A combination treatment of slightly acidic electrolyzed water (SAEW) and nisin to alleviate browning development of fresh-cut lettuce

IF 6.8 1区农林科学 Q1 AGRONOMY Postharvest Biology and Technology Pub Date : 2025-01-18 DOI:10.1016/j.postharvbio.2025.113402

Lijuan Lin , Yiqin Lin , Bingyan Chen , Xinwei Li , Lewei Zhu , Zhiji Huang , Yun Liu , Zhigang He , Xiaozi Lin

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Abstract

The study examined the impact of combining slightly acidic electrolyzed water (SAEW) with nisin on the browning of fresh-cut lettuce stored at 10 °C. Results indicated that the use of 50 mg L⁻¹ SAEW and 300 mg L⁻¹ nisin (S+N) notably outperformed other treatments in reducing browning. By day eight of storage, the browning index in the S+N group was 78.0 % lower compared to the control. Additionally, the S+N treatment significantly lowered the browning degree, a* and b* values, and the activity of enzymes such as SOD, PPO, POD, and PAL, while maintaining higher L* values and chlorophyll content. The combination also reduced total phenolic content and malonaldehyde (MDA) levels more effectively than the control. Overall, the SAEW and nisin combination proved to be effective in delaying browning, extending shelf life, and shows promise for practical application in fresh-cut lettuce preservation.

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微酸性电解水（SAEW）与乳酸链球菌素联合处理对鲜切生菜褐变发育的影响

本研究考察了微酸性电解水（SAEW）与乳酸链球菌素（nisin）结合对鲜切生菜在10℃下贮藏褐变的影响。结果表明，使用50 mg L−1 SAEW和300 mg L−1 nisin （S+N）在减少褐变方面明显优于其他处理。贮藏第8 d时，S+N组褐变指数较对照组降低78.0 %。此外，S+N处理显著降低了褐变程度、a*和b*值以及SOD、PPO、POD和PAL等酶的活性，同时保持了较高的L*值和叶绿素含量。该组合还比对照更有效地降低了总酚含量和丙二醛（MDA）水平。总的来说，SAEW和nisin组合被证明在延缓褐变，延长保质期方面是有效的，并且在新鲜切生菜的保存中显示出实际应用的希望。

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.