|Table of Contents|

Study on the Quality Change of Fresh-cut Chinese Chives (Allium tuberosum Rottler.ex Spreng.)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年21
Page:
89-96
Research Field:
Publishing date:

Info

Title:
Study on the Quality Change of Fresh-cut Chinese Chives (Allium tuberosum Rottler.ex Spreng.)
Author(s):
JIA Li′e1; MA Yue1; WANG Dan1; JI Yanhai2; XIE Long2; ZHAO Xiaoyan1
(1.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing/Key Laboratory of Vegetable Postpartum Treatment,Ministry of Agriculture and Rural Affairs,Beijing 100097；2.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of Urban Agriculture (North China),Ministry of Agriculture and Rural Affairs,Beijing 100097)
Keywords:
fresh-cut; chives; quality
PACS:
-
DOI:
10.11937/bfyy.20200099
Abstract:
Using fresh ‘791’ chives as the test material,combined with electronic nose technology,the fresh-cut chives was placed in a household storage environment,the flavor and quality changes of fresh-cut chives were studied,which provided a theoretical basis for the storage,transportation and preservation of fresh-cut chives.The results showed that the flavor of the chives changed immediately after chopped,the sensory quality gradually decreased with the extension of storage time,and rot appeared after 24 hours.The contents of main nutrients,chlorophyll,vitamin C,total phenol,and flavonoids all declined at different degrees with time extended.Since the catalase (CAT) enzyme and ascorbate peroxidase (APX) enzyme activities caused by the cutting damage showed a downward trend throughout the storage period,while the peroxidase (POD) enzyme activity enhanced.Comprehensive analysis suggests that the synergistic effect of APX and POD can exacerbate the process of aging and induce a large accumulation of MDA in chives tissue.The comprehensive quality of fresh-cut chives will decline after 12 hours′ storage,and it is recommended that the optimal period for eating is 0-12 hours.

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Last Update: 2021-01-28