Literature I have reviewed is listed below or can be searched for using the links on the right hand side or from the online resources.
Brecht JK, Chau KV, Fonseca SC, Oliveira FAR, Silvae FM, Nunes MCN and Bender RJ. 2003. Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain. Postharvest Biology and Technology 27(2003): 87–101
Brouillard R, Figueiredo P, Elhabiri M and Dangles O. 1997. Molecular interactions of phenolic compounds in relation to the colour of fruit and vegetables. In: Phytochemistry of Fruit and Vegetables. Eds. Tomás-Barberán FA and Robins RJ. Clarendon Press, Oxford. Pp 29-49
Bouwens EC, Trivedi K, Vliet C and Winkel C. 1999. Method for enhancing colour in a tea-based foodstuff. US Patent 5879730
Cantos E, Espín JC and Tomás-Barberán FA. 2001. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. J Agric Food Chem 49: 322-330
Francis FA, Thomas C and O'beirne D. 1999. The microbiological safety of minimally processed vegetables. International Journal of Food Science & Technology 34(1): 1–22.
Hisaminato H, Murata M and Homma S. 2001. Relationship between enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis. Biosci. Biotechnol. Biochemical., 65 (5): 1016-1021
Joslin MA and Pointing JD. Enzyme-catalyzed oxidative browning of fruit products. Advances in Food Research 3: 1.
Ju ZG, Yan YB, Liou CL and Xin SJ. 1995. Relationships among phenylalanine ammonia-lyase activity, simple phenol concentrations and anthocyanin accumulation in apple. Sci Hort 61: 215-226
Kubo Y, Taira S, Islio S, Suglura A and Tomana T. 1988. Color development of 4 apple cultivars grown in the Southwest of Japan, with special reference to fruit bagging. Jpn Soc Hort Sci 57:191-199
Martinez MV and Whitaker JR. 1995. The biochemistry and control of enzymatic browning. Trends Food Sci. Technol., 6: 195-200
Padiglia A, Cruciani E, Pazzaglia G, Medda R and Floris G. 1995. Purification and characterization of opuntia peroxidase. Phytochemistry 38: 137–162
Peiser G, López-Gálvez G, Cantwell M and Saltveit ME. 1998. Phenylalanine ammonia lyase inhibitors control browning of cut lettuce. Postharvest Biology and Tecnology 14: 171-177
Ryder EJ. 1999. Lettuce, Endive and Chicory. Crop Production Science in Horticulture. CABI Publishing, Wallingford, Oxon UK.
Tomás-Barberán FA and Espín JC. 2001. Phenolic compounds and related enzymes as determinates of quality in fruits and vegetables. Journal of the Science of Food and Agriculture 81:853-876
Watts L. 1980. Flower & Vegetable Breeding. Grower Books, London . pp 109-110
Grube RC, Wintermantel WM, Hand P, Aburomia R, Pink DAC and Ryder EJ. 2005. Genetic analysis and mapping of resistance to lettuce dieback: a soilborne disease caused by tombusviruses. Theoretical and Applied Genetics 110(2): 259-268
Jeuken M, van Wijk R, Peleman J and Lindhout P. 2001. An integrated interspecific AFLP map of lettuce (Lactuca) based on two L. sativa x L. saligna F2 populations. Theor Appl Genet 103: 638-647
Kesseli RV, Paran I and Michelmore RW. 1994. Analysis of a detailed genetic linkage map of Lactuca sativa (lettuce) constructed form RFLP and RAPD markers. Genetics 136; 1435-1446
Michelmore RW, Kesseli RV and Ryder EJ. 1994. Genetic mapping in lettuce. In: DNA-Based Markers in Plants. Eds. Phillips RL and Vasil IK. Kluwer Academic Publishers. Pp 223-239
Waycott W, Fort SB, Ryder EJ and Michelmore RW. 1999. Mapping morphological genes relative to molecular markers in lettuce (Lactuca sativa L.). Heredity 82: 245-251
Blum P. 1997. Reflectance spectrophotometry and colorimetry. In: PP Handbook. Pp 7.1-7.2
Voss DH. 1992. Relating Colorimeter Measurement of plant color to the Royal Horticultural Society colour chart. HortScience 27(12): 1256-1260
Webb EC. 1992. Enzyme nomenclature. 1992 recommendations of the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology on the nomenclature and classification of enzymes prepared for NC-IUBMB. Academic Press, San Diego,
Defra. SID 4. Annual/interim project report for period 2004/2005. Defra project code: HH3723SX. Project title: Crop improvement of field vegetables. Contractor: Warwick HRI, Wellesbourne. Defra project manager: Dr R Leighton. Contractor’s project manager: Dr D Pink.
Defra. SID 4. Annual/interim project report for period 2005/2006. Defra project code: HH3723SX. Project title: Crop improvement of field vegetables. Contractor: Warwick HRI, Wellesbourne. Defra project manager: Dr R Leighton. Contractor’s project manager: Dr D Pink.
Defra. 2006. Basic Horticultural Statistics.
Wurr D. 2003. DEFRA/HortLINK Project ‘Improving the quality and shelf-life of cut salad products’, HLO142 (CSA 4969, HORT 232). Final internal report (confidential). Unpublished.