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Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in Carrots
Author(s) -
Beveridge T.,
Harrison J.E.
Publication year - 2001
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.1365-2621.2001.tb15197.x
Subject(s) - vanillin , ferulic acid , vanillic acid , chemistry , cell wall , cultivar , absorbance , food science , daucus carota , botany , chromatography , biochemistry , biology
Phenolics esterified to cell walls in carrots were found to consist primarily of p‐hydroxybenzoic acid with minor contributions from ferulic and vanillic acids and vanillin. These compounds could be indexed by standardized measurement of absorbance at 254 nm. As indexed, esterified cell wall phenolics varied widely between carrot cultivars and increased with carrot storage. These increases were not correlated with increased carrot toughness as determined by measurements in a shear compression cell. Carrot texture was unaffected by the levels of esterified cell wall phenolics present in the tissue.