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One of the major causes of quality loss in minimally processed lettuce (Lactuca sativa L.) is the browning of the cut pieces. Phenylalanine ammonia lyase (PAL, EC 4.3.1.5) is a key enzyme in phenolic synthesis. PAL activity increased in lettuce midrib tissue with wounding and storage in the presence or absence of ethylene. PAL activity increased 2.5- and 3-fold at 5 and 15°C, respectively, by reducing...