Biochemical assessment of basil (Ocimum basilicum L.) cultivars for processing

被引：0
|
作者：
Di Venere, D [1 ]
Sergio, L [1 ]
Linsalata, V [1 ]
De Mastro, G [1 ]
机构：
[1] CNR, Ist Orticoltura Ind, I-70126 Bari, Italy
来源：
PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON MEDICINAL AND AROMATIC PLANTS POSSIBILITIES AND LIMITATIONS OF MEDICINAL AND AROMATIC PLANT PRODUCTION IN THE 21ST CENTURY | 2002年 / 576期
关键词：
phenoloic compounds; storage; varieties; processing; freezing;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Eight cultivars of basil were screened for phenolic compounds, polyphenoloxidase (PPO) and peroxidase (POD) activities. All cultivars showed the same phenolic pattern, but in some of them, different amounts of phenolic compounds were found. A reduction of phenolic content and of enzymatic activities was observed after two-month storage of the frozen product. The cv. 'Napoletano' (lettuce-leaf type) showed very low values of PPO and POD activities, which remain almost constant during the cold storage; therefore it is suggested for processing.
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收藏
页码：177 / 179
页数：3
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