Influence of Postharvest Temperature on Brown Stain of Lettuce1,2

1985

Self Cite

An atmosphere of air + 15% CO2 caused CO2 injury in lettuce (Lactuca sativa L.) in about 10 days at 0°C. However, subsequent removal of CO2 was necessary for the brown stain symptoms to develop. Under CO2 treatment, phenylalanine ammonia lyase (PAL) was induced and its activity correlated well with the development of the injury. Nevertheless, PAL activity did not seem responsible for the differences in susceptibility to CO2 injury among the 3 lettuce cultivars included in this study. Prevention of the development of brown stain symptoms by CO2 probably was due to its inhibition of phenolics production and the inhibition of polyphenol oxidase activity.

mentioning

confidence: 99%

Effects of CO2 on Total Phenolics, Phenylalanine Ammonia Lyase, and Polyphenol Oxidase in Lettuce Tissue

Siriphanich

1985

Self Cite

“…At periodic intervals (2,4,6,8,12,16, 20, and 24 weeks) fruit were removed from storage, warmed to 20°C and evaluated within 2 hr. Twenty-five fruit were evaluated for flesh firmness, visual quality, titratable acidity (TA), and soluble solids content (SSC).…”

Section: Methodsmentioning

confidence: 99%

“…Present address: Batchelor Hall Extension, Univ. of California, Riverside, CA 92521. related to interactions between storage temperature and atmospheric composition for apples (6,9,10,12,14), potato (13), and lettuce (4).…”

mentioning

confidence: 99%

Ethylene and Temperature Effects on Softening and White Core Inclusions of Kiwifruit Stored in Air or Controlled Atmospheres

Arpaia

Mitchell

et al. 1986

The effects of C2H4 concentration, duration and timing of exposure to C2H4, and temperature on storage performance of kiwifruit (Actinidia chinensis Planch. ‘Hayward’) kept in air or a controlled atmosphere (CA) of 2% O2 + 5% CO2 were investigated. The presence of 0.05, 0.1, 0.5, 1.0, or 5.0 μl·liter−1 C2H4 in CA accelerated softening and induced white core inclusions (WCI) which increased with storage time and C2H4 concentration. There was no difference between a 2-week or a 4-week exposure to 0.5 μl·liter−1 C2H4 at the beginning of CA storage in the extent of softening or WCI incidence and severity, but prolonged exposures accelerated deterioration. The softening rate of kiwifruit kept in air or CA increased with temperature. The incidence and severity of WCI were much greater in fruit kept in CA + 0.5 μl·liter−1 C2H4 at 0° or 2.5°C than in fruit stored at 5° or 10°.

“…In all tests the lettuce was vacuum cooled to about 2° to 4°C in the Salinas area before transportation to Davis under conditions protecting it from temp increases of more than 2° to 5°C. The samples (8 or 10 heads per treatment) were prepared and placed under differential treatments on the day of harvest, as previously described (1,2). Following the desired holding period at 0° or 2.5°C under CA treatment, the lettuce was held for 4 days in air at 10°C to simulate marketing conditions and permit development of symptoms (1,11).…”

Section: Methodsmentioning

confidence: 99%

“…The samples (8 or 10 heads per treatment) were prepared and placed under differential treatments on the day of harvest, as previously described (1,2). Following the desired holding period at 0° or 2.5°C under CA treatment, the lettuce was held for 4 days in air at 10°C to simulate marketing conditions and permit development of symptoms (1,11). The heads were then evaluated externally and internally for brown stain and the results were expressed as an average index that includes the estimated size, number and degree of discoloration of lesions (2).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Composition of the Atmosphere and Duration of Exposure on Brown Stain of Lettuce1,2

Brecht

Morris

1973

Self Cite

The severity of brown stain on crisphead lettuce (Lactuca sativa L., cvs. Calmar and Great Lakes 118) held at 0° or 2.5°C for 10 days increased with increasing CO2 (1 to 5%) and decreasing O2 (21 to 1%) levels. Very slight or no brown stain developed on lettuce subjected to 0, 1, or 2% CO2 in combination with 10 or 21% O2 for 10 days or on that held in 2.5 or 5% CO2 + 2% O2 for 4 days at 2.5°C. In 2.5 or 5% CO2 + 2% O2, brown stain intensified with duration of exposure (2 to 30 days) at 0° or 2.5°C.