Polyphenol oxidases (PPOs) catalyze the oxidization of polyphenols, which in turn causes the browning of the eggplant berry flesh after cutting. This has a negative impact on fruit quality for both in
Sequencing of the genome of F1 individual derived from wild-type (Pajares) x AaSPL15-CRISPR T1 that only inherited the induced mutation, but not the CRISPR transgene, to examine the mutations on off-t
