I am under the impression that the ppo enzym, and the entire cascade of reactions it actives, is part of the fruits immune system, protecting it against pathogens.
Will the lack of ppo in the fruit make it more susceptible to an infection by microrobes and thus affect its shelf life?
I have another question as well. Is this the first commercial product to hit the market that uses RNA interference to silence gene expression or are there similar products already available? if there is any prior products already on the market, did this affect the research in any way?
bogcom9 karma
I am under the impression that the ppo enzym, and the entire cascade of reactions it actives, is part of the fruits immune system, protecting it against pathogens. Will the lack of ppo in the fruit make it more susceptible to an infection by microrobes and thus affect its shelf life?
I have another question as well. Is this the first commercial product to hit the market that uses RNA interference to silence gene expression or are there similar products already available? if there is any prior products already on the market, did this affect the research in any way?
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