Table 1 Accessions used for studying the rate of deterioration in fresh-cut lettuce

Cultivar or plant introduction	Type of lettuce	Rate of deterioration^a	Used in analyses
Cultivar or plant introduction	Type of lettuce	Rate of deterioration^a	Linkage mapping	SNP-tGBS	Sequencing	F₂ families
Balady Banha	Stem	Slow			x	x
Bandit	Romaine	Very rapid		x	x
Bibb	Butterhead	Very rapid			x	x
Blonde Lente a Monter	Romaine	Very slow		x	x	x
Cobham Green	Butterhead	Rapid			x
Eruption	Latin	Intermediate			x	x
King Henry	Romaine	Slow		x	x	x
La Brillante	Batavia	Very rapid	x	x	x	x
Little Gem	Latin	Very rapid		x	x	x
Lobjoits	Romaine	Slow		x	x	x
Parade	Butterhead	Slow	x
Pavane	Latin	Very rapid	x		x	x
PI 491224	Romaine	Very rapid		x	x	x
Salinas	Iceberg	Very slow		x	x	x
Salinas 88	Iceberg	Very slow	x
Tinto	Butterhead	Very rapid			x
Two Star	Leaf	Slow			x	x
Valmaine	Romaine	Slow			x

^aAccessions with very slow, slow, and intermediate rates of deterioration are acceptable for fresh-cut processing, while those with rapid and very rapid rates of deterioration are unacceptable. Thus, all accessions with the acceptable rate of deterioration are called slow deteriorating (or having a slow rate of deterioration), while those with the unacceptable rate of deterioration are called rapidly deteriorating (or having a rapid rate of deterioration). The ratings were based on combined results from over 30 experiments performed during 10 years with more than 800 accessions.

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