Abstract
Abstract Carrot and parsnip roots showed a sigmoidal increase in surface browning, total phenolic compounds, chlorogenic acid, and polyphenoloxidase activity over 7 days of suberization. Parsnip roots changed more rapidly and ended with higher levels than carrot roots. Total phenolic content of parsnips increased with depth of tissue; the reverse was generally true in carrots. In contrast, potential browning and enzyme activity decreased with depth of tissue in both root crops. The vascular cylinder had no detectable enzyme activity and little browning. However, after suberization, all tissues, regardless of their original composition, showed considerable synthesis of all compounds investigated. This study indicated that any damage to the root which stimulates the suberization process also accelerates surface browning and adversely affects market quality.
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