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Overall quality changes of fresh-cut cowpeas (Vigna unguiculata L. Walp.) during storage: Correlation of packaging materials and quality

文献类型： 外文期刊

作者： Zhang, Wen 1 ; Han, Mengtong 1 ; Wang, Yubin 1 ; Ge, Zhiwen 1 ; Hou, Wanfu 1 ; Zhao, Liqun 2 ; Zhao, Xiaoyan 1 ; Wang, Dan 1 ;

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

2.Beijing Agr Technol Extens Stn, Beijing 100029, Peoples R China

关键词： Fresh-cut cowpeas; Packaging material; Storage quality; Volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 477 卷

页码：

收录情况： SCI

摘要： 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)-2octenal, 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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