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Les inhibiteurs de phénylalanine ammoniac-lyase contrôlent le brunissement des laitues coupées.

Phenylalanine ammonia lyase inhibitors control browning of cut lettuce.

Auteurs : PEISER G., LÓPEZ-GÁLVEZ G., CANTWELL M., SALTVEIT M. E.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Phenylalanine ammonia lyase inhibitors control browning of cut lettuce.
  • Identifiant de la fiche : 2000-0259
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 14 - n. 2
  • Date d'édition : 10/1998

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