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  • Title: Lysozyme inhibits postharvest physiological deterioration of cassava.
    Author: Wu X, Xu J, Ma Q, Ahmed S, Lu X, Ling E, Zhang P.
    Journal: J Integr Plant Biol; 2022 Mar; 64(3):621-624. PubMed ID: 35195347.
    Abstract:
    After harvest, cassava (Manihot esculenta Crantz) storage roots undergo rapid postharvest physiological deterioration, producing blue-brown discoloration in the vasculature due to the production of polyphenolics (mainly quinones and coumarins) by enzymes such as polyphenol oxidase (PPO). Here, we report the application of hen egg-white lysozyme (HEWL), a natural PPO inhibitor, in transgenic cassava to repress the symptoms of postharvest physiological deterioration. The HEWL-expressing transgenic plants had lower levels of the two main cassava coumarins tested, scopoletin and scopolin, compared with wild type. HEWL-expressing cassava also showed increased tolerance of oxidative stress. Overall, the lysozyme-PPO system proved to be functional in plants for repressing PPO-mediated commercial product browning.
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