Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs

BACKGROUND: Polyphenol oxidase (PPO), often encoded by a multi-gene family, causes oxidative browning, a significant problem in many food products. Low-browning potatoes were produced previously through suppression of PPO gene expression, but the contribution of individual PPO gene isoform to the ox...

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Detalles Bibliográficos
Autores principales: Chi, Ming, Bhagwat, Basdeo, Lane, W David, Tang, Guiliang, Su, Yinquan, Sun, Runcang, Oomah, B Dave, Wiersma, Paul A, Xiang, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4007649/
https://www.ncbi.nlm.nih.gov/pubmed/24618103
http://dx.doi.org/10.1186/1471-2229-14-62

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4007649/
https://www.ncbi.nlm.nih.gov/pubmed/24618103
http://dx.doi.org/10.1186/1471-2229-14-62

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