Aril browning threatens production, consumption, and exports of pomegranates, because affected fruit cannot be externally distinguished from healthy fruit. This study compared the mineral, biochemical composition, and related enzyme activities in affected brown arils with healthy ones in ‘Malase Saveh’ pomegranates. The results indicated that concentrations of Cu in the aril and K, Mg, and Mn i...

Phenylpropanoid biosynthesis in plants engenders a vast variety of aromatic metabolites critically important for their growth, development, and environmental adaptation. Some of these aromatic compounds have high economic value. Phenylalanine ammonia-lyase (PAL) is the first committed enzyme in the pathway; it diverts the central flux of carbon from primary metabolism to the synthesis of myriad...

The relationship between the amount of active phytochrome (Pfr) produced by 5-minute light pulses and the rate of subsequent enzyme accumulation (phenylalanine ammonia-lyase, EC 4.3.1.5) of mustard (Sinapis alba L.) cotyledons was investigated. The response rapidly adjusts to changes of the Pfr level produced by light pulses of different wavelengths. Regardless of total phytochrome levels in th...

Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. Here, the effect of heat shock treatment at 50 degrees C for 90 s on the quality of cut lettuce during cold storage was examined. The heat...