Biotechnol. Postharvest responses of hydroponically grown lettuce varieties to nitrogen application rate. Food Chem. Privacy Policy However, by nature, romaine lettuce is very perishable and susceptible to quality decay and enzymatic browning. Vojin Tadić, Jovan Tadić, Snežana Milošević, Aleksandar Cingel, Olivera Prodanović, Tatjana Ćosić, Zoran Vujčić. Each compound was determined by its mass chromatogram and respective mass spectrum isolated from a Total Ion Chromatogram (TIC) and quantified as the correspondent peak area. Chem. Any lettuce that is slimy, decayed, or smelly is also a no-go. Exposure to the ripening chemical ethylene (produced naturally by most fruits, but also used commercially as a ripening agent) can produce browning as well. Keep lettuce plants well-watered. Identification of chicoric acid as a hypoglycemic agent from Ocimum gratissimum leaf extract in a biomonitoring in vivo study. Structural and Sensory Characterization of Novel Sesquiterpene Lactones from Iceberg Lettuce. ‘Fuji’: IFDS (G), MFDS (H), and FFDS (I). Technol. Qian Liu, Fan Liu, Liling Zhang, Yajie Niu, Zhigang Liu, Xuebo Liu. Anti-inflammatory and antioxidant activity of polyphenolic extracts from 2000 Compositional characterization of some apple varieties Eur. 52 985 989, Fujita, S. & Tono, T. 1988 Purification and some properties of polyphenoloxidase in eggplant (Solanum melongena) J. Sci. ‘Mellow’, intermediary fruit developmental stage. Apples and pears are the most abundant producers of this gas; hence the reason for placing green produce in a paper sack with an apple to ripen. For ‘Fuji’, high positive correlations (P < 0.05) were found between ΔE and chlorogenic acid and epicatechin (R = 0.72 and R = 0.88, respectively). Symp. & Larrigaudière, C. 2005 Specific roles of enzymatic browning and lignification in apple disease resistance Postharvest Biol. Fruit Breed. Eucarpia Symp. Millicent G. Managa, Peter P. Tinyani, Grany M. Senyolo, Puffy Soundy, Yasmina Sultanbawa, Dharini Sivakumar. Preparation of antifogging and enhanced antimicrobial biopolymer coating and its applications in lettuce preservation. At commercial harvest time, ‘Elstar’ showed lower mean ΔE value than ‘Fuji’ and ‘Mellow’, although total phenolic content and PPO activity showed no significant differences among these three cultivars at the FFDS. Bioscience, Biotechnology, and Biochemistry. Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on color, taste, flavor, and nutritional value. As for eating lettuce with some brown areas, well, here's the good news. Murata et al. Gabriela E Viacava, Alejandra G Ponce, Rosario Goyeneche, Liliana Carrozzi, Alejandra Yommi, Sara I Roura. The other three cultivars showed significantly higher browning than ‘Aori27’ at harvest time, the color difference being easily perceptible. Whether store-bought or from your garden, lettuce (Lactuca sativa) with a brown tinge is a disappointing discovery. ‘Aori27’: IFDS (A), MFDS (B), and FFDS (C). Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs. Find more information about Crossref citation counts. A plastic serrated edge knife that is designed to slice lettuce without causing the edges of the lettuce to turn brown. Natural elicitors as preharvest treatments to improve postharvest quality of Butterhead lettuce. Comission Internationale de l'Eclairage 1976 Recommendations on uniform color spaces: Color-difference equations; Psychometric color terms. Although russet spotting may not be easy on the eyes, experts say the issue is strictly cosmetic. Next, see some of the tastiest superfoods that can help you live longer in the video below: What Are Those Brown Spots on Your Fresh Cauliflower? Carlos J. García, Rocío García-Villalba, María I. Gil, and Francisco A. Tomas-Barberan . But if all you’re seeing on your lettuce is a few brown spots or streaks, you can feel confident … Certain bacteria and fungi can also cause browning, but these rarely pose a health hazard. The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. All these reactions occur when chemicals in the fruit or vegetable called polyphenols react with enzymes known as polyphenoloxidases. Browning caused by bacterial rots is a problem of spacing and airflow. Browning usually results from oxidation caused by exposure to air when the leaves have been bruised or cut. Leaf lettuce, butterhead, and endive are more susceptible to tipburn than crisphead varieties. The enzymatic browning dynamics observed during fruit development in all cultivars is coherent with the results obtained by Coseteng and Lee (1987), Murata et al. Noumedem, D.E. Murata et al. Eucarpia Symp. Different agronomic and fertilization systems affect polyphenolic profile, antioxidant capacity and mineral composition of lettuce. Isolation of Phenolic Compounds from Iceberg Lettuce and Impact on Enzymatic Browning, Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle, Germany. Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste. For ‘Elstar’, a very high positive correlation was found between the epicatechin content and ΔE (R = 0.96), whereas procyanidin B2 did not show significant correlation to ΔE. (2005), which showed that the browning potential is influenced by FDS, decreasing according to the progress in fruit ripening. 1984 Function of polyphenol oxidase in higher plants Physiol. 2001 A transgenic apple callus showing reduced polyphenol oxidase activity and lower browning potential Biosci. In general, a decrease in the phenolic concentration was observed along fruit maturation in the present work.