ShareFactors influencing ethylene-induced isocoumarin formation and increased respiration in carrots.
Author(s) : LAFUENTE M. T., LOPEZ GALVEZ G., CANTWELL M., YANG S. F.
Type of article: Article
Summary
Ethylene concentrations of 0.1-5 ppm and temperatures of 1-15 deg C accelerate respiration and favour the formation of isocoumarin, a compound responsible for a bitter taste. Factors such as physiological state, injuries and oxygen content affect the respiration rate and the accumulation of isocoumarine in carrots exposed to low ethylene concentration.
Details
- Original title: Factors influencing ethylene-induced isocoumarin formation and increased respiration in carrots.
- Record ID : 1997-2213
- Languages: English
- Source: J. am. Soc. hortic. Sci. - vol. 121 - n. 3
- Publication date: 1996
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Carrot; Respiration; Organoleptic property; Vegetable; Ethylene; Cold storage; Acceleration
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- Date : 1998/04/22
- Languages : English
- Source: Agri-food quality II: quality management of fruits and vegetables.
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Comparison storage of fine carrots.
- Author(s) : SCHONEVELD J. A.
- Date : 1994
- Languages : English
- Source: Acta Hortic. - n. 354
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Moisture transpiration from carrots and changes...
- Author(s) : WOODS J. L.
- Date : 1993/09/14
- Languages : English
- Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
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- Date : 1988/11
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 113 - n. 6
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- Author(s) : ELYATEM S. M., KADER A. A.
- Date : 1984
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