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Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue.

Author(s) : LOAIZA-VELARDE J. G., SALTVEIT M. E.

Type of article: Article

Summary

Wounds and injuries incurred during preparation of fresh-cut lettuce stimulate phenolic metabolism, which leads to tissue browning. Phenylalanine ammonia-lyase (PAL) is the first committed enzyme in the phenylpropanoid pathway and regulates its overall activity. Maximum activity of wound-induced PAL occurred sooner as the storage temperature increased from 0 to 25 °C, but the maximums were lower. A heat shock at 50 °C for 90 seconds protected fresh-cut lettuce tissue against browning, helped retain greenness, and decreased subsequent production of phenolics when applied either before or after wounding.

Details

  • Original title: Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue.
  • Record ID : 2003-1431
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 126 - n. 2
  • Publication date: 2001

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