인삼 적변유기에 대한 폴리페놀과 Polyphenol Oxidase의 잠재적 역할

• 영문명: Potential Role of Polyphenolics and Polyphenol Oxidase on the Induction of Browning in Ginseng Roots
• 발행기관: 한국작물학회
• 저자명: 임태교(Tae Kyo Lim) 박홍우(Hong Wu Park,) 황용수(Yong-Soo Hwang) 최재을(Jaeeul Choi)
• 간행물 정보: 『한국작물학회지』제52권 제3호, 289~295쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2007.09.30

영문 초록

This study was conducted to investigate the potential of polyphenols and polyphenol oxidase activity on the induction of rusty symptom development in ginseng root. When rusty inducing bacteria were inoculated on fresh ginseng root, the hue value of the inoculated root increased from 101.2 (white yellow) at 1 day after innoculation to 60.9 (brownish red) at 30 days after innoculation. Lysobacter gummosus, Pseudomonas veronii and Agrobacterium tumefaciens enhanced the accumulation of total phenolics. Along with the increase of total phenolics, total activity of polyphenol oxidase concomitantly increased but the specific activity of the enzyme was not.

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키워드

polyphenol polyphenol oxidase activity