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• W2039199806 abstract "1. The phenolic compounds accumulating in the tissue adjacent to the wound-barrier layer of several vegetables were qualitatively and quantitatively compared with those of the underlying tissue. 2. Ultraviolet spectral studies of ethanolic extracts showed a more or less characteristic curve for each vegetable studied. The spectral curves for sweet potato, Irish potato, carrot, and, to a small degree, parsnip showed peaks at 325 mμ corresponding to the maximum in the spectrum of chlorogenic acid. These peaks were several-fold higher in the curves from extracts of suberized as compared with interior tissue. The curves for beet, squash, and turnip showed no prominent peaks at 325 mμ and little change in this region after suberization. The spectral curves of filtrates from enzymatically oxidized preparations from sweet potato, Irish potato, and carrot showed lower peaks at 325 mμ than do the curves before oxidation. 3. Paper chromatographic studies of the polyphenolic fractions from the different vegetables showed complicated patterns of phenolics and blue-fluorescent constituents in sweet potato, Irish potato, carrot, beet, and parsnip that increased during suberization. Polyphenols were minor components in turnip and squash. Prominent bands corresponding to chlorogenic acid were present in the chromatograms from sweet potato, Irish potato, and carrot. The chromatograms from suberized and interior tissue showed qualitatively similar phenolic and fluorescent patterns. In those vegetables showing an increase during suberization, each of the phenolic bands, including hydroxycinnamic acids, flavonols, and coumarins, increased to some degree. 4. Histochemical tests showed o-diphenols present in sweet potato, Irish potato, carrot, and parsnip, but not in turnip or squash. Lignin was present in the suberized layer of all vegetables studied. Peroxidase was present in all vegetables studied. Phenolase was present in larger amounts in the tissue adjacent to the suberized layers of sweet potato, Irish potato, and carrot than in the interior tissue. Phenolase could not be detected with certainty in parsnip, turnip, or squash. 5. The total phenolic content, as determnied by the Folin-Denis reagent, was higher in the suberized tissue of each vegetable than in the interior tissue. The o-dihydroxyphenolic content, as determined by Hoepfner's nitrite reaction, was several-fold higher in the samples from suberized tissue than in those from interior tissue of sweet potato and Irish potato." @default.
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• W2039199806 date "1962-03-01" @default.
• W2039199806 modified "2023-09-27" @default.
• W2039199806 title "Phenolic Substances Associated with Wound-Barrier Formation in Vegetables" @default.
• W2039199806 doi "https://doi.org/10.1086/336152" @default.
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