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Using Genetic Engineering Techniques to Develop Banana Cultivars With Fusarium Wilt Resistance and Ideal Plant Architecture

文献类型： 外文期刊

作者： Wang, Xiaoyi 1 ; Yu, Renbo 2 ; Li, Jingyang 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Key Lab Genet Improvement Bananas, Haikou, Hainan, Peoples R China

2.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Key Lab Vegetable Res Ctr, Haikou, Hainan, Peoples R China

关键词： banana (Musa spp; ); Foc resistance; ideal plant architecture; genetic engineering; genome editing; functional genomics study

期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：5.753； 五年影响因子：6.612 ）

ISSN： 1664-462X

年卷期： 2021 年 11 卷

页码：

收录情况： SCI

摘要： Bananas (Musa spp.) are an important fruit crop worldwide. The fungus Fusarium oxysporum f. sp. cubense (Foc), which causes Fusarium wilt, is widely regarded as one of the most damaging plant diseases. Fusarium wilt has previously devastated global banana production and continues to do so today. In addition, due to the current use of high-density banana plantations, desirable banana varieties with ideal plant architecture (IPA) possess high lodging resistance, optimum photosynthesis, and efficient water absorption. These properties may help to increase banana production. Genetic engineering is useful for the development of banana varieties with Foc resistance and ideal plant architecture due to the sterility of most cultivars. However, the sustained immune response brought about by genetic engineering is always accompanied by yield reductions. To resolve this problem, we should perform functional genetic studies of the Musa genome, in conjunction with genome editing experiments, to unravel the molecular mechanisms underlying the immune response and the formation of plant architecture in the banana. Further explorations of the genes associated with Foc resistance and ideal architecture might lead to the development of banana varieties with both ideal architecture and pathogen super-resistance. Such varieties will help the banana to remain a staple food worldwide.

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