Claim · model-written summary
Dopamine increased during the first four days then decreased.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
e0“Dopamine content increased within four days and then decreased (Table 2).”
t0“Banana”
Title
Enzymatic Browning of Banana During Low Temperature Storage
Yue Jiang 植物生理学报 1991
Other claims from this paper (13)
- Observation Absorbance of severely browned peel was twice that of green-yellow peel.
- Intervention effect Peel glutathione decreased faster at 7℃ than 24℃.
- Observation Peel ascorbic acid increased at 24℃.
- Observation Peel ascorbic acid decreased at 7℃.
- Association Rapid loss of ascorbic acid, glutathione and dopamine correlated with browning and OD increase.
- Intervention effect PPO, POD and CAT activities were higher after 24℃ storage than 7℃.
- Association POD activity rose with storage time at both temperatures.
- Observation PPO and CAT activities showed distinct patterns.
- Intervention effect Low temperature raised activity of free-form PPO and POD.
- Intervention effect n-propyl gallate delayed browning.
- Intervention effect H_2O_2 promoted browning.
- Mechanism Browning was related to oxidation and peroxidation of membranes and substrates.
- Mechanism PPO activity alone did not fully explain browning degree.