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L'application de chocs thermiques avant ou après blessure permet de réduire le brunissement des feuilles de laitue.

Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue.

Auteurs : LOAIZA-VELARDE J. G., SALTVEIT M. E.

Type d'article : Article

Résumé

Wounds and injuries incurred during preparation of fresh-cut lettuce stimulate phenolic metabolism, which leads to tissue browning. Phenylalanine ammonia-lyase (PAL) is the first committed enzyme in the phenylpropanoid pathway and regulates its overall activity. Maximum activity of wound-induced PAL occurred sooner as the storage temperature increased from 0 to 25 °C, but the maximums were lower. A heat shock at 50 °C for 90 seconds protected fresh-cut lettuce tissue against browning, helped retain greenness, and decreased subsequent production of phenolics when applied either before or after wounding.

Détails

  • Titre original : Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue.
  • Identifiant de la fiche : 2003-1431
  • Langues : Anglais
  • Source : J. am. Soc. hortic. Sci. - vol. 126 - n. 2
  • Date d'édition : 2001

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