Development and application of CRISPR/Cas9 to improve anthocyanin pigmentation in plants: Opportunities and perspectives

Since its discovery in 2012, the novel technology of clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated protein 9 (Cas9) has greatly contributed to revolutionizing molecular biology. It has been demonstrated to be an effective approach for identifying gene function and improving some important traits. Anthocyanins are secondary metabolites responsible for a wide spectrum of aesthetic coloration in various plant organs and are beneficial for health. As such, increasing anthocyanin content in plants, especially the edible tissue and organs, is always a main goal for plant breeding. Recently, CRISPR/Cas9 technology has been highly desired to enhance the amount of anthocyanin in vegetables, fruits, cereals, and other attractive plants with more precision. Here we reviewed the recent knowledge concerning CRISPR/Cas9-mediated anthocyanin enhance-ment in plants. In addition, we addressed the future avenues of promising potential target genes that could be helpful for achieving the same goal using CRISPR/Cas9 in several plants. Thus, molecular biologists, genetic engineers, agricultural scientists, plant geneticists, and physiologists may benefit from CRISPR technology to boost the biosynthesis and accumulation of anthocyanins in fresh fruits, vegetables, grains, roots, and ornamental plants.

Automated summary

Since its discovery in 2012, CRISPR and Cas9 technology has made significant contributions to molecular biology, especially in identifying gene function and improving important traits. Increasing anthocyanin content in plants has always been a major goal for plant breeding. Recently, CRISPR/Cas9 technology has been used to enhance anthocyanin content in various plants with more precision. Molecular biologists, genetic engineers, agricultural scientists, plant geneticists, and physiologists can benefit from CRISPR technology to boost anthocyanin biosynthesis and accumulation in fresh fruits, vegetables, grains, roots, and ornamental plants.