Peach Palm - Genomics of Cultivated Palms - page 75

7.4 Polyphenol Oxidase, Carotenoids, and Antioxidants in
Bactris
Currently the palm is commercially valuable as heart of palm and for its starchy, oily
fruits. Peach palm has potential as an oil crop and is also rich in carotenes [1] . It is an
underutilized palm whose diversity is threatened. Polyphenol oxidase is the enzyme that
readily causes oxidation of the tissues, which in turn causes browning. Two partial cDNA
sequences were isolated [2] and sequenced from two species of Euterpe, Açaí and Juçara
(EoPPO1 426 bp, DQ123806). Semiquantitative RT-PCR expression assays showed that
Açaí and Juçara PPOs were strongly expressed in palmitos and weakly expressed in
leaves. Peach palm does not express the gene for the polyphenol oxidase enzyme (PPO;
EC 1.14.18.1), and this is possibly why the palmetto/heart of palm shows no browning [2] .
Variation in carotenoid type and composition and antioxidants among the six varieties [23]
also could serve as a tool ( Table 7.1 ) to identify cultivar and its nutritional importance.
Genomics and protemic applications have begun for this important Neotropical
palm. In the near future, genomic tools will play an important role in conservation
genetics, molecular breeding, QTL mapping, and product utilization and diversifica-
tion of peach palm.
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