Effects of blanching cultivation on the chemical composition and nutritional quality of Chinese chive
文献类型： 外文期刊
作者： Li, Ning 1 ; Xie, Long 1 ; Hu, Manman 1 ; Tong, Jing 1 ; Wang, Baoju 1 ; Ji, Yanhai 1 ; Chen, Jie 1 ; Liang, Hao 1 ; Liu, Wei 1 ; Liu, Mingchi 1 ; Wu, Zhanhui 1 ; Liu, Ning 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Natl Engn Res Ctr Vegetables, Beijing 100097, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Urban Agr North China, Beijing 100097, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Beijing Inst Vegetable Sci, State Key Lab Vegetable Biobreeding, Beijing 100097, Peoples R China
4.Texas Tech Univ, Dept Plant & Soil Sci, Lubbock, TX 79409 USA
关键词： Chinese chive; Metabolomics; Blanching cultivation; Allium flavor; S-alk( en )yl cysteine sulfoxide; Chemical composition
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 464 卷
页码：
收录情况： SCI
摘要： Blanching is an agricultural practice where vegetables are cultivated in darkness to prevent photosynthesis, thereby modifying their colour, texture, and flavor. The technique is popularly employed in Chinese chive (CC). Blanched Chinese chive (BCC) is renowned for its pale-yellow appearance, delicate flavor, and culinarymedicinal values; nonetheless, how blanching alters the chemical composition largely remains intangible. In this study, the physiological, nutritional, and metabolic profiles of BCC and CC were investigated. In BCC, the contents of ascorbic acid, flavonoids, anthocyanins, etc. were decreased markedly, whereas the sugar content and pungency were increased significantly, indicating that blanching shaped the vegetable flavor. UPLC-ESI-MS/MS analysis revealed 366 differential metabolites between BCC and CC, and the metabolism of flavor precursors, Salk(en)yl cysteine sulfoxides, were stimulated by blanching. Together, these findings give a strong clue that blanching increases the pungency flavor in CC, and is a useful technique for other selected vegetables.
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