ShareBiochemical changes involved in browning of gamma-irradiated cut witloof chicory.
Author(s) : HANOTEL L., FLEURIET A., BOISSEAU P.
Type of article: Article
Summary
The increasing browning phenomenon after irradiation with a dose of 3 kilograys and storage for five days at 10 deg C was investigated. The authors concluded first that irradiation-induced browning of cut chicory may be due to both an increase of phenolic metabolism and a reduction in antioxidant capacities, and second that increased membrane permeability may allow substrate-enzyme contact.
Details
- Original title: Biochemical changes involved in browning of gamma-irradiated cut witloof chicory.
- Record ID : 1995-3624
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 5 - n. 3
- Publication date: 1995/02
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Indexing
- Themes: Vegetables
- Keywords: Browning; Salad; Phenol; Vegetable; Enzyme; Cold storage; Chicory; Ionizing irradiation
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- Source: Soc. orticola ital., Giorn. sci., Ravello - 438-439; 3 fig.; 3 ref.
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