Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit.

ABSTRACT: Browning of olive (Olea europaea L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic browning in olive fruit, but the exact regulatory mechanism remains unclear. The main challenge is the lack of comprehensive information on OePPOs at the genome-wide level. In this study, 18 OePPO genes were identified. Subsequently, we performed a bioinformatic analysis on them. We also analyzed the expression patterns and determined the relationship among browning degree, PPO activity, and expression of OePPOs in the fruits of three olive varieties. Based on our analysis, we identified the four most conserved motifs. Oe

SUBMITTER: Liu Q 

PROVIDER: S-EPMC10525835 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature