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Factors 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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