Increase of polyphenol oxidase and decrease of polyamines correlate with tissue browning in Virginia pine (Pinus virginiana Mill.)

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Polyamines reduce salt-induced oxidative damage by increasing the activities of antioxidant enzymes and decreasing lipid peroxidation in Virginia pine (2005, background): “High efficiency plant regeneration of Virginia pine provides opportunities to genetically transform this species via particle bombardment or Agrobacterium tumefaciens-mediated transformation ( Tang and Newton 2004 ) and to produce genetically modified trees with insect, disease, drought resistance, ”