Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce

Nutrition-sensitive agriculture is a novel concept in the agri-food system, which considers implementation of techniques able to guarantee nutritional value produce, sustainability production and, at same time, reduce ecological impact agricultural practices. These principles can be also introduced fresh-cut market with aim maintaining produce quality during shelf life. In this context, use bio-based products rapidly increasing for improving economic and environmental cropping systems cultivation The work was evaluate effects three different bacterial-based formulations (Paenibacillus pasadenensis, Bacillus amyloliquefaciens, Pseudomonas syringae) applied romaine lettuce by monitoring changes several indexes harvest storage. Results showed that application microbial inoculants contributed maintenance nutritional, functional perceived attributes leaves prevented development postharvest fungal pathogen B. cinerea. Moreover, study evidenced modes action case syringae 260-02 application, direct involvement ascorbic acid-mediated antioxidant mechanisms observed.