SharePhenylalanine ammonia lyase inhibitors control browning of cut lettuce.
Author(s) : PEISER G., LÓPEZ-GÁLVEZ G., CANTWELL M., SALTVEIT M. E.
Type of article: Article
Summary
Inhibitors of the first enzyme in the phenylpropanoid pathway, phenylalanine ammonia lyase (PAL), were used to investigate the role of phenolic metabolism in browning of lettuce tissue. The results confirm the view that for browning to occur in lettuce PAL activity is required to form phenolics that are subsequently oxidized and polymerized.
Details
- Original title: Phenylalanine ammonia lyase inhibitors control browning of cut lettuce.
- Record ID : 2000-0259
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 14 - n. 2
- Publication date: 1998/10
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Indexing
- Themes: Vegetables
- Keywords: Browning; Salad; Vegetable; Lettuce; Inhibition; Enzyme
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- Author(s) : HAMZA F., CASTAIGNE F., COUTURE R., MAKHLOUF J.
- Date : 1994
- Languages : French
- Source: Sci. Aliments - vol. 14 - n. 3
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- Author(s) : LOPEZ GALVEZ G., SALVEIT M., CANTWELL M.
- Date : 1996/11
- Languages : English
- Source: Postharvest Biol. Technol. - 223-233; 5 fig.; 3 tabl.; 19 ref.
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- Author(s) : KOSEKI S., FUJIWARA K., ITOH K.
- Date : 2002/02
- Languages : English
- Source: Journal of Food Protection - vol. 65 - n. 2
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Identification of a phenylalanine ammonia-lyase...
- Author(s) : RITENOUR M. A., SALTVEIT M. E.
- Date : 1996
- Languages : English
- Source: Acta Physiol. Plant. - vol. 97 - n. 2
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Prévention du brunissement enzymatique des frui...
- Author(s) : PHILIPPON J.
- Date : 1999/11
- Languages : French
- Source: Rev. gén. Froid - vol. 88 - n. 998
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