A Multidisciplinary Approach Providing New Insight into Fruit Flesh Browning Physiology in Apple (Malus x domestica Borkh.)

In terms of the quality of minimally processed fruit, flesh browning is fundamentally important in the development of an aesthetically unpleasant appearance, with consequent off-flavours. The development of browning depends on the enzymatic action of the polyphenol oxidase (PPO). In the ‘Golden Deli...

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Detalles Bibliográficos
Autores principales: Di Guardo, Mario, Tadiello, Alice, Farneti, Brian, Lorenz, Giorgia, Masuero, Domenico, Vrhovsek, Urska, Costa, Guglielmo, Velasco, Riccardo, Costa, Fabrizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3799748/
https://www.ncbi.nlm.nih.gov/pubmed/24205065
http://dx.doi.org/10.1371/journal.pone.0078004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3799748/
https://www.ncbi.nlm.nih.gov/pubmed/24205065
http://dx.doi.org/10.1371/journal.pone.0078004

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