Abstract
Browning of green broad bean appears only in the seed-coat, and not in cotyledon. This phenomenon coincides with the facts that phenolic compounds such as L-tyrosine and 3, 4- dihydroxyphenylalanine are localized in the seed-coat tissues. But little is known about the browning mechanism of the seed-coat at present.In this study, the presence of dopa-O-β-D-glucoside was confirmed in addition to those phenolic compounds mentioned above, and the distribution of this substance in tissues of green broad bean was examined by paper chromatography. A clear indication of the relationships between the mechanism of brown pigmentation and the biosynthesis of dopa-O-β-Dglucoside in vivo was also presented.
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