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Effect of Ethylene on the Qualitative and Quantitative Composition of the Phenol Content of Carrot Roots
Author(s) -
SARKAR SUBODH K.,
PHAN C. TON
Publication year - 1974
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1974.tb04994.x
Subject(s) - daucus carota , phenol , ethylene , phenols , chemistry , composition (language) , food science , botany , horticulture , organic chemistry , biology , catalysis , linguistics , philosophy
Carrot ( Daucus carota L.) roots stored at 3 ± 1°C in an atmosphere containing 100 μ1/I of ethylene had their total phenol content increased markedly as compared to control samples kept in air. The increase was two‐fold: i. higher level of pre‐existing phenols, particularly isochlorogenic acid, ii. de novo synthesis of (at least) four compounds, two of which were identified as 3‐methyl‐6‐methoxy‐8‐hydroxy‐3,4‐dihydroisocoumarin, and 5‐hydroxy‐7‐methoxy‐2‐methylchromone, which are not normally present in carrot tissues.