This study demonstrated that slightly acidic electrolyzed water (CSAEW) effectively inactivates Pseudomonas fluorescens and preserves fresh-cut lettuce. CSAEW treatment induced severe membrane damage, causing potassium leakage (0.53 mmol/L), protein release (93.31 μg/mL), and elevated conductivity. SEM images showed collapsed membranes with pores. Metabolomics identified sn-Glycerol 3-phosphate and Ethenodeoxyadenosine as key reduced metabolites. KEGG analysis indicated disruptions in purine and glycerophospholipid metabolism, leading to ATP depletion and membrane dysfunction. In preservation trials, CSAEW reduced weight loss by 37.36%, retained 94.3% chlorophyll, maintained higher firmness, reduced color change, increased vitamin C content, and decreased bacterial count by 1.43 log CFU/g. Calcium ions further enhanced antimicrobial efficacy. CSAEW serves as a dual-functional technology for pathogen inactivation and quality preservation in fresh-cut vegetables. • CSAEW simultaneously inactivates P. fluorescens and preserves lettuce freshness through integrated bactericidal and calcium-stabilizing actions. • Multi-target disruption of bacterial membranes and energy metabolism revealed via advanced metabolomics. • Unified pathogen control and structural stabilization maintain visual, textural, and nutritional quality.
Li et al. (Sun,) studied this question.