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Metabolism of amino acids in white cabbage leaves as a response to postharvest conditions.

Author(s) : WOJCIECHOWSKA R., LEJA M., MARECZEK A., et al.

Type of article: Article

Summary

Changes in total amino acids and free proline were determined in five strains of white cabbage during storage for 10 days at 20 °C and for 2 months at 5 °C. The content of total amino acids was significantly reduced after storage and free proline accumulated in cabbage heads. The considerable increase in proline level during short-term storage at room temperature was due to temperature rather than to water stress. Long-term storage in a cold chamber induced proline accumulation.

Details

  • Original title: Metabolism of amino acids in white cabbage leaves as a response to postharvest conditions.
  • Record ID : 2002-2997
  • Languages: English
  • Source: Sodinink. Darzinink. - vol. 19 - n. 3
  • Publication date: 2000

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