Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions.
Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic …

Polyphenol oxidase (PPO)‐catalyzed browning reactions are of significant importance in the
fruit and vegetable industry. These reactions proceeding in many foods of plant origin cause …

Catechol oxidases are ubiquitous plant enzymes containing a dinuclear copper center. In
the wound-response mechanism of the plant they catalyze the oxidation of a broad range of …

Tyrosinases from various organisms are compared with respect to enzymatic structure,
primary, secondary and tertiary structure, domain structure, Cu binding sites, maturation …

Tyrosinases are type‐3 copper proteins involved in the initial step of melanin synthesis.
These enzymes catalyse both the o‐hydroxylation of monophenols and the subsequent …

Abstract Analysis of a collection of 120,892 single-pass ESTs, derived from 26 different
tomato cDNA libraries and reduced to a set of 27,274 unique consensus sequences …

Polyphenol oxidase (PPO) activity in potato (Solanum tuberosum) plants was high in
stolons, tubers, roots, and flowers but low in leaves and stems. PPO activity per tuber …

Agaricus bisporus browning is a common and economically detrimental phenomenon, in
which melanogenic phenols are enzymically processed into quinones, which evolve …

Abstract Polyphenol oxidase (1, 2-benzenediol: oxygen oxidoreductase; EC 1.10. 3.1), also
known as tyrosinase, phenolase, catechol oxidase, monophenol oxidase, creso-lase, and …

Polyphenol oxidase (PPO) activity is highly related to the undesirable browning of wheat-
based end products, especially Asian noodles. Characterization of PPO genes and the …