ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances
- 1 July 1964
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 39 (4) , 520-522
- https://doi.org/10.1104/pp.39.4.520
Abstract
ATP inhibits enzymic browning of potato slices via formation of a reducing compound. Inhibition of browning by ATP was not affected by addition of dehydroascorbic acid, oxidized glutathione, or ascorbic acid oxidase. Therefore, formation of ascorbic acid is unlikely. Comparisons are made of browning inhibition by ascorbic acid, several thiols, dihydroxy-fumaric acid, and several carbonyl compounds.This publication has 4 references indexed in Scilit:
- THE ROLE OF DEHYDRO-L-ASCORBIC ACID AS RESPIRATORY CARRIER IN PLANTSAnnals of the New York Academy of Sciences, 1961
- Inhibition of Enzymatic Browning of Chlorogenic Acid Solutions with Cysteine and GlutathioneScience, 1956
- Inhibition of enzymic color formation in potato by adenosine triphosphateBiochimica et Biophysica Acta, 1954
- Function of Ascorbic Acid in PlantsPublished by Elsevier ,1953