IFI-B · Palatability Scale

Specimen SS-F-BTR-090 // ZERO-BITTER · IFI-B

Palatability Scale II-AG-B

Brassica oleracea var. capitata

Cabbage

Tier IIPalatability Scale

Target Trait

58.94%

% reduction

% bitter reduction (TAS2R38 suppression)

Technical Specifications

Genomic Edits

6

GC Content

44–48%

Construct Length

2,420 bp

Promoter System

Tissue-specific 2A11

Expression System

Agrobacterium-mediated T-DNA

Host Strain

EHA105

Receptor Target

TAS2R38 (suppression)

IFI Score

589.4

Pathway Edits

  • Palatability QTL edit
  • TAS2R38 modulation
  • NPPB receptor attenuation

Key Interventions

Dual bitter receptor suppressionSaponin baseline reduction

IFI Subscale Profile

IFI Profile

IFI-S
—
IFI-U
—
IFI-B
589.4
IFI-K
—
IFI-C
—
IFI-P
—
IFI-A
—
IFI-F
—

Use Case

Processed cabbage for fermentation, kimchi, and coleslaw preparation requiring balanced palatability in finished products.

License

$149 · Tier II License

Includes full construct sequence, CRISPR guide designs, pathway edit specifications, flux balance analysis, and IFI validation data.

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