Akademik Veri Yönetim Sistemi
Horticulturae, cilt.11, sa.12, ss.1-22, 2025 (Scopus)
Fresh-cut lettuce rapidly deteriorates during storage, and developing safe strategies to
maintain its quality is critical. This study evaluated the effects of 2 mM salicylic acid (SA),
100 mg L−1 calcium oxide nanoparticles (CaNP), and their combination (CaNP + SA), and
an untreated control on the physiological and biochemical quality of fresh-cut Lactuca sativaL. var. crispa stored for 18 days at 5 ± 1 ◦C. Treatments were assessed through measurements
of total soluble phenolics (TSP), membrane stability index (MSI), chlorophyll components
(Chl a, Chl b, Total Chl), chlorophyll stability index (CSI), relative chlorophyll content
(SPAD), weight loss (WL), cutting resistance (CR), and color parameters. Both SA and
CaNP + SA significantly delayed senescence and oxidative degradation compared with
the control. The CaNP + SA combination showed the most comprehensive protection,
exhibiting the lowest WL (3.91%) and the highest MSI and CSI values, indicating enhanced
membrane integrity and pigment stability. SA alone maintained elevated TSP, SPAD,
and chlorophyll contents, supporting its antioxidative and metabolic regulatory roles.
Correlation analysis revealed strong positive relationships among MSI, CSI, SPAD, and
chlorophyll variables, while WL and CR were negatively associated with these traits. PCA
clearly separated treatments, with SA and CaNP + SA clustering with stability-related
parameters. Overall, CaNP + SA effectively preserved membrane function, pigment
structure, and water balance, representing a promising postharvest strategy for extending
the shelf life of fresh-cut lettuce.