In order to improve the postharvest quality of fresh-cut lettuces, that were managed with ultrasonic (300 W, 45 ℃;US), ZnO nanoparticles (0.07 g/L;ZN), ultrasonic combined with ZnO nanoparticles (300 W, 46 ℃, 0.07 g/L;UZ) respectively, and refrigerated at 4 ℃ for 8 days.Results showed that the three treatments could effectively improve the preservation effects of fresh-cut lettuces.The nutrient contents and apparent color of the US treatment group were significantly higher than those of the control group, while the weight loss rate and hardness of the ZN treatment group were significantly higher than those of the control group.Compared with the single treatment group, UZ treatment could inhibit the increase of polyphenol oxidase (PPO) and peroxidase activities, improve the ascorbic acid content and antioxidant capacity, thus reducing the browning and water loss of fresh-cut lettuces, delaying the decrease of soluble solids, soluble sugar, titratable acid, and soluble protein contents, and controlling the hardness and sensory score at a higher level.On the 8th day of storage, compared with the US, ZN, and CK treatments, the browning index of the samples treated by UZ decreased by 21.91%, 31.12%, and 37.55%, and the respiratory intensity decreased by 17.66%, 20.49%, and 18.63%, compared with US, ZN, and CK, respectively.Correlation and principal component analysis results showed that the main indexes affecting the postharvest quality of fresh-cut lettuces were PPO, browning index, hardness, and ABTS cationic radical scavenging ability, and UZ treatment mainly inhibited the browning of fresh-cut lettuces by passivating activity of PPO.After storage for 8 days, the UZ treatment group had the highest comprehensive score, followed by the US and ZN treatment groups, indicating that the UZ treatment could improve the postharvest quality of fresh-cut lettuces more effectively, and was an effective method to extend shelf life of fresh-cut lettuces.
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