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Comparison between vacuum and modified-atmosphere packaging on dynamic analysis of flavor properties and microbial communities in fresh-cut potatoes (Solanum tuberosum L.)

文献类型： 外文期刊

作者： Jiang, Qianqian 1 ; Zhao, Wenting 1 ; Zhao, Shuang 1 ; Wang, Pan 1 ; Wang, Yubin 1 ; Zhao, Yuanyuan 1 ; Zhao, Xiaoyan 1 ; Wang, Dan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Key Lab Vegetable Postharvest Proc,Minist Agr & Ru, Beijing 100097, Peoples R China

关键词： Fresh-cut potatoes; Vacuum packaging; Modified-atmosphere packaging; Flavor; Bacteria

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：8.0； 五年影响因子：8.1 ）

ISSN： 2214-2894

年卷期： 2023 年 39 卷

页码：

收录情况： SCI

摘要： Fresh-cut potatoes are prone to browning and quality deterioration during storage, which leads to a short shelf life. In the present study, we investigated the sensory quality attributes, flavor profiles, and bacterial community composition of fresh-cut potato cubes stored at 4 degrees C for 18 days in vacuum packaging and 30 % CO2/70 % N2 modified-atmosphere packaging. In addition, a correlation analysis of volatile organic compounds and bacterial taxa was performed. In total, 26 types of volatile organic compounds were identified; aldehydes were considered as the main contributors to the odor, and the off-flavor was mainly described as a mixture of oily, spicy, and beany flavors. The dominant bacteria in all packaged potatoes were fermentative gram-negative bacteria Alcaligenaceae and Sphaerotilus. Notably, compared with vacuum packaging, modified-atmosphere packaging inhibited the generation and development of undesirable flavors and maintained the sensory profile of fresh-cut potatoes in a better manner during storage.

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