Abstract: The effects of different cutting styles on the quality and antioxidant activity of fresh-cut lettuce were investigated. The lettuce was cut into slices, quarter slices and shreds and then stored at 5 ℃ for 48 h. The results showed that cutting styles had no significant effect on total bacterial count, color values, chlorophyll or vitamin C contents. However, the freshcut processing significantly induced the activity of phenylalanine ammonia-lyase and enhanced total phenolic content and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity during the initial 24 h of storage, with the shreds having the highest total phenolic content and DPPH free radical scavenging activity. These results demonstrated that cutting styles did not have much effect on the quality, but significantly induced the synthesis of phenolic compounds, thereby improving the antioxidant activity of fresh-cut lettuce.

Key words: lettuce, cutting styles, quality, antioxidant activity