Partager

Variations des taux de phénylalanine ammonia-lyase, de péroxydase, d'acide pyruvique et de composés phénoliques dans les bulbes d'oignons lors de l'entreposage à longue durée.

Phenylalanine ammonia-lyase, peroxidase, pyruvic acid and total phenolics variations in onion bulbs during long-term storage.

Auteurs : BENKEBLIA N.

Type d'article : Article

Résumé

Phenylalanine ammonia-lyase (PAL) and peroxidase (POD) enzyme activities, total phenolics and pyruvic acid (PA) (as pungency indicator) were measured in onion bulb tissues (cv Rouge Amposta) during storage at 20 °C. After 2 wk, PAL activity increased at 4 °C, but decreased at 20 °C, and after 4 wk, PAL activity at 20 °C was higher than activity observed at 4 °C. An inverse relationship was observed between phenolic content and the amount of sprouting development of bulbs. Pyruvic acid production appeared to be influenced by temperature, but in the last period of storage, the effect of temperature on PA production was less. The data demonstrate that PAL activity, which is linked to phenolic metabolism, and POD are highly involved in the sprouting of onion bulbs and these two enzymatic activities are much influenced by low temperature.

Détails

  • Titre original : Phenylalanine ammonia-lyase, peroxidase, pyruvic acid and total phenolics variations in onion bulbs during long-term storage.
  • Identifiant de la fiche : 2001-1435
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 33 - n. 2
  • Date d'édition : 2000

Liens


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

Indexation