Effects of cold plasma treatment on maintaining the quality of fresh-cut bamboo shoots during shelf-life storage

文献类型： 外文期刊

第一作者： Liu, Dongjie

作者： Liu, Dongjie;Wang, Feng;Xiao, Gengsheng;Ma, Lukai;Brennan, Charles;Ying, Xiaoguo;Bu, Zhibin;Ma, Lukai

作者机构：

关键词： Cold plasma; Fresh-cut bamboo shoots; Volatiles; Microbial diversity; Metabolome

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 185 卷

页码：

收录情况： SCI

摘要： Cold plasma (CP) is an emerging preservation technology that involves minimal processing and retains the freshness of fresh-cut products. In this study, we applied CP (50 kV, 30 s) to evaluate the potential use on the freshly cut Ma bamboo (Dendrocalamus latiflorus Munro) shoots using physicochemical, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS), 16S rRNA gene sequencing, and metabolomic analyses. The results showed that the firmness of CP treated bamboo was 57% higher than control groups, and CP treatment could effectively inhibit yellowing for up to 5 day at 25 degrees C. Six key flavor compounds (odor activity value (OAV) > 1) were detected. 4-Hydroxy-benzaldehyde was the most abundant compound, accounting for 45.53%-78.46% in bamboo shoots. Aldehyde, ketone, and ester contents increased significantly, whereas alcohols and alkenes were reduced by CP treatment. CP induced higher microorganism community diversity within four days. Freshly cut bamboo shoots had a high concentration of metabolites that were closely related to the lignin biosynthesis. Through the accumulating of stress-related hormones, fatty acids, and flavonoids, CP boosted the response to external stress. This method offers a new approach to preserve the quality of freshly cut bamboo shoots.

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