Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit

Browning of olive (Olea europaea L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic browning in olive fruit, but the exact regulator...

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Detalles Bibliográficos
Autores principales: Liu, Qingqing, Wang, Chenhe, Cui, Qizhen, Fan, Yutong, Zhang, Jianguo, Rao, Guodong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525835/
https://www.ncbi.nlm.nih.gov/pubmed/37759964
http://dx.doi.org/10.3390/antiox12091661

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525835/
https://www.ncbi.nlm.nih.gov/pubmed/37759964
http://dx.doi.org/10.3390/antiox12091661

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