Naturally-Occurring and Ethylene-Induced Phenolic Compounds in the Carrot Root

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Abstract
Carrots accumulate phenols and often develop off-flavor and color after long periods of storage. To investigate probable causes for such physiological disorder, the effect of ethylene on various aspects of metabolism of carrot roots was studied. Ethylene, when applied at moderate level (100 ppm), caused an increase in total phenol content of the roots. It caused an increased accumulation of the phenols normally present in the tissue, especially isochlorogenic acid. Moreover, relatively longer exposure to a moderate level (100 ppm) and short exposure to high levels (2000 and 50,000 ppm) of ethylene induced formation of new compounds, viz, isocoumarin, eugenin, and two others yet unidentified. Studies with [1-14C]acetate, [2-14C]malonate and [3-14C]acetoacetate indicated that the newly synthesized compounds are probably synthesized via the acetate pathway. Ethylene stimulated the rate of O2 uptake and CO2 evolution by carrot slices, indicating probable relationship of glucose metabolism with de novo synthes...

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