Browning of fruit juices and nectars is a common challenge in the food industry. Polyphenol oxidase (PPO), an enzyme responsible for the oxidation of a wide range of polyphenols in plants, is believed to play a major role in this browning effect.In this study, four recombinant PPOs were analyzed for their substrate specificity. Additionally, gene expression levels of these PPOs were assessed in 10 cultivars of Fragaria × ananassa across five ripening stages.To investigate potential browning inhibitors, strawberry nectar was prepared with different additives:•    Phloretin at concentrations of 30 and 60 µmol/L•    Aubergine powder at a 1:1 w/v ratio•    Clear apple juice as a substitute for water in the nectar formulation

The dataset presented here includes raw data from the kinetic study (absorbance values).

RT-qPCR analysis raw data represent CT values.

Color measurements of the strawberry nectar represent change in color measured in a weekly fashion for 10 weeks. 

Funding

This project has received funding by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 956257. This research was also funded in part by the Austrian Science Fund (FWF) [I6939].