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

• Published in: Plants (Basel) Vol. 14; no. 12; p. 1817
• Main Authors: Wang, Li, Shan, Jianwei, Liu, Jitao, An, Kang, Yang, Kun, Li, Chengchen, Li, Xiaobo, Xiong, Xingyao
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13.06.2025; MDPI
• Subjects: Apoptosis; Biosynthesis; Browning; Cell death; Cultivars; cut-wounding; Cutting; Enrichment; enzymatic browning; Enzymes; Enzymic browning; Free radicals; Gene sequencing; Genes; Genetic aspects; Genomes; Lipids; Metabolism; Metabolites; metabolome; Molecular modelling; Nutritive value; Oxidation; Phenolic compounds; Phenols; Physiological aspects; potato tubers; Potatoes; Ribonucleic acid; RNA; Scavenging; transcriptome; Transcriptomes; Tubers; China; cut-wounding; potato tubers; transcriptome; metabolome; enzymatic browning

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 enzymati...