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Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.

Author(s) : CANTOS E., ESPÍN J. C., TOMÁS-BARBERÁN F. A.

Type of article: Article

Summary

The effect of wounding on polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonialyase (PAL) was studied in six minimally processed lettuce (Lactuca sativa L.) cultivars upon storage for 7 days at 5 °C. The different steps of the tests are related, and no clear correlation was observed between browning and any of the biochemical and physiological attributes investigated (PPO, PAL, and POD activities, total and individual phenols accumulation, and ascorbic acid content).

Details

  • Original title: Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.
  • Record ID : 2002-3022
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 49 - n. 11
  • Publication date: 2001

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