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Detection of Phenylalanine Ammonia‐Lyase in the Skin of Blueberry and Cranberry Fruits
Author(s) -
SAPERS GERALD M.,
MATULAITIS REGINA M.,
BECK JEFFERY A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13994.x
Subject(s) - anthocyanin , titratable acid , phenylalanine ammonia lyase , phenylalanine , cultivar , chemistry , food science , horticulture , botany , ammonia , biology , biochemistry , amino acid
Phenylalanine ammonia‐lyase (PAL) was extracted from the skin of individual berries and assayed spectrophotometrically under conditions minimizing interference from co‐extracted constituents. Analyses for total anthocyanin (TAcy), soluble solids (SS), and titratable acidity (A) were performed on the same berries. In blueberry fruits, PAL activity was present at all maturity levels examined. Cultivar differences in anthocyanin accumulation were unrelated to PAL activity. PAL activity in cranberry fruit was unrelated to harvest date, cultivar differences in anthocyanin accumulation, or values of TAcy and SS/A in individual berries. Activity was retained in cranberries during 4 wk of refrigerated storage.