TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI, vol.40, no.1, pp.44-50, 2015 (SCI-Expanded)
Article / Article
TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
Browning, eggplant, polyphenol oxidase, ripening, Solanum melongena, PARTIAL-PURIFICATION, DIPHENOLASES, QUALITY, APPLE
Karadeniz Technical University Affiliated:
Objective: A relatively new local type of eggplant, Solanum melongena L. 'Kadife' is widely consumed in Turkey because of its economic availability and good nutritional qualities. However, the high polyphenol content of eggplant renders it susceptible to unattractive oxidative browning catalyzed by polyphenol oxides (PPOs). Therefore, the main aim of this study was to characterize PPO in this eggplant cultivar at three stages of its development.