Effects of different treatments on browning-related parameters of fresh-cut lettuce. (A) browning potential, (B) polyphenol oxidase, (C) peroxidase, (D) phenolic, and (E) phenylalanine ammonia-lyase. Bars show mean ± standard deviation values, and different lowercase letters in the same group indicate significant differences (P < 0.05). US, ultrasound; PAW, plasma-activated water; PCPAW, pulsed-control plasma-activated water.