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Objective: A relatively new cultivar 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.

turkish journal of biochemistry

Characterization of polyphenol oxidase during three ripening stages of an eggplant (Solanum melongena L.) fruit: a local type in northeast Anatolia / [Doğu Anadolu’da yerel bir tip patlıcan (Solanum melongena L.) meyvesinin polifenol oksidazının üç olgunlaşma safhası boyunca karakterizasyonu]