Aromatic-and di-carboxylates inhibit wound-induced phenolic accumulation in excised lettuce (Lactuca sativa L.) leaf tissue

@inproceedings{Saltveit2007AromaticandDI,
  title={Aromatic-and di-carboxylates inhibit wound-induced phenolic accumulation in excised lettuce (Lactuca sativa L.) leaf tissue},
  author={Mikal E. Saltveit and Young-Jun Choi},
  year={2007}
}
Excision of de-bladed 5-mm mid-rib segments from Romaine lettuce leaf tissue induced a five-fold rise in phenolic concentration when held at 0 ◦C for 48 h. Immersion in aqueous solutions of various di-carboxylates and aromatic carboxylates for 1 h reduced this wound-induced increase. he decrease was linear for di-carboxylates with increasing length from 3 to 14 carbons, with the phenolic concentration becoming less than the ontrol for compounds with more than 6 carbons. Aromatic carboxylates… CONTINUE READING
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