Biochemical changes involved in browning of gamma-irradiated cut witloof chicory

The increasing browning phenomenon of cut witloof chicory (Cichorium intybus) irradiated with a dose of 3 kGy and stored five days at 10 °C was investigated in relation to total phenolic concentration, phenylalanine ammonia-lyase activity, total and reduced glutathione content, polyphenol oxidase and peroxidase activities. Phenylalanine ammonia-lyase activity underwent a strong activation with a maximum on the second day of storage, and total phenolic compounds tended to accumulate from the third day. Glutathione content was monitored as indicator of antioxidant capacities. Total glutathione decreased by 25% after irradiation and was restored on the third day of storage, while the 50% decrease of reduced glutathione was maintained along the five days. Conversely, a 30% inhibition of polyphenol oxidase and peroxidase activities occured after irradiation. We concluded first that irradiation-induced browning of cut chicory may be due to both an increase of phenolic metabolism and a reduction in antioxidant capacities, and second that increased membrane permeability may allow substrate-enzyme contact