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

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Activity of enzymatic antioxidant defense systems in chilled and heat shocked cucumber seedling radicles (2001, background): “Chilling tolerance can be induced in cucumber seedlings by prior exposure to such abiotic shocks as chilling, ethanol, salts and heat shock (Jennings and Saltveit 1994, Mangrich and Saltveit 2000).”
Postharvest heat treatments: introduction and workshop summary. (2000, background): “Saltveit (US; Saltveit, 2000 in this issue) suggested that when a wounding response is required, the diversion of protein synthesis is such as to prevent increases in PAL and PPO enzyme protein levels and activity.”
Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress (2008, background): “Hot-water dips have been proposed as a treatment to reduce browning development in fresh-cut tissues because of their demonstrated effect on delaying the wound-induced production of PAL (Saltveit, 2000).”
Isolation and characterization of a wound inducible phenylalanine ammonia‐lyase gene (LsPAL1) from Romaine lettuce leaves (2004, background): “In fresh cut lettuce, browning is one of the most important factors reducing quality (Lopez-Galvez et al. 1996a, Saltveit 1997), and many different approaches have been developed to reduce wound-induced tissue browning (Tomás-Barberán et al. 1997b, Saltveit 2000).”