Author(s):

Shubham Singh, Sandeep Yadav and Abhilash Singh

Abstract: Flavonoids, a group of secondary metabolites belonging to the class of phenyl-propanoids, have the widest colours range from pale-yellow to blue. Anthocyanin, naturally occurring pigment with high antioxidant responsible for red, blue and purple color in vegetables like eggplant, onion, red cabbage, purple cabbage (Zhang et al., 2013) ^{[5, 20, 28, 29]}. In the recent year certain improved anthocyanin concentration in several vegetable crops have been achieved like purple carrot (200-350mg), purple potato (17-20mg), red flesh potato (20-38mg), red onion (25-40mg), red cabbage (200-3320mg), purple tomato (20-60mg) respectively. In research purpose various mutants and transgenic gene responsible for color development and improved nutritional quality have been identified like or (cauliflower) and MYB (red cabbage and purple cauliflower), Aft, Abg, atv (Purple tomato) respectively. Tomato (Solanum lycopersicum L.) is an important solanaceous vegetable crop grown throughout the world for its versatile uses. It is one of the important ‘Protective Foods’ as it possesses appreciable quantities of vitamins and minerals and sometimes rightly referred to as “Poor Man’s Orange”. Traditional genetic studies had identified several genes controlling fruit shape in tomato such as pr (pyriform), o (ovate), bk (beaked tomato), n (nipple-tip tomato), f (fasciated) and lc (for locule number), fs8.1 exerts its effect by changing the length of carpels during pre-anthesis resulting in longer and larger mature fruit. Similarly, another major fruit-shape QTL term ovate, controlling the transition from round to pear-shaped fruit, was mapped, cloned and characterized at the molecular level. CRISPR/Cas-9 was used to select specific sgRNAs targeting SGR1, LCY-E, Blc, LCY-B1 and LCY-B2 used for significantly improving lycopene content in tomato fruit with advantages such as high efficiency, rare off-targeted mutation, and stable heredity. Genome editing technologies, transgenic, RNA interference, Transcriptomics and CRISPR/Cas-9 have great potential in vegetables for enriching health beneficial constituents.

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