Biochemical changes in cut vs. intact lamb’s lettuce (Valerianella olitoria) leaves during storage

Consumers are oriented towards fresh-cut vegetables that provide phytonutrients useful for preventing stress-related diseases. The aim of this work was to evaluate the cut operations on the quality changes of lamb’s lettuce (Valerianella olitoria L.) cv. Trofy during storage at 4 C for 8 days. Results showed that chlorophyll and carotenoids reduction was observed after 8 days of storage. In both treatments, total carotenoids after 8 days decreased from 20 to 16 mg g)1 FW. Free and total phenols increased with storage in both treatments. Total phenols were 23% higher in control (32 umol/g FW) compared to cut leaves (25 umol/g FW) after 8 days of storage. Anthocyanins increased after 8 days and reached 30 mg/100 g FW without significant difference between treatments. Ascorbic acid (AsA) and dehydroascorbic (DHA) acid increased in cut leaves compared to control. After 1 day AsA concentration was 3 300 nmol/g FW in cut leaves, while in control leaves was 1 500 nmol/g FW. Analogously AsA + DHA was higher in cut leaves, 4 100 nmol/g FW, while in control leaves the mean was 3 000 nmol/g FW. After 5 days of storage the values of AsA returned to initial values, while AsA + DHA were lower.