Effect of Cutting Direction on Nutritional Quality and Volatile Flavor Substances of Fresh-Cut Purple Cabbage

被引：1
|
作者：
Wang D. [1 ]
Lu R. [1 ]
Ma Y. [1 ]
Zhu L. [1 ]
Wang Y. [1 ]
Zhao X. [1 ]
机构：
[1] Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agricultur
来源：
Journal of Food Science and Technology (China) | 2020年 / 38卷 / 04期
关键词：
Anthocyanins; Cutting direction; Phenolic compounds; Purple cabbage; Volatile compounds;
D O I：
10.3969/j.issn.2095-6002.2020.04.004
中图分类号：
学科分类号：
摘要：
In order to study the effects of different cutting direction on the quality of purple cabbages, the apparent color, browning degree, contents of soluble solids, phenolic compounds and anthocyanins, and flavor profiles of freshly transverse or longitudinal cutting purple cabbages before and after storage were compared. After storage for 9 days, the results showed that L* and a* of fresh cut purple cabbages were decreased, b* and browning index were increased, the soluble solids content was decreased by 0.27-0.33 Brix, and contents of total phenol and anthocyanins were increased by 2.69-2.78 mg/g and 0.06-0.11 mg/g, respectively. Longitudinal cutting could slow down the browning and maintain the phenolic compounds such as catechin, chlorogenic acid, caffeic acid, ferulic acid and quinic acid. In addition, the nitrogen oxides in purple cabbage was increased after storage analyzed by electronic nose and volatile matter, and allyl isothiocyanate in transverse cutting samples was increased than that in longitudinal cutting samples, which led to undesirable odor production. In conclusion, longitudinal cutting could efficiently slow down the surface browning and maintain the phenolic substances and flavor quality of purple cabbages. The results could provide theoretical references for improving the quality and extending the shelf life of fresh-cut purple cabbage. © 2020, Editorial Department of Journal of Food Science and Technology. All right reserved.
引用
收藏
页码：27 / 36and62
页数：3635
相关论文
共 27 条
  • [1] CHEN Q F, JIA H R., Research values and the development and utilization prospects of crucifer[J], Anhui Agricultural Science, 35, 34, pp. 11183-11185, (2007)
  • [2] SONG Y, YANG J., The development status of functional components of Brassica vegetables, Zhejiang Agricultural Science, 6, pp. 837-840, (2014)
  • [3] CHEN J, WANG G Y, WANG C, Et al., Research on preservation technology of fresh shredded cabbage, Preservation and Processing, 8, 4, pp. 23-26, (2008)
  • [4] PARK E Y, MOON J H, PARK H Y, Et al., Effect of thermal shock cycling on storage stability and quality of fresh-cut potato, LWT-Food Science and Technology, 121, pp. 1-8, (2020)
  • [5] LU L S, ZHANG J F, WANG H H, Et al., The development status of fresh-cut lettuce and study in fresh preserving techniques for fruits and vegetables, Journal of Binzhou University, 27, 3, pp. 87-92, (2011)
  • [6] DEZA-DURAND K M, PETERSEN M A., The effect of cutting direction on aroma compounds and respiration rate of fresh-cut iceberg lettuce (Lactuca sativa L.), Postharvest Biology & Technology, 61, 1, pp. 83-90, (2011)
  • [7] MARTINEZ I, ARES G, LEMA P., Influence of cut and packaging film on sensory quality of fresh-cut butter head lettuce (Lactuca sativa L. cv. Wang)[J], Journal of Food Quality, 31, pp. 48-66, (2008)
  • [8] WANG R R, ZHAO X, YI R K., Optimization of preservation technology of pressurized argon of fresh-cut red cabbage by response surface methodology, Food Industry Technology, 40, 7, pp. 253-258, (2019)
  • [9] XU Q L, WANG R R, WANG L, Et al., Effects of different pre-cooling methods on quality changes in fresh-cut purple cabbage during cold-chain transportation, Food and Fermentation Industry, 45, 7, pp. 135-143, (2019)
  • [10] FAN Y F., Effects on quality and composition of fresh-cut purple cabbage with different antistaling agents, (2019)
123