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The soursop (Annona muricata L.) is a climacteric fruit that may undergo enzymatic browning during ripening, mainly by the activity of polyphenol oxidase (PPO). Soursop PPO was purified 160‐fold by hydrophobic interaction and ion‐exchange chromatography. The native structure has a molecular weight of 112 kDa corresponding to a dimeric structure. The protein has an optimum pH and temperature of 6...
Easier susceptibility of plants toward vulnerable pathogens due to lack of an immune system necessitated evolution of different kind of responses priming the release of pathogenesis‐related (PR) defense proteins. With reference to attack of fungal pathogens, the lytic enzyme known as chitinase (EC 3.2.1.14) could easily degrade the fungal cell wall chitin and played a crucial role in defending plants...
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