Key gene controls stem juiciness in sorghum


In China, scientists at the Chinese Academy of Sciences discovered the gene controlling the stem juiciness trait in sorghum, the fifth most popular crop globally, which is used for many things from food and grain to chemicals and biofuel. The Dry gene product appears to function as a master switch that controls the expression of many genes that help determine the shape and composition of the plant cell wall. Mutations in the Dry gene in juicy-stemmed sorghum varieties lead to abnormal cell walls and even cell collapse, but the high sugar content in these plants enhances their growth and could lead to increased grain production. It appears that breeders have long been selecting plants with mutations in the Dry gene to increase the efficiency of sorghum syrup production. The authors identified similar genes in other crop species, providing the opportunity to shape the level of stem juiciness in other plants as well.

According to Dr. Thomas Juenger of the University of Texas, “This is an important discovery of an iconic sorghum gene and a great example of an integrative approach using genetic mapping, natural variation, and transgenic manipulations to understand a key factor underlying an important domestication event”.