TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI, vol.40, no.1, pp.44-50, 2015 (Journal Indexed in SCI)
Article / Article
Title of Journal :
TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
Browning, eggplant, polyphenol oxidase, ripening, Solanum melongena, PARTIAL-PURIFICATION, DIPHENOLASES, QUALITY, APPLE
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.