Fresh-cut fruits and vegetables show faster quality deterioration and
shorter shelf life than intact produce due to the processing involved.
Hence, the study examined the effectiveness of allicin in prolonging the
shelf life of fresh-cut lettuce (Lactuca sativa L.). Allicin (also called
garlicin) is the natural active substance present in garlic commonly
utilized as a flavor enhancer and an additive to extend the shelf life of
fresh pork, dry sausages, and fresh grapes.

In the study, fresh-cut lettuce slices were treated with water, 0.2% and 1%
of allicin solutions. These were then stored at 4 °C with at higher than 90
% relative humidity. Data from the lettuce slices such as sensory
parameters, microbiological indicators, and physiological indices were
gathered after 0, 2, 4, and 6 days after storage.

Allicin was able to inhibit the color change and maintain the visual quality
of lettuce slice without affecting flavor. It also delayed microbial growth
at cold storage, reflected by the lowered total viable counts as well as
yeast and mold counts after 6 days in 1% allicin-treated samples compared to
control samples. Slices treated with 1% allicin also had better objective
color, total phenolic compounds and quinones content, activities of
browning-related enzymes, and antioxidative enzymes than control samples.

Allicin effectively protected fresh-cut lettuce from tissue browning and
microbiological spoilage. Allicin has great potential as a natural additive
to extend the shelf life of fresh-cut lettuce.

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