Table 2.

Nutritional quality traits improved by genome editing technologies in major food crops.

Crop species	Gene editing technology	Target gene	Trager trait	References
Wheat	CRISPR/Cas9	α-gliadin gene family	Low gluten content	(141)
Wheat	CRISPR/Cas9	α- and γ-gliadin gene family	Low gluten content	(142)
Rice	CRISPR/Cas9	SEBIIb	High amylose content	(143)
Rice	TALENs	OsBadh2	Enhanced aroma	(144)
Rice	CRISPR/Cas9	OsFAD2-1	Oleic acid content	(145)
Rice	CRISPR/Cas9	Osor	Enhanced β-carotene content	(146)
Rice	CRISPR/Cas9	Rc	Proanthocyanidinis and anthocunins	(147)
Maize	CRISPR/Cas9	Wx1	Waxy corn	(148)
Soybean	TALENs	FAD2-1A, FAD2-1B	High oleic acid content	(149)
Soybean	TALENs	FAD2-1A, FAD2-1B	High oleic, low linoleic acid content	(150)
Soybean	CRISPR/Cas9	FAD2-2	High oleic, low linoleic acid content	(151)
Soybean	TALENs	GmPDS11 and GmPDS18	Carotenoid biosynthesis	(152)
Peanut	CRISPR/Cas9	ahFAD2	High oleic acid content	(153)
Potato	CRISPR/Cas9	Wx1	High amylopectin	(154)
Potato	TALENs	VInv	Low reducing sugars	(155)
Rapeseed	CRISPR/Cas9	FAD2	High oleic acid content	(156)
Rapeseed	CRISPR/Cas9	BnaFAD2	High oleic acid content	(157)