Wound-induced phenolic accumulation and browning in lettuce (Lactuca sativa L.) leaf tissue is reduced by exposure to n-alcohols

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Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress (2008, background): “Wound-induced sig- naling is initiated at the site of injury, and then migrates into adjacent, non-wounded, tissue where it can affect such metabolic activities as phenolic production in fresh-cut lettuce (Lactuca sativa L.; Choi et al., 2005).”
An Alternative Use of Horticultural Crops: Stressed Plants as Biofactories of Bioactive Phenolic Compounds (2012, methodology): “[38] exposed wounded-lettuce tissue to vapors (20 mol/g FW) or aqueous solutions (100 mM) of n-alcohols.”