Antisense Expression of Polyphenol Oxidase Genes Inhibits Enzymatic Browning in Potato Tubers

Spoilage caused by post–harvest enzymatic browning is a problem of considerable importance to food growers, processors and retailers. Here we show that antisense inhibition of polyphenol oxidase (PPO) gene expression abolishes discoloration after bruising of potato tubers in individual transgenic lines grown under field conditions. Using appropriate… CONTINUE READING

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