Figure 5From: Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAsBrowning phenotypes. Potato tubers from each transgenic line and wild type were randomly selected, cut into approximately two equal sections and exposed to air/oxygen at room temperature (~25°C). Images were taken at 0, 24 and 48 hour post air exposure. Browning or blackening typically started from vascular ring region and advanced to the medullary tissue with the air-exposure time.Back to article page