Effect of Ethylene on the Qualitative and Quantitative Composition of the Phenol Content of Carrot Roots

Carrot (Daucus carota L.) roots stored at 3 ± 1°C in an atmosphere containing 100 μ1/I of ethylene had their total phenol content increased markedly as compared to control samples kept in air. The increase was two-fold: i. higher level of pre-existing phenols, particularly isochlorogenic acid, ii. de novo synthesis of (at least) four compounds, two of which were identified as 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin, and 5-hydroxy-7-methoxy-2-methylchromone, which are not normally present in carrot tissues.