Abstract
The phenolic composition of whole heads and excised midrib sections of iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.) was followed at 5 and 10 °C during the first 3 days after wounding or during continuous exposure to 10 μL·L -1 ethylene in air. After 3 days of storage at 5 and 10 °C, only 5-caffeoylquinic acid (chlorogenic acid), 3,5-dicaffeoylquinic acid (isochlorogenic acid), caffeoyltartaric acid, and dicaffeoyltartaric acid were detected in wounded lettuce midribs. Of these four compounds, chlorogenic acid accumulated to the highest level in all three lettuce types. The content of caffeic acid derivatives increased 3- and 6-fold after 72 hours of storage at 5 and 10 °C, respectively. The synthesis of caffeoyltartaric acid was not induced by wounding in iceberg lettuce, while chlorogenic acid increased 5-fold at 5 °C and 10-fold at 10 °C. Similar relative phenolic compositions were detected in the three lettuce types studied, although at different concentrations. Changes observed in the content of individual phenolic compounds during the first 3 days of ethylene exposure seemed to follow the same pattern observed during wound induction of the synthesis of phenolic compounds. Chlorogenic acid increased 5-fold and isochlorogenic acid increased 10-fold, while the content of caffeoyltartaric derivatives were not significantly altered by ethylene treatment. Isochlorogenic acid, which was only present in low amounts in the control, was synthesized in the later steps of wound and ethylene induction. Similar kinetics for the induction of phenolic compounds were observed in the three lettuce types studied, suggesting that the mechanisms by which wounding induces phenylpropanoid synthesis are common for the different lettuce types.
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Claims 10
Claim · model-written summary
Chlorogenic acid accumulated to the highest level among the phenolic compounds in all three lettuce types.
- Taxon
- Lactuca sativa
Lactuca sativae0 - Compound
- chlorogenic acide1
- Outcome
- chlorogenic acide1
- Qualifier
- highest levele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e1“Of these four compounds, chlorogenic acid accumulated to the highest level in all three lettuce types”
Claim · model-written summary
Content of caffeic acid derivatives increased 3- and 6-fold after 72 hours of storage at 5 and 10 °C, respectively.
- Taxon
- Lactuca sativaLactuca sativae0
- Treatment
- storage at 5 and 10 °Ce2
- Outcome
- content of caffeic acid derivativese2
- Direction
- increasede2
- Value
- 3- and 6-folde2
- Qualifier
- respectivelye2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e2“The content of caffeic acid derivatives increased 3- and 6-fold after 72 hours of storage at 5 and 10 °C, respectively”
Claim · model-written summary
Wounding did not induce caffeoyltartaric acid synthesis in iceberg lettuce.
- Taxon
- Lactuca sativaLactuca sativae0
- Material
- iceberge3
- Treatment
- woundinge3
- Compound
- caffeoyltartaric acide3
- Outcome
- synthesis of caffeoyltartaric acide3
- Direction
- not inducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e3“The synthesis of caffeoyltartaric acid was not induced by wounding in iceberg lettuce”
Claim · model-written summary
Chlorogenic acid increased 5-fold in wounded lettuce held at 5 °C.
- Taxon
- Lactuca sativaLactuca sativae0
- Treatment
- at 5 °Ce3
- Compound
- chlorogenic acide3
- Outcome
- chlorogenic acide3
- Direction
- increasede3
- Value
- 5-folde3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e3“while chlorogenic acid increased 5-fold at 5 °C and 10-fold at 10 °C”
Claim · model-written summary
Chlorogenic acid increased 10-fold in wounded lettuce held at 10 °C.
- Taxon
- Lactuca sativaLactuca sativae0
- Treatment
- at 10 °Ce3
- Compound
- chlorogenic acide3
- Outcome
- chlorogenic acide3
- Direction
- increasede3
- Value
- 10-folde3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e3“while chlorogenic acid increased 5-fold at 5 °C and 10-fold at 10 °C”
Claim · model-written summary
Ethylene treatment increased isochlorogenic acid 10-fold.
- Taxon
- Lactuca sativaLactuca sativae0
- Treatment
- ethylene treatmente4
- Compound
- isochlorogenic acide4
- Outcome
- isochlorogenic acide4
- Direction
- increasede4
- Value
- 10-folde4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e4“Chlorogenic acid increased 5-fold and isochlorogenic acid increased 10-fold, while the content of caffeoyltartaric derivatives were not significantly altered by ethylene treatment”
Claim · model-written summary
Ethylene treatment increased chlorogenic acid 5-fold.
- Taxon
- Lactuca sativaLactuca sativae0
- Treatment
- ethylene treatmente4
- Compound
- chlorogenic acide4
- Outcome
- chlorogenic acide4
- Direction
- increasede4
- Value
- 5-folde4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e4“Chlorogenic acid increased 5-fold and isochlorogenic acid increased 10-fold, while the content of caffeoyltartaric derivatives were not significantly altered by ethylene treatment”
Claim · model-written summary
Ethylene treatment did not significantly alter caffeoyltartaric derivatives.
- Taxon
- Lactuca sativaLactuca sativae0
- Treatment
- ethylene treatmente4
- Outcome
- content of caffeoyltartaric derivativese4
- Direction
- not significantly alterede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e4“while the content of caffeoyltartaric derivatives were not significantly altered by ethylene treatment”
Claim · model-written summary
Isochlorogenic acid, present only in low amounts in the control, was synthesised in the later steps of wound and ethylene induction.
- Taxon
- Lactuca sativaLactuca sativae0
- Compound
- Isochlorogenic acide5
- Outcome
- synthesizede5
- Qualifier
- in the later steps of wound and ethylene inductione5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e5“Isochlorogenic acid, which was only present in low amounts in the control, was synthesized in the later steps of wound and ethylene induction”
Claim · model-written summary
Phenolic compound induction kinetics were similar in the three lettuce types.
- Taxon
- Lactuca sativaLactuca sativae0
- Material
- three lettuce typese6
- Outcome
- kinetics for the induction of phenolic compoundse6
- Qualifier
- Similare6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iceberg, butter leaf, and romaine lettuce ( Lactuca sativa L.)”
e6“Similar kinetics for the induction of phenolic compounds were observed in the three lettuce types studied”
The same questions in other papers
ethene · molecular: metabolites · Lactuca sativa (garden lettuce)Positive and negative results
2 in the opposite direction
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.