Phenylalanine ammonia lyase inhibitors control browning of cut lettuce

@article{Peiser1998PhenylalanineAL,
  title={Phenylalanine ammonia lyase inhibitors control browning of cut lettuce},
  author={Galen D. Peiser and Gloria L{\'o}pez‐G{\'a}lvez and Marita I Cantwell and Mikal E. Saltveit},
  journal={Postharvest Biology and Technology},
  year={1998},
  volume={14},
  pages={171-177}
}
Inhibitors of the first enzyme in the phenylpropanoid pathway, phenylalanine ammonia lyase (PAL), were used to investigate the role of phenolic metabolism in browning of lettuce tissue. Excised 4 7-cm midrib segments were soaked fo r1ha t20°C in aqueous solutions of the PAL inhibitors, a-aminooxyacetic acid (AOA; 0.1‐10 mM), 2-aminoindan-2-phosphonic acid (AIP; 50‐100 mM), and a-aminooxi-b-phenylpropionic acid (AOPP; 200 mM). Browning of the cut ends and uncut surfaces was measured using a… Expand

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