Abstract: Five sensory attributes (including browning, water , flavor, texture and taste) of fresh-cut iceberg lettuce subjected to high pressure processing (HPP, 50－200 MPa and 1－20 min) were evaluated by a 5-person sensory panel, and comprehensive assessment of the data obtained was carried out using grey correlation degree analysis. The sensory attributes of fresh-cut iceberg lettuce were affected by HPP to different extents. Samples subjected to HPP at 50 MPa for 5 min showed the highest grey correlation degree between the observed and desired sensory quality and were found to have improved sensory quality and higher sweetness. The sensory quality of iceberg lettuce deteriorated with increasing pressure and with prolonged time; an unpleasant odor, high toughness and serious wateriness and browning were obtained when fresh-cut iceberg lettuce was subjected to HPP at 200 MPa for 20 min.

Key words: fresh-cut lettuce, high pressure processing, sensory quality, grey correlation