Effect of Ethylene on the Qualitative and Quantitative Composition of the Phenol Content of Carrot Roots

Abstract

Abstract Carrot ( Daucus carota L.) roots stored at 3 ± 1°C in an atmosphere containing 100 μ1/I of ethylene had their total phenol content increased markedly as compared to control samples kept in air. The increase was two‐fold: i. higher level of pre‐existing phenols, particularly isochlorogenic acid, ii. de novo synthesis of (at least) four compounds, two of which were identified as 3‐methyl‐6‐methoxy‐8‐hydroxy‐3,4‐dihydroisocoumarin, and 5‐hydroxy‐7‐methoxy‐2‐methylchromone, which are not normally present in carrot tissues.