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Association of Phenylalanine Ammonia Lyase, Catecholase, Peroxidase, and Total Phenolic Content with Brown-end Discoloration of Snap Bean Pods1


Brown-end discoloration (BED) of broken snap beans (Phaseolus vulgaris L.) occurs whenever pods are held for several hours before processing. Increases in phenylalanine ammonia lyase (PAL), catecholase, and peroxidase activities as well as total phenolic content coincided with the development of BED. The intensity of BED and catecholase activity declined with increasing incubation temperatures (40 to 70°C). Perosidase activity did not decline until after 60° and PAL activity was stable through 70°. We therefore believe that catecholase oxidation of phenolic substances are directly associated with BED of snap beans.