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Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce

L. Pereyra, S. I. Roura and C. E. del Valle

Lebensmittel-Wissenschaft und-Technologie, Volume 38, Issue 1, February 2005, Pages 67-72

2005

บทคัดย่อ

Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce

The effect of the intensity of damage o­n the phenylalanine ammonia lyase (PAL) activity, o­n browning of midrib tissue and o­n the overall visual quality (OVQ) ofminimally processedRomaine lettuce was studied. In highly wounded leaves two peaks of PAL activity were observed. In whole and in less-damaged leaves o­nly o­ne peak was detected. The rate of change in PAL activity during the first day of storage was found to be related to the intensity of damage. Browning in midrib tissue developed in the most highly damaged leaves after 4 days of storage. Dehydration and wilting reduced the OVQ of lettuce before the o­nset of browning and the occurrence of peaks in PAL activity.