PMID: 706811Aug 30, 1978

Studies on enzymic browning of potatoes (Solanum tuberosum). IV. Relationship between tyrosine turnover and rate of browning

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
G Matheis, H D Belitz

Abstract

Using analytical data from the literature the tyrosine turnover was calculated by a method published previously by us for 72 potato samples with different rates of browning. The samples included 9 varieties grown at three locations in 1969, which were analysed after harvest and after different times of storage at three temperatures. For 58 samples (81%) this calculation led to the same classification of the varieties as did visual observation of the rate of discolouration. It is concluded that enzymic browning of potatoes is correlated rather with tyrosine turnover, which depends on the concentrations of phenol oxidase, tyrosine, chlorogenic acid, and ascorbic acid, than with any single parameter.

Citations

Apr 25, 2007·Critical Reviews in Food Science and Nutrition·J B Adams, H M Brown
Jan 1, 1981·Critical Reviews in Food Science and Nutrition·L Vámos-Vigyázó

Related Concepts

Magnorbin
Chlorogenic acid
Food Preservation
Oxidase
Phenols
Tyrosine
Vegetables

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