High-Efficiency Reduction of Rice Amylose Content via CRISPR/Cas9-Mediated Base Editing

摘要

Rice is a staple food for more than half of the human population.It has been estimated that by 2030,rice production must increase by 40%to meet the growing demand(Khush,2005).In addition,with the improvement of people's living standards,the demand for elite rice with better eating and cooking quality(ECQ)is increasing.ECQ is determined by several factors,including amylose content(AC),gel consistency(GC),gelatinization temperature(GT)and viscosity,where AC is the predominant factor(Juliano,1998).