Abstract:Polyphenol oxidase (PPO) has a major effect on the time‐dependent darkening of noodle products. Development of varieties with low PPO activity is one method to eliminate this problem and respond to the demands of consumers. Among the common wheat (Triticum aestivum L.) Ppo genes, Ppo‐A1 has the highest effect on grain PPO activity and several Ppo‐A1 alleles with low or no activity have been reported, with the recently identified Ppo‐A1i allele being the most desirable allele. In this study, RT‐PCR analysis con… Show more
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