<b>The effects of storage temperature on the quality and phenolic metabolism of whole and minimally processed kale leaves

<b>The effects of storage temperature on the quality and phenolic metabolism of whole and minimally processed kale leaves

We studied the effects of storage temperature on the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) in minimally processed kale (Brassica oleracea var. acephala) that was stored for 15 and 9 days at 5 ± 1ºC and 10 ± 1ºC, respectively. The main visual e...

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Bibliographic Details
Main Authors: Adriano do Nascimento Simões, Silvino Intra Moreira, Paulo Roberto Mosquim, Nilda de Fátima Ferreira Soares, Rolf Puschmann
Format: Article
Language:English
Published: Eduem (Editora da Universidade Estadual de Maringá) 2014-11-01
Series:Acta Scientiarum: Agronomy
Subjects:
Brassica oleracea cv. acephala
enzymatic browning
peroxidase
polyphenol oxidase
phenylalanine ammonia-lyase
Online Access:http://186.233.154.254/ojs/index.php/ActaSciAgron/article/view/18123

Internet

http://186.233.154.254/ojs/index.php/ActaSciAgron/article/view/18123

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