Abstract

Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood. Here, we utilized non-targeted LC-MS metabolomics to evaluate the effects of cutting and extended storage time on metabolite profiles of lettuce stored in MAP. Additionally, hyperspectral imaging was used to measure perceptual changes. Our findings reveal a bipartite response to wounding. In early storage, enzymatic browning was the main response to wounding, evidenced by accumulation of caffeic acid derivatives and flavonoids, substrates for polyphenol oxidases. As storage progressed, enzymatic browning was inhibited, and a shift towards lignification became apparent, evidenced by accumulation of monolignol derivatives. These findings offer new insights into the deterioration mechanism of fresh-cut lettuce occurring in MAP.

Original languageEnglish
Article number100959
JournalCurrent research in food science
Volume10
Number of pages14
ISSN2665-9271
DOIs
Publication statusPublished - Jan 2025
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Fresh-cut vegetables
  • Hyperspectral imaging
  • Phenylpropanoid pathway
  • Quality deterioration
  • Senescence
  • 416 Food Science

Cite this