Sodium dehydroacetate alleviates surface discoloration in fresh‐cut lettuce by regulating energy metabolism

BACKGROUND: Fresh-cut lettuce suffers diminished market value due to surface color degradation. This experiment investigated how sodium dehydroacetate (SD) delays discoloration in fresh-cut lettuce by analyzing its effects on chlorophyll content and energy metabolism. RESULTS: SD treatment maintained significantly higher L* values as well as lower a* and b* values. It also resulted in higher levels of chlorophyll a, chlorophyll b, and total chlorophyll. Furthermore, this treatment enhanced ATP and AMP production as well as energy charge, which was associated with the regulation of key metabolic genes including HK, PK, CS, IDH, OGDH, DLD, G6PDH, and 6PGDH. CONCLUSION: SD inhibited color change in fresh-cut lettuce by increasing the gene expression of enzymes related to the Embden-Meyerhof-Parnas pathway, tricarboxylic acid cycle, and pentose phosphate pathway, increasing ATP production, and enhancing cellular energy level. These results indicate that SD application may represent a promising and cost-effective strategy for preserving fresh-cut lettuce. © 2026 Society of Chemical Industry.