“This technology holds promise for precision breeding of crops with many desirable traits, such as low levels of food allergens or toxins, disease resistance, drought tolerance, and efficient nitrogen and phosphorus utilization.” ~Yinong Yang
Research Lead
Yinong Yang
Professor, Department of Plant Pathology
Product
This longer-shelf-life mushroom is genetically modified to resist browning by using a gene-editing technique, known as CRISPR-Cas9, to stop the production of the enzyme that causes mushrooms to turn brown.
Why It's Important
The U.S. generates more than 34 million tons of food waste each year costing around $37 billion (EPA).
Technology Development Awards
- $75,000 - RAIN Grant (2015)
Office for Research and Graduate Education
Address
217 Agricultural Administration BuildingUniversity Park, PA 16802-2600
- Email agresearch@psu.edu
- Office 814-865-3136
Office for Research and Graduate Education
Address
217 Agricultural Administration BuildingUniversity Park, PA 16802-2600
- Email agresearch@psu.edu
- Office 814-865-3136
