Scientists Turn Red Lettuce Green, Unlocking Hidden Nutrients

Researchers used CRISPR/Cas9 to knock out the DFR gene in red-leaf lettuce, removing its red pigment and turning it green.

The edit shifted flavonoid metabolism away from anthocyanins and toward compounds such as quercetin.

Plant growth was largely unaffected, suggesting the trait can be changed without major yield penalties.

The study points to a way to tailor lettuce color and nutritional content for controlled-environment agriculture.