CRISPR and RNA interference: revolutionary tools for extending food shelf life and ensuring safety

Abstract

In the global food sector, extending shelf life and ensuring food safety continue to be major concerns that call for innovative approaches that go beyond traditional preservation methods. RNA interference (RNAi) and CRISPR have become cutting-edge biotechnological techniques with enormous potential for food preservation. CRISPR-mediated gene editing allows for precise modifications in food crops, livestock, and microbial systems to delay ripening, increase resistance to oxidative stress, and suppress enzymes responsible for rancidity. We have tried addressed this by introducing a comparative analysis of CRISPR and RNAi efficiency across climacteric and non-climacteric fruits, highlighted emerging targets (e.g., ethylene-independent ripening regulators and cell wall-modifying enzymes), and