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This study investigated the effect of heat treatments on the quality characteristics of fresh-cut `Romaine` lettuce by treating in hot water (45, 50, and ) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at . All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at treatment. The rapid tissue softening occurred when treated with hot water for 2 minutes. The heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the heat treatment can be used to maintain quality and antioxidant property of fresh-cut `Romain` lettuce.

Change of quality characteristics in fresh-cut‘Romaine’lettuce by heat treatment