In tissue with initial low levels of preformed
phenolic compounds (e.g. celery, lettuce) browning
results from the induced synthesis and subsequent
accumulation of phenolic compounds. A heatshock
treatment that reduces browning in fresh
cut lettuce (e.g. 90 s at 45 8C) may work by
redirecting protein synthesis away from the production
of wound-induced enzymes of phenolic
metabolism, and toward the production of innocuous
heat shock proteins (hsps) (