Comprehensive analysis of enzymatic browning in hazelnuts (Corylus avellana L.): influence of physical-biochemical, cultivar and agroclimatic parameters on nut development

Enzymatic browning (EB) is a physiological disorder that reduces the quality and commercial value of hazelnuts (Corylus avellana L.), associated with oxidative processes mediated by polyphenol oxidase (PPO) and peroxidase (POD), whose expression depends on the content of phenolic compounds, the phen...

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Bibliografski detalji

Glavni autori:	Gabriela Gavilán-CuiCui, Daniela Padilla-Contreras, Antonieta Ruiz, Felipe González, Filis Morina, Cristian Meriño-Gergichevich
Format:	Artigo
Jezik:	Inglês
Izdano:	Frontiers Media S.A. 2026-05-01
Serija:	Frontiers in Plant Science
Teme:	browning peroxidase polyphenol oxidase polyphenols total phenolic content
Online pristup:	https://www.frontiersin.org/articles/10.3389/fpls.2026.1816194/full
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