Bitter-tasting compounds identified as 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin (isocoumarin, also 6-methoxymellein) (CAR61550) and 5-hydroxy-7-methoxy-2-methylchromone (eugenin) (SAR74072) have been isolated from ethylene-treated carrot roots. Similar compounds have been isolated from parsnips (SHA88912). Isocoumarin has also been isolated from carrot root tissue inoculated with fungi. Isocoumarins were thought to act as phytoalexins and increase the resistance of carrots to nonpathogenic fungi such as Ceratocystis fimbriata. The accumulation of isocoumarin was shown to be reversible. Removal of ethylene resulted in a decrease in isocoumarin levels (CHA69235).
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