Simultaneous CRISPR/Cas9 Editing of Three PPO Genes Reduces Fruit Flesh Browning in Solanum melongena L.

Polyphenol oxidases (PPOs) catalyze the oxidization of polyphenols, which in turn causes the browning of the eggplant berry flesh after cutting. This has a negative impact on fruit quality for both industrial transformation and fresh consumption. Ten PPO genes (named SmelPPO1-10) were identified in...

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Detalles Bibliográficos
Autores principales: Maioli, Alex, Gianoglio, Silvia, Moglia, Andrea, Acquadro, Alberto, Valentino, Danila, Milani, Anna Maria, Prohens, Jaime, Orzaez, Diego, Granell, Antonio, Lanteri, Sergio, Comino, Cinzia
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/PMC7744776/
https://www.ncbi.nlm.nih.gov/pubmed/33343607
http://dx.doi.org/10.3389/fpls.2020.607161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7744776/
https://www.ncbi.nlm.nih.gov/pubmed/33343607
http://dx.doi.org/10.3389/fpls.2020.607161

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