Enzymatic discoloration and metabolism of phenols evoked by ageing of celeriac slices
Maria Leja*, Jerzy Duliński**
**Department of Biochemistry
**Institute of Vegetables and Ornamental Plants
**Faculty of Horticulture, Agricultural University
**29 Listopada 54, 31-425 Kraków, Poland
Changes of enzymatic discoloration and phenolic compounds evoked by
cutting and ageing of celeriac slices were investigated. A significant
accumulation of phenols and increase in enzymatic browning was observed
during four days ageing of slices. A strong correlation between enzymatic
discoloration and phenols (especially chlorogenic acid) was found.
Leja M., Duliński J., 1990. Enzymatic discoloration and metabolism of phenols evoked by
ageing of celeriac slices. Folia Horticulturae II/2: 41-51.