Simultaneous CRISPR/Cas9 Editing of Three PPO Genes Reduces Fruit Flesh Browning in
CRISPR/Cas 9
eggplant
gene editing
knock-out
polyphenol oxydase
Journal
Frontiers in plant science
ISSN: 1664-462X
Titre abrégé: Front Plant Sci
Pays: Switzerland
ID NLM: 101568200
Informations de publication
Date de publication:
2020
2020
Historique:
received:
16
09
2020
accepted:
06
11
2020
entrez:
21
12
2020
pubmed:
22
12
2020
medline:
22
12
2020
Statut:
epublish
Résumé
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
Identifiants
pubmed: 33343607
doi: 10.3389/fpls.2020.607161
pmc: PMC7744776
doi:
Types de publication
Journal Article
Langues
eng
Pagination
607161Informations de copyright
Copyright © 2020 Maioli, Gianoglio, Moglia, Acquadro, Valentino, Milani, Prohens, Orzaez, Granell, Lanteri and Comino.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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