Reduced Enzymatic Browning in Potato Tubers by Specific Editing of a Polyphenol Oxidase Gene via Ribonucleoprotein Complexes Delivery of the CRISPR/Cas9 System

Polyphenol Oxidases (PPOs) catalyze the conversion of phenolic substrates to quinones, leading to the formation of dark-colored precipitates in fruits and vegetables. This process, known as enzymatic browning, is the cause of undesirable changes in organoleptic properties and the loss of nutritional...

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Detalles Bibliográficos
Autores principales: González, Matías Nicolás, Massa, Gabriela Alejandra, Andersson, Mariette, Turesson, Helle, Olsson, Niklas, Fält, Ann-Sofie, Storani, Leonardo, Décima Oneto, Cecilia Andrea, Hofvander, Per, Feingold, Sergio Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6962139/
https://www.ncbi.nlm.nih.gov/pubmed/31998338
http://dx.doi.org/10.3389/fpls.2019.01649

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