Polyphenol Oxidase-Catalyzed Browning of Young Shoot Extracts of Citrus Taxa1
Open Access
- 1 November 1974
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 99 (6) , 484-489
- https://doi.org/10.21273/jashs.99.6.484
Abstract
Based on the occurrence or absence of browning in young shoot extracts, Citrus taxa can be classified into 2 phenotypes: browning and nonbrowning. Browning results from the enzymatic oxidation of phenolic substrate present in the browning taxa. The enzyme responsible for browning is polyphenol oxidase (ortho-diphenol oxidase, EC 1.10.3.1). Nonbrowning taxa lack the substrate(s) and have little or no polyphenol oxidase activity. Browning appears to be a dominant trait. It should be useful as a genetic marker and a taxonomic criterion.Keywords
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