Weaver, Connie Marie. 1974. Factors Influencing Enzymatic Browning of Ripening Bananas. Department of Foods and Nutrition, Oregon State University Master of Science Thesis.

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Localization


Reeve (1951) located compounds he referred to as tannins in pears in the sclerids, core parenchyma, the outside region of the fleshy tissue, and in scattered parenchyma cells in the itnervening area of fleshy tissue. In apples, the skin area, phloem and associated parenchyma cells, and many of the storage parenchyma cells showed a positive reaction for tannins. Phenolics were freqently found in vacuoles, although they do not necessarily originate there. Methods used in the localization and estimation of phenolics may disrupt cellsand allow these substrates to appear in the vacuolar sap. Reeve (1951) suggested that these phenolic compounds may be involved in the formation of the vacuoles in meristematic tissues of many plants.

Updated: Wednesday, June 20, 2007.

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