Used in agricultural and food science research to detect and quantify polyphenol oxidase enzymes in plant samples. Helps assess enzymatic browning in fruits and vegetables, supporting studies on post-harvest quality, shelf life, and genetic modification. Widely applied in breeding programs and food processing to develop varieties with reduced browning. Also used in environmental studies to evaluate plant stress responses, as PPO activity correlates with defense mechanisms against pests and pathogens. Suitable for laboratory analysis in quality control and academic research.