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Effect of Wounding on Phenolic Enzymes in Six Minimally Processed Lettuce Cultivars upon Storage

AutorCantos Villar, Emma; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco
Palabras claveEnzymatic browning
Minimally processed lettuce
Phenylalanine ammonia-lyase
Polyphenol oxidase
Fecha de publicación2001
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 49(1): 322-330 (2001)
ResumenThe effect of wounding on polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL) was studied in six minimally processed lettuce (Lactuca sativa L.) cultivars upon storage for 7 days at 5 °C (Iceberg Mikonos (IM), I. Green Queen (IGQ), I. Asdrúbal (IA), Little Gem Sandra (LGS), Romaine Cazorla (RC), and R. Modelo (RM)). Wounding of lettuce tissue midribs (because of minimal processing) caused an exponential increase in PPO activity due to the activation process from latent to fully active PPO by following first order kinetics in the time range from 3.7 days (LGS) to 6.3 days (RC). However, total PPO activity (active plus latent) remained constant. Isoform pattern of PPO changed upon storage probably because of posttranslational processes. POD activity linearly increased with induction of new POD isoenzymes. PAL activity presented a typical bell-shaped induction pattern in four cultivars. Only IM and IGQ showed a second induction response which has not been previously described in the literature. IM was the cultivar most susceptible to browning and RC was the cultivar least susceptible. However, no clear correlation was observed between browning and any of the biochemical and physiological attributes investigated (PPO, PAL, and POD activities, total and individual phenols accumulation, and ascorbic acid content).
Descripción9 pages, 6 figures, 4 tables.-- Online version published Nov. 2000.
Versión del editorhttp://dx.doi.org/10.1021/jf000644q
ISSN1520-5118 (Online)
0021-8561 (Print)
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