Consumers are oriented towards fresh-cut vegetables that provide phytonutrients useful for preventing stress-related diseases. The aim of this work was to evaluate the cut operations on the quality changes of lamb's lettuce (Valerianella olitoria L.) cv. Trofy during storage at 4°C for 8 days. Results showed that chlorophyll and carotenoids reduction was observed after 8 days of storage. In both treatments, total carotenoids after 8 days decreased from 20 to 16 mg g )1 FW. Free and total phenols increased with storage in both treatments. Total phenols were 23% higher in control (32 lmol g )1 FW) compared to cut leaves (25 lmol g )1 FW) after 8 days of storage. Anthocyanins increased after 8 days and reached 30 mg 100 g )1 FW without significant difference between treatments. Ascorbic acid (AsA) and dehydroascorbic (DHA) acid increased in cut leaves compared to control. After 1 day AsA concentration was 3 300 nmol g )1 FW in cut leaves, while in control leaves was 1 500 nmol g )1 FW. Analogously AsA + DHA was higher in cut leaves, 4 100 nmol g )1 FW, while in control leaves the mean was 3 000 nmol g )1 FW. After 5 days of storage the values of AsA returned to initial values, while AsA + DHA were lower.

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