SURFACE BROWNING OF CARROTS
- 1 July 1969
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Plant Science
- Vol. 49 (4) , 421-426
- https://doi.org/10.4141/cjps69-070
Abstract
It was established that oxidative browning was confined to the carrot root surface tissue. Phenolic content was determined in carrot tissue at various depths. The phenolic content was highest in tissue nearest the root surface, and phenol content at various depths paralleled the observed potential browning.Paper chromatographic separation of carrot tissue extracts showed complicated patterns of phenolics and blue-fluorescent compounds. Twelve compounds were separated, four of which discolored when treated with tyrosinase. The compound corresponding to chlorogenic acid was the primary oxidative browning substrate, and that corresponding to L-tyrosine was of secondary prominence.Keywords
This publication has 2 references indexed in Scilit:
- Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubersJournal of the Science of Food and Agriculture, 1963
- Darkening of Red Beets, Beta VulgarisJournal of Food Science, 1962