Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 164 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043320

Effect of cinnamaldehyde treatment on browning and reactive oxygen species metabolism in fresh-cut lettuce

  • XIONG Min ,
  • LIN Desheng ,
  • LIAO Lingyan ,
  • HE Meiying ,
  • LIU Yunfen ,
  • YIN Feilong ,
  • SHUAI Liang
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  • 1(School of Life Science, Nanchang Normal University, Nanchang 330032, China)
    2(School of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China)
    3(School of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou University, Wuzhou 543002, China)

Received date: 2025-05-21

  Revised date: 2025-07-30

  Online published: 2026-04-10

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Abstract

To explore the effect of cinnamaldehyde treatment on browning and active oxygen metabolism of fresh-cut lettuce, this study used fresh-cut lettuce as the raw material and treated it with 0.1, 0.5, and 1.0 g/L cinnamaldehyde under storage conditions of (5±1) ℃ and 85%-90% relative humidity to investigate its effect on browning of fresh-cut lettuce.Results showed that treatment with 1.0 g/L cinnamaldehyde significantly inhibited the increase in browning degree, delayed the accumulation of total phenols, flavonoids, and quinones, and increased the content of ascorbic acid and glutathione.In addition, cinnamaldehyde treatment could inhibit the activity of key enzymes involved in browning, such as polyphenol oxidase and peroxidase, while simultaneously increasing the activity of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase.This enhanced the ability to scavenge reactive oxygen species, thereby reducing oxidative damage and delaying the browning process.In summary, treatment with 1.0 g/L cinnamaldehyde could effectively maintain the storage quality of fresh-cut lettuce, and its mechanism of inhibiting browning by regulating reactive oxygen metabolism provides a new technical approach for the preservation of fresh-cut fruits and vegetables.

Key words： cinnamaldehyde; fresh-cut lettuce; browning; reactive oxygen species metabolism; antioxidant enzymes

Cite this article

XIONG Min , LIN Desheng , LIAO Lingyan , HE Meiying , LIU Yunfen , YIN Feilong , SHUAI Liang . Effect of cinnamaldehyde treatment on browning and reactive oxygen species metabolism in fresh-cut lettuce[J]. Food and Fermentation Industries, 2026 , 52(6) : 164 -172 . DOI: 10.13995/j.cnki.11-1802/ts.043320

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