Identification of romaine lettuce (Lactuca sativa var. longifolia) Cultivars with reduced browning discoloration for fresh-cut processing-Reference-Cited by-同舟云学术

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Identification of romaine lettuce (Lactuca sativa var. longifolia) Cultivars with reduced browning discoloration for fresh-cut processing

Published:2019-10 Issue: Volume:156 Page:110931
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Teng Zi,Luo Yaguang,Bornhorst Ellen R.,Zhou Bin,Simko Ivan,Trouth Frances

Funder

U.S. Department of Agriculture

National Institute of Food and Agriculture

Agricultural Research Service

Oak Ridge Institute for Science and Education

U.S. Department of Energy

Oak Ridge Associated Universities

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference42 articles.

1. A study of variation in the tendency for postharvest discoloration in a lettuce (L actuca sativa) diversity set;Atkinson;Int. J. Food Sci. Technol.,2013

2. An intra-specific linkage map of lettuce (Lactuca sativa) and genetic analysis of postharvest discolouration traits;Atkinson;Theor. Appl. Genet.,2013

3. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage;Cantos;J. Agric. Food Chem.,2001

4. Wound-induced phenolic accumulation and browning in lettuce (Lactuca sativa L.) leaf tissue is reduced by exposure to n-alcohols;Choi;Postharvest Biol. Technol.,2005

5. Fresh‐cut lettuce in modified atmosphere packages stored at improper temperatures supports enterohemorrhagic E. coli isolates to survive gastric acid challenge;Chua;J. Food Sci.,2008

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