CRISPR Revolutionizes Rice Genomics with Color Transformation

Researchers at KAUST are using genomic studies and CRISPR technology to improve the agronomic traits of pigmented rice varieties, such as black, brown, and red rice, which are known to be more nutritious than white rice. By gathering comprehensive genomic information and screening for superior nutrition, the researchers identified several nutrient-rich varieties, including the black Indonesian rice Cempo Ireng, which they transformed into a shorter, earlier maturing variety using CRISPR/Cas 9. The team plans to use CRISPR technology to enhance the productivity and other key traits of the culturally significant red rice variety, Hassawi rice, native to Saudi Arabia.