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Figure 5 | BMC Plant Biology

Figure 5

From: Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs

Figure 5

Browning 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.

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