Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce

Abstract

Fresh-cut lettuce is one of the most popular vegetables for healthy consumption. However, fresh-cut lettuce would spoil rapidly due to tissue damage. In order to improve the quality and extend the storage period of fresh-cut lettuce, this experiment investigated the effect of phytic acid (PA), vacuum packaging (VP), and combined treatment. The results showed that the PA + VP group inhibited the microbial growth and browning reaction of fresh-cut lettuce remarkably, and reduced the frangibility and the weight loss. The malondialdehyde (MDA), peroxidase (POD), and polyphenol oxidase (PPO) levels were decreased in PA + VP group. The combination of PA and VP can significantly inhibit the decline of total sugars, phenols, and vitamin C contents. Collectively, this study concluded that the combination of PA and VP was more effective in maintaining fresh-cut lettuce than alone treatment.