Comparative Transcriptome and Metabolome Profiling Revealed Molecular Cascade Events During the Enzymatic Browning of Potato Tubers After Cutting.

ABSTRACT: Enzymatic browning is a major issue in potato processing, causing a decline in both nutritional value and quality. Although there are numerous studies on the mechanism of enzymatic browning of potato tubers, few relevant reports are available on the changes at the transcriptome level during enzymatic browning as well as on the differences in the browning process of potato tubers with differing degrees of enzymatic browning potential. To gain insights into the molecular mechanism of enzymatic browning after cutting, this study presents the transcriptional characterization of temporal molecular events during enzymatic browning of browning-resistant (BR) and browning-susceptible (BS) potato tubers. RNA-sequencing (RNA-seq) analysis detected 19,377 and 13,741 differentially expressed genes (DE

SUBMITTER: Wang L 

PROVIDER: S-EPMC12196699 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature