Folia Horticulturae

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Metabolic changes in certain biochemical compounds in short-term stored carrot root slices

Maria Leja, Anna Mareczek, Stanisław Rożek

Department of Plant Physiology
Faculty of Horticulture, Agricultural University
29 Listopada 54, 31-425 Kraków, Poland

Carrot root slices, stored for a short time both at high (20°C) and low (5°C) temperature reacted with a strong accumulation of total phenols, especially in the case of low temperature treatment. In slices obtained from freshly harvested roots the main phenolic compound synthesized during storage was chlorogenic acid. A significant accumulation of isocoumarin content within the peel was observed in stored slices. Synthesis of phenolic compounds was accompanied by an increase in polyphenoloxidase and peroxidase activity. These metabolic changes were propably induced by a considerable evolution of endogenous, wound-induced ethylene. Except for a decrease in soluble sugars in slices stored at 20°C, more distinct in the case of slices obtained from previously stored carrot roots than in those of freshly harvested ones. The latter were more sensitive to mechanical damage and storage conditions.

Leja M., Mareczek A., Rożek S., 1995. Metabolic changes in certain biochemical compounds in short-term stored carrot root slices. Folia Horticulturae 7/2: 69-82.