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

Journal of the American Society for Horticultural Science

Volumn 126, Issue 2, 2001, Pages 227-234

  Loaiza Velarde, J G ^a   Saltveit, M E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Heat treatment; Lactuca sativa; PAL; Phenolic metabolism; Phenylalanine ammonia lyase; Polyphenol oxidase; Wound responses

Indexed keywords

LACTUCA; LACTUCA SATIVA;

EID: 0035105636     PISSN: 00031062     EISSN: None     Source Type: Journal    
DOI: 10.21273/jashs.126.2.227     Document Type: Article

References (34)

1. Structural and catalytic properties of the four phenylalanine ammonia-lyase isoenzymes from parsley (Petroselinum crispum Nym.)
2. Manipulation of plant gene expression by antisense RNA
3. Physiology of lightly processed fruits and vegetables
4. Physiological attributes and storage life of minimally processed lettuce
5. Phenylalanine ammonia-lyase-inactivating system in sunflower leaves
6. Stress-induced phenylpropanoid metabolism
7. Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa)
8. The effects of sunflower L-phenylalanine ammonia-lyase inactivating factor on Rhodototula glutinis L-phenylalanine ammonia-lyase
9. Refrigerated, frozen and dehydrofrozen apples
10. Physicochemical changes and treatments for lightly processed fruits and vegetables
11. Anti-browning agents: Alternatives to the use of sulfites in foods
12. Effects of calcium and auxin on russet spotting and phenylalanine ammonia-lyase activity in iceberg lettuce
13. Plant hormone interaction and phenolic metabolism in the regulation of russet spotting in iceberg lettuce
14. Postharvest heat treatment and fruit quality
15. Heat treatments for improved postharvest quality of horticultural crops
16. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce
17. Prevention of enzymatic darkening in frozen sweet potatoes [Ipomoea batatas (L.) Lam.] by water blanching: Relationship among darkening, phenols, and polyphenol oxidase activity
18. The biochemistry and control of enzymatic browning
19. Polyphenol oxidases in plants
20. L-Phenylalanine ammonia-lyase and chalcone synthase in seedlings of Oenothera: Plasmotype dependent regulation and tissue specific distribution
21. The biosynthesis of phenolic compounds in wounded plant storage tissues
22. Identification of a phenylalanine ammonia-lyase inactivating factor in harvested iceberg lettuce (Lactuca sativa L)
23. Physical and physiological changes in minimally processed fruits and vegetables
24. Heat shock prevents tissue browning by redirecting stress induced protein synthesis
25. Browning of foods: Control by sulfites, antioxidants, and other means
26. Comparison of erythorbic and ascorbic acids as inhibitors of enzymatic browning in apple
27. Differential expression and properties of phenylalanine ammonia-lyase isoforms in tomato leaves
28. Flavor and color of fruits as affected by processing
29. Phenolic metabolism
30. Sulfating agents: Revocation of GILAS status for use on fruits and vegetables intended to be served or sold raw to consumers
31. Sulfiting agents: Revocation of GRAS status for use on "fresh" potatoes served or sold unpackaged or unlabeled to consumers
32. Polyphenol oxidase and peroxidase in fruits and vegetables
33. Physiological activies of partially processed fruits and vegetables
34. Sequential induction of phenylalanine ammonia-lyase and a lyase-inactivating system in potato tuber disks