Browning of potato tubers by gamma radiation. 2. The relationship between the browning and the changes of o-diphenol, ascorbic acid and activities of polyphenol oxidase and peroxidase in irradiated potato tubers (in Japanese)
The purpose of the experiment was to determine the changes of o- diphenol, ascorbic acid, and activities of polyphenol oxidase and peroxidase, accompanied with the browning by the low dose of gamma ray, in three parts of tuber tissue (cortex, vascular bundle, and pith), and to observe the relation between the browning and the changes of ihose compounds and enzyme activities. The odiphenol content increased in irradiated tabers and the increasing rate was greater in cortex and vascular bundle than in pith. The ascorbic acid content decreased with higher doses, and the decreasing rate was greater in cortex and vascular bundle than in pith. The activities of polyphenol oxidase and peroxidase also increased in irradiated tubers. The activity of polyphenol oxidase increased more in cortex than in vascular bundle and pith and the activity of peroxidase increased more in vascular bundle than in cortex and pith. ln the potato tubers in which irradiation was conducted immediately after harvest, the browning was induced within several days after irradiation. However, in the potato tubers in which irradiation was conducted about 3 months, the browning did not occur after irradiation. The former showed the increase of o-diphenol content and the activities of these enzymes, and the decrease of ascorbic acid content, the latter did not show the changes of o-diphenol and ascorbic acid and activities of the enzymes. (auth)
- Research Organization:
- Osaka Prefectural Univ., Sakai, Japan
- NSA Number:
- NSA-29-021137
- OSTI ID:
- 4328434
- Journal Information:
- Nippon Shokuhin Kogyo Gakkaishi, v. 19, no. 11, pp. 508-513, Other Information: Orig. Receipt Date: 30-JUN-74; Bib. Info. Source: JA (JA)
- Country of Publication:
- Japan
- Language:
- Japanese
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N48320 -Life Sciences-Radiation Effects on Microorganisms-Food Preservation
N47321 -Isotope & Radiation Source Technology-Radiation Sources-Industrial Uses-Food Processing
*ASCORBIC ACID- CHEMICAL RADIATION EFFECTS
*OXIDASES- CHEMICAL RADIATION EFFECTS
*PEROXIDASES- CHEMICAL RADIATION EFFECTS
*POLYPHENOLS- CHEMICAL RADIATION EFFECTS
*POTATOES- RADIOPRESERVATION
BIOLOGICAL RADIATION EFFECTS
CATALYSIS
GAMMA RADIATION
METABOLISM
PLANT TISSUES
RADIOSTERILIZATION