Heat shock reduces browning of fresh-cut celery petioles

Physiology of Lightly Processed Fruits and Vegetables

Jeffrey K. Brecht · HortScience · 1995 · 467 citations · Full text

Agriculture, Food Science, Nutritional Sciences +10

Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock

Mikal E. Saltveit · Postharvest Biology and Technology · 2000 · 339 citations

Agriculture, Biochemistry, Plant Sciences +16

Wound‐induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce

Dangyang Ke, Mikal E. Saltveit · Physiologia Plantarum · 1989 · 268 citations

Life Sciences, Plant Biology, Plant Sciences +16

Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce

H. R. Bolin, C.C. Huxsoll · Journal of Food Science · 1991 · 256 citations

Agriculture, Food Science, Horticultural Sciences +17

Edible Coatings for Lightly Processed Fruits and Vegetables

Elizabeth A. Baldwin, Myrna O. Nisperos‐Carriedo, Robert A. Baker · HortScience · 1995 · 221 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17