A combination treatment of slightly acidic electrolyzed water (SAEW) and nisin to alleviate browning development of fresh-cut lettuce
文献类型： 外文期刊
作者： Lin, Lijuan 1 ; Lin, Yiqin 1 ; Chen, Bingyan 1 ; Li, Xinwei 4 ; Zhu, Lewei 4 ; Huang, Zhiji 1 ; Liu, Yun 1 ; He, Zhigang 1 ; Lin, Xiaozi 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Food Sci & Technol, 247 Wushi Rd, Fuzhou 350002, Fujian, Peoples R China
2.Fujian Acad Agr Sci, Fujian Prov Key Lab Agr Prod Food Proc Technol, Fuzhou 350002, Fujian, Peoples R China
3.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
4.Fuzhou Youyu Food Technol Co Ltd, Fuzhou 350100, Fujian, Peoples R China
关键词： Slightly acidic electrolyzed water (SAEW); Nisin; Browning; Shelf-life; Fresh-cut lettuce
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）
ISSN： 0925-5214
年卷期： 2025 年 222 卷
页码：
收录情况： SCI
摘要： The study examined the impact of combining slightly acidic electrolyzed water (SAEW) with nisin on the browning of fresh-cut lettuce stored at 10 degrees 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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