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Methods To Improve the Yield and Quality of DNA from Dried and Processed Figs

Authors

  • G. Di Bernardo,

    1. Department of Experimental Medicine, Section of Biotechnologies and Molecular Biology, and CRISCEB, 2nd University of Naples, Via Costantinopoli 16, 80138 Naples, Italy
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  • U. Galderisi,

    Corresponding author
    1. Department of Experimental Medicine, Section of Biotechnologies and Molecular Biology, and CRISCEB, 2nd University of Naples, Via Costantinopoli 16, 80138 Naples, Italy
    • Department of Experimental Medicine, Section of Biotechnologies and Molecular Biology, and CRISCEB, 2nd University of Naples, Via Costantinopoli 16, 80138 Naples, Italy. Ph: ++390815667508. Fax: ++390815667547
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  • M. Cipollaro,

    1. Department of Experimental Medicine, Section of Biotechnologies and Molecular Biology, and CRISCEB, 2nd University of Naples, Via Costantinopoli 16, 80138 Naples, Italy
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  • A. Cascino

    1. Department of Experimental Medicine, Section of Biotechnologies and Molecular Biology, and CRISCEB, 2nd University of Naples, Via Costantinopoli 16, 80138 Naples, Italy
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Abstract

We describe here a molecular method that can be used to detect genome traits of a given horticultural item at each stage from the farm to the market. We developed a procedure to extract and amplify by PCR DNA obtained from complex matrixes, such as dried figs and fig jam. Few fragmented DNA molecules can be recovered from food products. However, we were able to increase the yield of PCR reactions by successfully applying an enzymatic repair protocol to retrieved DNA.

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