Tao S, Wang J, Xie J. Influence of different pre-cooling methods on the freshness preservation of bok choi(
Brassica rapa var.
chinensis).
Food Chem X 2024;
23:101599. [PMID:
39050677 PMCID:
PMC11268193 DOI:
10.1016/j.fochx.2024.101599]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/27/2024] Open
Abstract
Several pre-cooling methods for bok choi were used, such as natural convection pre-cooling (NCPC), strong wind pre-cooling (SWPC), vacuum pre-cooling (VPC), cold water pre-cooling (CWPC), electrolyzed water pre-cooling (EWPC), and fluid ice pre-cooling (FIPC), in order to determine the most suitable precooling method. It was found that VPC reduced the respiration rate, inhibited the increase of malondialdehyde (MDA) and relative electrolyte leakage, and significantly decreased the total bacterial count. This may be due to the rapid decompression process during vacuum pre-cooling, which disrupts the microbial structure and has a certain sterilizing effect. Bok choi pre-cooled by VPC had the best color, hardness value, chlorophyll, titratable acid (TA) content, vitamin C (VC) content, total phenolic (TP) content, soluble sugar content, superoxide dismutase (SOD) activity, ascorbate peroxidase (APX) activity, and catalase (CAT) activity. Therefore, the most suitable pre-cooling method for bok choi among the above pre-cooling methods was the VPC method.
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