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

Dongjie� LiuKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaFeng WangKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaGengsheng XiaoKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaCharles S. BrennanSchool of Science, Royal Melbourne Institute of Technology University, Melbourne, AustraliaXiaoguo YingZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaZhibin BuSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, ChinaLukai MaInstitute of Agricultural Product Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, 850000, China

2023en

ABI

Annotatsiya

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 five days at 25 °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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Identifikatorlar

DOI: 10.1016/j.lwt.2023.115151

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