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polyphenol oxidase genes in a new interspecific anchored linkage map of eggplant BMC Plant Biol. 14 350 Griesbach, R.J. 2005 Biochemistry and genetics of flower color Plant Breed. Rev. 25 89 114 Griesbach, R.J. Beck, R.M. 2005 Sequence analysis of the
the most tolerant species. Cold hardening or acclimation is a complex developmental process through a nonheritable modification of structures and functions as a response to cold, which minimizes cold injuries and improves the fitness of an individual
ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening J. Agr. Food Chem. 57 10331 10340 Owen, R.W. Giacosa, A. Hull, W.E. Haubner, R. Spiegelhalder, B
, D.I. 1949 Copper enzymes in isolated chloroplasts: Polyphenol oxidase in Beta vulgaris Plant Physiol. 24 1 15 Baroli, I. Price, G.D. Badger, M.R. Caemmerer, S.V. 2008 The contribution of photosynthesis to the red light response of stomatal
-Vigyazo, L. 1981 Polyphenol oxidase and peroxidase in fruits and vegetables Crit. Rev. Food Sci. Nutr. 15 49 127 Wang, C.Y. 1995 Effect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash Postharvest
presence of lipid bodies in the chloroplasts indicated increases in oxidative stress in the photosynthetic apparatus and leaf senescence ( Austin et al., 2006 ). The accumulation of phenols and an increase in polyphenol oxidase activity resulted in the
as polyphenol and chlorophyll degradation, aromatic substance formation, and changes in carbohydrate levels. These changes all directly affect the quality, flavor, color, and post-harvest shelf life of banana fruits ( Giovannoni, 2004 ). Therefore
. Gloria Lobo, M. Santos, M. 1997 Improvement of frozen banana ( Musa cavendishii , cv. Enana) colour by blanching: Relationship between browning, phenols and polyphenol oxidase and peroxidase activities Eur. Food Res. Technol. 204
). In cucumber plants, increased activities of peroxidase (POD) and polyphenoloxidase (PPO) enzymes, which are involved in the metabolism of polyphenols, have been suggested as a factor contributing to BR-induced disease resistance ( Khripach et al
, released when cells collapse. However, ‘Honeycrisp’ fruit contain similar amounts of phenolics ( Matthes and Schmitz-Eiberger, 2009 ; Zhang et al., 2010 ) and polyphenol oxidase activity ( Burke, 2010 ) compared with other apple cultivars, yet its flesh