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<p>This study aimed to investigate the effect and underlying mechanism of ethanol treatment on the browning of fresh-cut asparagus lettuce. Asparagus lettuce samples were treated with 30% ethanol for 2&#xa0;min, packaged into polyethylene film bags, and stored at 4&#xa0;°C for 16 d. The findings indicated that soaking treatment with 30% ethanol and 0.2% cinnamaldehyde (positive control group) significantly mitigated the color difference increase during the storage of fresh-cut lettuce, in comparison to both the control (CK) group and the heating group. Ethanol treatment effectively inhibited the browning of asparagus lettuce by decreasing the respiration rate and discoloration and suppressing the increase in phenylalanine ammonia-lyase activity and phenol content compared to no treatment and treatments with heat shock or cinnamaldehyde. Moreover, ethanol treatment did not alter the flavor of lettuce; rather, it could prevent changes in flavor, preserve and enhance the quality of fresh-cut lettuce, and extend its shelf life. In addition, ethanol treatment inhibited the polyphenol biosynthesis of rutin, <i>p</i>-coumaric acid, cinnamic acid, and <i>p</i>-hydroxybenzoic acid by down-regulating enzymatic activities in phenol metabolism. These findings suggest that ethanol treatment is a promising method for inhibiting the browning process and controlling microbial growth, ultimately extending the shelf-life of fresh-cut asparagus lettuce.</p>

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Ethanol inhibits enzymatic Browning of fresh-cut asparagus lettuce by regulating polyphenol metabolism

  • 期刊论文

  • 发表日期：

    2025年8月12日

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  • Xianqiang Chen,
  • Jilin Zong,
  • Fei Li,
  • Hongli Liu,
  • Jie Li,
  • Muhammad Salman Farid,
  • Chunping Yu,
  • Shoulei Yan

摘要

This study aimed to investigate the effect and underlying mechanism of ethanol treatment on the browning of fresh-cut asparagus lettuce. Asparagus lettuce samples were treated with 30% ethanol for 2 min, packaged into polyethylene film bags, and stored at 4 °C for 16 d. The findings indicated that soaking treatment with 30% ethanol and 0.2% cinnamaldehyde (positive control group) significantly mitigated the color difference increase during the storage of fresh-cut lettuce, in comparison to both the control (CK) group and the heating group. Ethanol treatment effectively inhibited the browning of asparagus lettuce by decreasing the respiration rate and discoloration and suppressing the increase in phenylalanine ammonia-lyase activity and phenol content compared to no treatment and treatments with heat shock or cinnamaldehyde. Moreover, ethanol treatment did not alter the flavor of lettuce; rather, it could prevent changes in flavor, preserve and enhance the quality of fresh-cut lettuce, and extend its shelf life. In addition, ethanol treatment inhibited the polyphenol biosynthesis of rutin, p-coumaric acid, cinnamic acid, and p-hydroxybenzoic acid by down-regulating enzymatic activities in phenol metabolism. These findings suggest that ethanol treatment is a promising method for inhibiting the browning process and controlling microbial growth, ultimately extending the shelf-life of fresh-cut asparagus lettuce.