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Influence des chocs sur les enzymes phénoliques de six variétés de laitues de 4e gamme lors de leur entreposage.

Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.

Auteurs : CANTOS E., ESPÍN J. C., TOMÁS-BARBERÁN F. A.

Type d'article : Article

Résumé

The effect of wounding on polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonialyase (PAL) was studied in six minimally processed lettuce (Lactuca sativa L.) cultivars upon storage for 7 days at 5 °C. The different steps of the tests are related, and no clear correlation was observed between browning and any of the biochemical and physiological attributes investigated (PPO, PAL, and POD activities, total and individual phenols accumulation, and ascorbic acid content).

Détails

  • Titre original : Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.
  • Identifiant de la fiche : 2002-3022
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 49 - n. 11
  • Date d'édition : 2001

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