polyvinylpyrrolidone

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Food Biotechnology

(Abbreviation: PVP). An occasional constituent of plant tissue culture isolation media. PVP is of variable molecular weight and of general formula (C₆H₉NO)_n. Its antioxidant properties are used to prevent oxidative browning of excised plant tissues. Less frequently used as an osmoticum in culture media.

UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture