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Effect of Cinnamic Acid on Reddening and Active Oxygen Metabolism of Fresh-cut Lettuce
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Shufei ZHANG1, 2, Min XIONG3, Zhongtian PAN2, Meiying HE2, Yunfen LIU2, Feilong YIN2, *, Liang SHUAI2, 3, *
Science and Technology of Food Industry | 2026, 47(11) : 387 - 397
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Science and Technology of Food Industry | 2026, 47(11): 387-397
• Storage and Preservation •
Effect of Cinnamic Acid on Reddening and Active Oxygen Metabolism of Fresh-cut Lettuce
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Shufei ZHANG1, 2, Min XIONG3, Zhongtian PAN2, Meiying HE2, Yunfen LIU2, Feilong YIN2, *, Liang SHUAI2, 3, *
Affiliations
  • 1College of Food Science, Dalian Polytechnic University, Dalian 116034, China
  • 2College of Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China
  • 3College of Chemistry and Food Science, Nanchang Normal University, Nanchang 330032, China
Published: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025040385
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This study investigated the effects of exogenous cinnamic acid (CA) on reddening and reactive oxygen species (ROS) metabolism in fresh-cut lettuce. Fresh-cut lettuce samples were treated with 0.5 g/L CA solution for 10 minutes (CA group), while distilled water was used as a control (CK group). Both groups were stored at 4±0.5 ℃, and samples were collected every two days over a period of 8 days. The results showed that CA treatment significantly suppressed the increase in reddening index and a* value, and mitigated the decline in L* value, thereby maintaining the visual quality of the lettuce during storage. Furthermore, CA treatment markedly inhibited the activities and gene expression levels of polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), delaying the biosynthesis and oxidation of total phenols, flavonoids and scopoletin. In addition, CA treatment maintained higher activities and expression levels of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione reductase (GR), and ascorbate peroxidase (APX). It also reduced the accumulation of malondialdehyde (MDA) and hydrogen peroxide (H2O2), as well as the generation rate of superoxide anion (O2−·), thereby alleviating oxidative damage and preserving cell membrane integrity. Overall, CA treatment can effectively delay the color and quality deterioration of fresh-cut lettuce, providing a theoretical support for the application of CA in the preservation of fresh-cut fruits and vegetables.

fresh-cut lettuce  /  reddening  /  cinnamic acid  /  reactive oxygen species metabolism  /  antioxidant enzymes
张舒菲, 熊敏, 潘中田, 何妹英, 刘云芬, 殷菲胧, 帅良. 肉桂酸对鲜切莴苣红变及活性氧代谢的影响. 食品工业科技, 2026 , 47 (11) : 387 -397 . DOI: 10.13386/j.issn1002-0306.2025040385
Shufei ZHANG, Min XIONG, Zhongtian PAN, Meiying HE, Yunfen LIU, Feilong YIN, Liang SHUAI. Effect of Cinnamic Acid on Reddening and Active Oxygen Metabolism of Fresh-cut Lettuce[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 387 -397 . DOI: 10.13386/j.issn1002-0306.2025040385
Appendix
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Year 2026 volume 47 Issue 11
103
48
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Article Info
doi: 10.13386/j.issn1002-0306.2025040385
  • Receive Date：2025-05-06
  • Online Date：2026-10-22
  • Published：2026-06-01
Article Data
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History
  • Received：2025-05-06
Affiliations
    1College of Food Science, Dalian Polytechnic University, Dalian 116034, China
    2College of Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China
    3College of Chemistry and Food Science, Nanchang Normal University, Nanchang 330032, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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