Partager

Effet d'inhibiteurs de brunissement sélectionnés sur le métabolisme phénolique dans les tissus des tiges de laitues après récolte.

Effect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce.

Auteurs : TOMAS-BARBERAN F. A., GIL M. I., CASTANER M., ARTÉS F., SALTVEIT M. E.

Type d'article : Article

Résumé

Stem tissue near the harvesting cut exhibited increased phenylalanine ammonia lyase activity (PAL) and accumulation of caffeic acid derivatives during storage of iceburg lettuces at 2.5 deg C for 1 week. Browning of stem discs excised from near the harvesting cut and stored at 5 deg C for 7 days was studied. Browning was reduced by washing stem discs with solutions of 0.3 mole calcium chloride, 1.0 micromole 2,4-D or 0.5 mole acetic acid. These browning inhibitors appeared to act in different ways. The mechanism of calcium action could be used to decrease polyphenol oxidase activity or to preserve membrane structure.

Détails

  • Titre original : Effect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce.
  • Identifiant de la fiche : 1999-0249
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 45 - n. 3
  • Date d'édition : 1997

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation