บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers.

Bachem, C. W. B.; Speckmann, G. J.; Linde, P. C. G. van der; Verheggen, F. T. M.; Hunt, M. D.; Steffens, J. C.; Zabeau, M.;

Bio/Technology Year: 1994 Vol: 12 Issue: 11 Pages: 1101-1105 Ref: 27 ref.

1994

บทคัดย่อ

Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers.

ABSTRACT :

 

Spoilage caused by postharvest enzymatic browning is a problem of considerable importance to food growers, processors and retailers. It is demonstrated that antisense inhibition of polyphenol oxidase [catechol oxidase] (PPO) gene expression abolishes discoloration after bruising of potato tubers in individual transgenic lines grown under field conditions. Using appropriate promoters to express antisense PPO RNA, melanin formation can be specifically inhibited in the potato tuber. This lack of bruising sensitivity in transgenic potatoes, and the absence of any apparent detrimental side effects, opens the possibility of preventing enzymatic browning in a wide variety of food crops without resorting to treatments such as heating or the application of antioxidants.