Combined treatment of ɛ-polylysine and UV-C inhibited aerobic bacteria growth, and maintained the color, texture, flavor of vacuum-packed fresh-cut lettuce slices

Abstract

In this study, combined epsilon-polylysine and ultraviolet-C (ε-PL+UV-C) treatments were used to maintain the texture and flavour of vacuum-packed fresh-cut lettuce slices during their shelf life. The results showed that vacuum packaging could effectively maintain the green surface of fresh-cut lettuce slices compared with conventional heat-sealing packaging. Aside from preventing the growth of aerobic bacteria, the ε-PL+UV-C treatment inhibited the surface discolouration of, and chlorophyll degradation within, the fresh-cut lettuce slices while also maintaining their quality and textural characteristics. Additionally, lettuce treated with ε-PL+UV-C had a better flavour than those treated with either ε-PL dipping or UV-C irradiation alone. These findings indicate that ε-PL+UV-C combined with vacuum packaging has practical application in the preservation of fresh-cut lettuce.