CRISPR or the truly white button mushroom
White button mushrooms are in every grocery store around the world. As inexpensive as they may be, they have a flaw: they bruise easily, which makes them less attractive. In 2015, a Penn State University researcher, Yinong Yang, turned to the U.S. Department of Agriculture for approval to market an altered strain of the species. The researcher had neutralized a few base pairs of DNA from the genome of the fungus, the pairs producing the enzyme responsible for browning.