Anaerobic exposure before or after wounding reduces the production of wound-induced phenolic compounds in fresh-cut lettuce
Sign Up to like & getrecommendations! Published in 2018 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2017.08.022
Abstract: Abstract Wounding lettuce ( Lactuca sativa L., Longifolia) leaves by excising 5-mm thick mid-rib segments increased phenylpropanoid metabolism with the synthesis and accumulation of wound-induced phenolic compounds (WIPC). Immersing freshly excised segments for 1 h in… read more here.
Keywords: wound induced; water; induced phenolic; anaerobic treatment ... See more keywords