DNA FOR INHIBITING BROWNING OF LETTUCE

摘要

PROBLEM TO BE SOLVED: To provide a lettuce which stably has a reduced enzymatic activity of polyphenol oxidase and which is less likely to be brown at the time of receiving damage and the like.SOLUTION: We revealed that the activity of the enzyme is significantly lowered by substituting the amino acid at position 127 from proline to other amino acid in the polyphenol oxidase of lettuce, and as a result, suppresses browning in the lettuce.SELECTED DRAWING: None