Postharvest Publications by Commodity

Cross Contamination of Escherichia coli O157:H7 Between Lettuce and Wash Water during Home-Scale Washing

• Consumer Issues
• Food Safety
• Lettuce

Factors affecting Cell Population Density during Enrichment and Subsequent Molecular Detection of Salmonella enterica and Escherichia coli O157:H7 on Lettuce Contaminated during Field Production

• Food Safety
• Lettuce

Evaluation of Different Approaches for Modeling Escherichia coli O157:H7 Survival on Field Lettuce

• Food Safety
• Lettuce

Season, Irrigation, Leaf Age, and Escherichia coli Inovulation Influence the Bacterial Diversity in the Lettuce Phyllosphere

• Food Safety
• Lettuce

The Lettuce/Leafy Greens Sector; Eye on Economics, Part 3 of a Three Part Series: Fundamental Forces Affecting Growers and Marketers

• Lettuce
• Marketing

Leaf Microbiota in an Agroecosystem: Spatiotemporal Variation in Bacterial Community Composition on Field-Grown Lettuce

• Food Safety
• Lettuce

Fate of Escherichia Coli O157:H7 in Field-Inoculated Lettuce

• Food Safety
• Lettuce

Fundamental Forces Affecting the U.S. Fresh Berry and Lettuce/Leafy Green Subsectors

• Blueberry
• Boysenberry
• Bushberries
• Lettuce
• Marketing
• Strawberry

Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing

• Fresh-cut Vegetables
• Lettuce

Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Lettuce
• Melons

Potential of Escherichia coli O157:H7 to Grow on Field-Cored Lettuce as Impacted by Postharvest Storage Time and Temperature

• Fresh-cut Vegetables
• Lettuce

Low Temperature Phosphine Fumigation for Postharvest Control of Western Flower Thrips (Thysanoptera: Thripidae) on Lettuce, Broccoli, Asparagus, and Strawberry

• Asparagus
• Broccoli
• Insect Control
• Lettuce
• Strawberry

Ultralow Oxygen Treatment for Postharvest Control of Western Flower Thrips, Frankliniella occidentalis (Thysanoptera: Thripidae), on Iceberg Lettuce II. Effects of Pre-Treatment Storage on Lettuce Quality

Heating the Ends of Leaves Cut during Coring of Whole Heads of Lettuce Reduces Subsequent Phenolic Accumulation and Tissue Browning

• Lettuce

Ultralow Oxygen Treatment for Postharvest Control of Western Flower Thrips, Frankliniella occidentalis (Thysanoptera: Thripidae), on Iceberg Lettuce I. Effects of Temperature, Time, and Oxygen Level on Insect Mortality and Lettuce Quality

• Insect Control
• Lettuce

Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators

• Food Safety
• Fresh-cut Vegetables
• Lettuce

Food Safety Research Priorities for Lettuce & Leafy Greens - Conference Report

• Food Safety
• Lettuce

Aromatic- and Di-Carboxylates Inhibit Wound-Induced Phenolic Accumulation in Excised Lettuce (Lactuca sativa L.) Leaf Tissue

• Lettuce
• Wounding

Effectiveness of Two-sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' Lettuce

• Food Safety
• Fresh-cut Vegetables
• Lettuce

Ultralow Oxygen Treatment for Postharvest Control of Nasonovia ribisnigri (Homoptera: Aphididae) on Iceberg Lettuce

• Insect Control
• Lettuce

Delayed Modified Atmosphere Packaging of Fresh-Cut Romaine Lettuce: Effects on Quality Maintenance and Shelf-Life

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

Effect of Initial Oxygen Concentration and Film Oxygen Transmission Rate on the Quality of Fresh-Cut Romaine Lettuce

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

Effectiveness of Two-Sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' Lettuce

• Fresh-cut Vegetables
• Lettuce
• UV Irradiation

Heat Shock Treatments Delay the Increase in Wound-induced Phenylalanine Ammonia-lyase Activity by Altering its Expression, not its Induction in Romain lettuce (Lactuca sativa Tissue

• Lettuce
• Wounding

Wound-induced Phenolic Accumulation and Browning in Lettuce (Lactuca sativa L.) Leaf Tissue is Reduced by Exposure to n-Alcohols

• Fresh-cut Vegetables
• Lettuce

Involvement of Components of the Phospholipid-signaling Pathway in Wound-Induced Phenylpropanoid Metabolism in Lettuce (Lactuca sativa) Leaf Tissue

• Lettuce
• Wounding

Mono-carboxylic Acids and their Salts Inhibit Wound-induced Phenolic Accumulation in Excised Lettuce (Lactuca sativa) Leaf Tissue

• Lettuce
• Wounding

Isolation and Characterization of a Wound Inducible Phenylalanine Ammonia-lyase gene (LsPAL1) from Romaine Lettuce Leaves

• Lettuce
• Wounding

Effect of 1-methylcyclopropene on phenylpropanoid metabolism, the accumulation of phenolic compounds, and browning of whole and fresh-cut 'iceberg' lettuce

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

Lines of Lettuce Selected for Ethylene Insensitivity at the Seedling Stage Displayed Variable Responses to Ethylene or Wounding as Mature Heads

• Lettuce
• Wounding

Wound-induced Increases in Phenolic Content of Fresh-cut Lettuce is Reduced by a Short Immersion in Aqueous Hypertonic Solutions

• Fresh-cut Vegetables
• Lettuce
• Wounding

Wound-induced PAL Activity is Suppressed by Heat-Shock Treatments that Induce the Synthesis of Heat-Shock Proteins

• Fresh-cut Vegetables
• Lettuce
• Wounding

Effect of Package Film on the Quality of Fresh-Cut Salad Savoy

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

Cross-Contamination of Lettuce(Lactuca Sativa L.) with Escherichia coli O157:H7 via Contaminated Ground Beef

• Food Safety
• Fresh-cut Vegetables
• Lettuce

Involvement of Putative Chemical Wound Signals in the Induction of Phenolic Metabolism in Wounded Lettuce

• Fresh-cut Vegetables
• Lettuce

Postharvest Changes in Broccoli and Lettuce during Storage in Argon, Helium, and Nitrogen Atmospheres Containing 2% Oxygen

• Broccoli
• Fresh-cut Vegetables
• Lettuce

Antioxidant Capacity of Lettuce Leaf Tissue Increases after Wounding

• Fresh-cut Vegetables
• Lettuce

Wound Induced Changes in Phenolic Metabolism and Tissue Browning are Altered by Heat Shock

• Fresh-cut Vegetables
• Lettuce

Heat-Shock and Fresh Cut Lettuce

• Fresh-cut Vegetables
• Lettuce

Phenylalanine Ammonia Lyase Inhibitors Control Browning of Cut Lettuce

• Fresh-cut Vegetables
• Lettuce

Phenylalanine Ammonia-lyase Inhibitors Do Not Prevent Russet Spotting Lesion Develoment in Lettuce Midribs

• Lettuce

Specialty Salad Greens: Postharvest Physiology and Shelf-Life

• Lettuce

Effect of Selected Browning Inhibitors on Phenolic Metabolism in Stem Tissue of Harvested Lettuce

• Lettuce

Wound-induced Phenylalanine Ammonia Lyase Activity: Factors Affecting its Induction and Correlation with the Quality of Minimally Processed Lettuces

• Fresh-cut Vegetables
• Lettuce

The Visual Quality of Minimally Processed Lettuces Stored in Air or Controlled Atmosphere with Emphasis on Romaine and Iceberg Types

• Lettuce
• Modified Atmospheres
• Quality Evaluation

Identification of a Phenylalanine Ammonia-lyase Inactivating Factor in Harvested Head Lettuce (Lactuca sativa)

• Lettuce

Carbon Dioxide Action on Metabolism of Organic and Amino Acide in Crisphead Lettuce

• Fresh-cut Vegetables
• Lettuce

Phenolic Metabolism and Ethanolic Fermentation of Intact and Cut Lettuce Exposed to CO₂-Enriched Atmospheres

• Fresh-cut Vegetables
• Lettuce

Differential Responses of Intact and Minimally Processed Lettuce to High Carbon Dioxide Atmospheres

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

Changes in Cytoplasmic and Vacuolar pH in Harvested Lettuce Tissue as Influenced by CO₂

• Lettuce
• Modified Atmospheres

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

• Lettuce
• Modified Atmospheres

Effects of CO₂ on Cinnamic Acid-4-Hydroxylase in Relation to Phenolic Metabolism in Lettuce Tissue

• Lettuce
• Modified Atmospheres

Vacuum Cooling Wrapped Lettuce

• Cooling
• Lettuce

Avoiding Ethylene Concentrations in Harvested Lettuce

• Ethylene and 1-MCP
• Lettuce

Anatomy of Lettuce Tissue Affected by Three Physiological Disorders

• Lettuce
• Physiological Disorders

Postharvest Requirements of Lettuce to Control Physiological Disorders

• Lettuce

Postharvest Handling of Lettuce

• Lettuce

The Effect of Composition of the Atmosphere and Duration of Exposure on Brown Stain of Lettuce

• Lettuce
• Modified Atmospheres

Systems for Scoring Quality of Harvested Lettuce

• Lettuce
• Quality Evaluation

Influence of Carbon Monoxide, Carbon Dioxide, and Oxygen Levels on Brown Stain, Respiration Rate, and Visual Quality of Lettuce

• Lettuce
• Modified Atmospheres

Lettuce Mosaic Virus: ...causes Internal Rib Necrosis, ...Stimulates Rusty Brown Discoloration, ...in Cultival Climax.

• Lettuce

Preliminary Studies Related to Insect Control in Harvested Lettuce

• Insect Control
• Lettuce

Influence of Postharvest Temperature on Brown Stain of Lettuce

• Lettuce
• Modified Atmospheres

Waterjet and blade cut romaine

• Fresh-cut Vegetables
• Lettuce

Vitamin C modified atmospheres lettuces

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres
• Nutritional Quality

Quality of waterjet- and blade-cut romaine salad

• Fresh-cut Vegetables
• Lettuce

The three responses of plant tissue to wounding

• Carrot
• Fresh-cut Vegetables
• Lettuce
• Wounding