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Changes in phenolic content and polyphenol oxidase activity in developing peach (Prunus persica Batsch) fruits

Changes in phenolic content and polyphenol oxidase activity in developing peach (Prunus persica Batsch) fruits

Plant Physiology and Biochemistry, India 14(2): 131-135

The phenolic content and polyphenol oxidase activity increased during the initial period of fruit growth when cell division and cell enlargment were in progress. The phenolic content decreased and polyphenol oxidase activity continued to increase until the fruit attained full size. The polyphenol oxidase activity decreased during fruit ripening. During the initial period of growth phenolic compounds prevented the oxidation of the phytohormones required for cell division and cell enlargement.

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