I shall probably get down-marked on my response to this question Maheswor - and I apologise in advance for it.

I did not imagine for a moment that 'lettuce' would be a keyword on ResearchGate. It is great to know that it is though. I had lettuce in my beef burger earlier - but not sure that helps your cause. I personally cannot imagine too many academic papers on lettuce - but then I am probably misinformed. Is there a 'hard core' of lettuce researchers? If not - should there be? 

I can't personally see this thread going into the 100+ response mark - but I so want it to!!

Thanks for the question Maheswor 

Dear Dean,

Thank you for your response.

It was a surprise to me too when I started looking out specifically for the cell wall composition of lettuce leaves. I found a very limited information on this topic. For instance, there are a number of works where they have analyzed cell wall composition of other leafy vegetables and fruits.

I am interested in the possible bound residues of pesticides that are formed with cell wall components (and lettuce is my model vegetable plant). So, it really helps me if I know the components of lettuce cell wall before hand. This way, I know where I can possibly look for in the cell wall.

As a dicot I imagine the major components should be pectin (mainly homogalacturonan), hemicellulose (mainly xyloglucan), cellulose, and some wall structural proteins. Can't say for sure the ratio though. However it shouldn't be hard to isolate some walls and do mono-sugar composition analysis.

Graham et al (2003) Identifying traits to improve postharvest processability in baby leaf salad. Wagstaff et al, (2010) Modification of cell wall properties in lettuce improves shelf life. Zhang et al (2007) QTLs for shelf life in lettuce co-locate with those for leaf. These refs do not go into great molecular detail but may provide you with some useful background