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Zhang W, Han M, Wang Y, Ge Z, Hou W, Zhao L, Zhao X, Wang D. Overall quality changes of fresh-cut cowpeas (Vigna unguiculata L. Walp.) during storage: Correlation of packaging materials and quality. Food Chem 2025; 477:143547. [PMID: 40023028 DOI: 10.1016/j.foodchem.2025.143547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2024] [Revised: 12/24/2024] [Accepted: 02/20/2025] [Indexed: 03/04/2025]
Abstract
Various packaging materials significantly impact the quality of cowpeas, but the variations in quality are still unclear. This study investigated the quality of fresh-cut cowpeas in three kinds of polyethylene (PE) packaging materials (PE1, PE2, and PE3). Results showed that the quality deteriorated during storage, including the increase in total bacteria count and weight loss, texture softening, browning, and flavor changes. 74 volatile compounds were identified; most of the aldehydes, alcohols, and esters increased first and decreased afterward; heterocyclics and sulfur compounds mostly increased during storage. Hexanal and (E)-2-hexenal were the predominant volatile compounds; (Z)-4-heptenal, (E)-2-nonenal, (E, Z)-2,6-nonadienal, nonanal, heptanal, (E)-2-octenal, 1-penten-3-one, 1-octen-3-one, and 2-pentyl-furan were identified as off-flavor. Furthermore, compared with PE2 and PE3, PE1 maintained the quality by suppressing the increase of weight loss and color change, more effectively regulating the contents of hexanal and (E)-2-hexenal, and controlling the increase of off-flavor.
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Affiliation(s)
- Wen Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Mengtong Han
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yubin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Zhiwen Ge
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Wanfu Hou
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Liqun Zhao
- Beijing Agricultural Technology Extension Station, Beijing 100029, China
| | - Xiaoyan Zhao
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Dan Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Mashabela M, Mahajan PV, Sivakumar D. Influence of different types of modified atmosphere packaging films and storage time on quality and bioactive compounds in fresh-cut cauliflower. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100374] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Patanè C, Malvuccio A, Saita A, Rizzarelli P, Siracusa L, Rizzo V, Muratore G. Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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