ShareEffect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce.
Author(s) : TOMAS-BARBERAN F. A., GIL M. I., CASTANER M., ARTÉS F., SALTVEIT M. E.
Type of article: Article
Summary
Stem tissue near the harvesting cut exhibited increased phenylalanine ammonia lyase activity (PAL) and accumulation of caffeic acid derivatives during storage of iceburg lettuces at 2.5 deg C for 1 week. Browning of stem discs excised from near the harvesting cut and stored at 5 deg C for 7 days was studied. Browning was reduced by washing stem discs with solutions of 0.3 mole calcium chloride, 1.0 micromole 2,4-D or 0.5 mole acetic acid. These browning inhibitors appeared to act in different ways. The mechanism of calcium action could be used to decrease polyphenol oxidase activity or to preserve membrane structure.
Details
- Original title: Effect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce.
- Record ID : 1999-0249
- Languages: English
- Source: J. agric. Food Chem. - vol. 45 - n. 3
- Publication date: 1997
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Indexing
- Themes: Vegetables
- Keywords: Browning; Treatment; Salad; Vegetable; Lettuce; Calcium chloride; Acetic acid
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