Work

Enzymatic Browning of Stored Parsnip Roots1

Year: 1972

Type: article

Abstract: We established that surface browning in parsnips is due to enzymatic oxidation of phenolic compounds by an active polyphenoloxidase system. Potential browning was highest in the tissue immediately below the surface. The total phenolic content was lowest on the root surface and highest in the vascular cylinder region, whereas chlorogenic acid generally was uniformly distributed throughout the entire root. Enzyme activity was highest in the surface tissue and almost absent in the vascular cylinder. No direct relationships were found between the degree of browning and the parameters studied.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.97.1.107

Authors: B. B. Chubey, D. Gordon Dorrell

Institutions: Agriculture and Agri-Food Canada, Morden Research and Development Centre

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500