01684naa a2200253 a 450000100080000000500110000800800410001902000220006002200450008210000150012724501080014226000090025049000300025950002020028952006730049165000210116465000270118565300240121265300270123670000170126370000140128070000310129477301050132510607112020-01-29       2001    bl uuuu     u00u1 u    #d  a978-90-66058-44-6  a0567-7572 (print) 2406-6168 (electronic)1 aCHIESA, A.  aBrowning inhibition of harvested lettuce (Lactuca sativa L.). (Conference Paper)h[electronic resource]  c2001  a(Acta Horticulturae; 533)  aArticle history: Published 30 June 2001. In: Acta Horticulturae (ISHS) 533:  IV International Conference on Postharvest Science. Editors:  R. Ben-Arie, S. Philosoph-Hadas. Place: Jerusalem, Israel.  aABSTRACT. Browning of the lettuce stem butt is one of the main postharvest changes induced by wounding during harvest. The browning process of the harvested lettuce starts with yellowing, then becomes reddish brown, and finishes with an intense brown pigmentation (Tomás-Barberán et al., 1997). Castañer et al. (1996) reported promising results to prevent butt discoloration of iceberg lettuce with solutions of acetic acid (10 ml/L and 50 ml/L), and vinegar. The objective of this work was to evaluate alternative methods to prevent butt discoloration of butterhead and iceberg lettuce during postharvest handling. @International Society for Horticultural Science.  aLACTUCA SATIVA L  aTECNOLOGIA POSTCOSECHA  aBrowning inhibition  aPostharvest technology1 aCARBALLO, S.1 aCABOT, M.1 aFILIPPINI DE DELFINO, O.S.  tActa Horticulturae, 2001, Nro. 553, p. 317-319. Doi: https://doi.org/10.17660/ActaHortic.2001.553.78