO-S protein having at least 98% amino acid sequence identity to the amino acid sequence as set forth in SEQ ID NO:28, wherein said mutations eliminate or reduce activity of said PPO-E and PPO-S proteins by at least 30% in said genetically modified mutant lettuce plant as compared to a wild type lettuce plant of a same variety, wherein said mutations comprise deletions or insertions of nucleotides in the coding sequences of (i) SEQ ID NO: 9 (PPO-E) which encodes SEQ ID NO: 10 and (ii) SEQ ID NO: 27 (PPO-S) which encodes SEQ ID NO: 28, and wherein the genetically modified mutant lettuce plant at harvest comprises one or more characteristics comprising reduced tip burn; higher levels of polyphenolics; higher levels of vitamin A; higher levels of beta-carotene; higher levels of vitamin C; or higher levels of vitamin K as compared to said wild type lettuce plant of the same variety lacking said mutations.
2. The genetically modified mutant lettuce plant of claim 1 , wherein at least one of said mutations occurs in the coding sequence of both alleles of the PPO-E and/or the PPO-S genes.
3. The genetically modified mutant lettuce plant of claim 1 , wherein at least one of said mutations occurs in the coding sequence of only one allele of the PPO-E and/or the PPO-S genes.
4. The genetically modified mutant lettuce plant of claim 1 , wherein said lettuce is leaf lettuce, romaine lettuce, Frisée lettuce, butter lettuce, Bibb lettuce, Boston lettuce, or iceberg lettuce.
5. The genetically modified mutant lettuce plant of claim 4 , wherein said lettuce is romaine lettuce.
6. The genetically modified mutant lettuce plant of claim 1 , wherein the activity of said PPO-E and PPO-S proteins is reduced by at least 50% as compared to said wild-type lettuce plant of the same variety lacking said mutations.
7. The genetically modified mutant lettuce plant of claim 1 , wherein the genetically modified mutant lettuce plant at post-harvest comprises one or more characteristic comprising reduced browning; increased shelf life; lower levels of CO 2 production; higher levels of carbohydrates; or less yellowing as assessed by midvein scoring as compared to said wild type lettuce plant of the same variety lacking said mutations.
8. The genetically modified mutant lettuce plant of claim 7 , wherein said post-harvest is 7, 13, 14, 21, 27, or 30 days after harvest.
9. The genetically modified mutant lettuce plant of claim 1 , wherein said mutations comprise a knockout mutation eliminating the activity of said PPO-E and PPO-S proteins.
10. The genetically modified mutant lettuce plant of claim 1 , wherein said mutation in PPO-E is an insertion between nucleotides 1112 and 1113 of SEQ ID NO: 9.
11. The genetically modified mutant lettuce plant of claim 1 , wherein the mutation in PPO-S is an insertion between nucleotides 1044 and 1045 of SEQ ID NO: 27, a deletion of three nucleotides between nucleotides 1045-1047 of SEQ ID NO: 27, or a deletion of seven nucleotides between nucleotides 1045-1051 of SEQ ID NO: 27.
12. The genetically modified mutant lettuce plant of claim 1 , wherein the genetically modified mutant lettuce plant is free of any plant pest DNA sequences.
13. The genetically modified mutant lettuce plant of claim 1 , wherein the genetically modified mutant lettuce plant is free of any selectable marker.
14. A method of making a genetically modified mutant lettuce plant with reduced PPO activity, said method comprising:
introducing at least one or more a non-naturally occurring mutations into each of at least a PPO-E gene encoding a PPO-E protein having at least 99% amino acid sequence identity to the amino acid sequence as set forth in SEQ ID NO:10 and a PPO-S gene encoding a PPO-S protein having at least 98% amino acid sequence identity to the amino acid sequence as set forth in SEQ ID NO:28 of a lettuce plant, wherein said mutations reduce the activity of said PPO-E and PPO-S proteins by at least 30% in said genetically modified mutant lettuce plant as compared to a wild type lettuce plant of a same variety, wherein said mutations comprise deletions or insertions of nucleotides in the coding sequences of (i) SEQ ID NO: 9 (PPO-E) which encodes SEQ ID NO: 10 and (ii) SEQ ID NO: 27 (PPO-S) which encodes SEQ ID NO: 28, and wherein said genetically modified mutant lettuce plant at harvest comprises one or more characteristics comprising reduced tip burn; higher levels of polyphenolics; higher levels of vitamin A; higher levels of beta-carotene; higher levels of vitamin C; or higher levels of vitamin K as compared to a said wild type lettuce plant of the same variety lacking said mutations.
15. The genetically modified mutant lettuce plant of claim 1 , wherein the level of polyphenolics is 5% higher than said wild type lettuce plant of the same variety lacking said mutations.