Abstract: In order to investigate the effects of ε-polylysine and L-ascorbic acid treatments in preserving the quality of fresh-cut spinach, 16 treatment groups were designed with none, and ε-polylysine and/or L-ascorbic acid at different concentrations. Out of these, groups B (0.05 g/L ε-polysine), E (10 g/L L-ascorbic acid) and K (0.05 g/L ε-polylysine + 10 g/L L-ascorbic acid) were selected for their longer shelf life. The antimicrobial effects of the three treatments on the bacteria present on fresh-cut spinach were evaluated as well as their effects on the antioxidant enzyme activities and physicochemical quality of fresh-cut spinach. The results showed that antibacterial effects of the treatments were in the decreasing order of group K > group B > group E while their effects in regulating reactive oxygen metabolism were in the decreasing order of group K > group E > group B. In conclusion, the combined treatment had a synergistic effect and extended the shelf life of fresh-cut spinach up to 12 days, while 0.05 g/L ε-polylysine treatment prolonged the shelf life to 11 days through its antibacterial effect and 10 g/L L-ascorbic acid prolonged the shelf life to 10 days by improving active oxygen metabolism.

Key words: fresh-cut spinach, ε-polylysine, L-ascorbic acid, antibacterial effect, reactive oxygen metabolism