Abstract
Fruits developed under long day treatment had considerably higher phenol contents than in normal day treatment. Phenolic compounds diminished gradually as fruits developed and the decrease is correlated with the activities of monophenolase and O-diphenolase. Tissue browning occurred due to the high activity of O-diphenolase.
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Mehta, P.M., Bhavannarayana, K. Effect of light on the phenols and related enzymes in the development of fruit in brinjal. Proc. Indian Acad. Sci. 89, 139–142 (1980). https://doi.org/10.1007/BF03046159
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DOI: https://doi.org/10.1007/BF03046159