Effect of Cutting Direction on Nutritional Quality and Volatile Flavor Substances of Fresh-Cut Purple Cabbage

In order to study the effects of different cutting direction on the quality of purple cabbages, the apparent color, browning degree, contents of soluble solids, phenolic compounds and anthocyanins, and flavor profiles of freshly transverse or longitudinal cutting purple cabbages before and after storage were compared. After storage for 9 days, the results showed that L* and a* of fresh cut purple cabbages were decreased, b* and browning index were increased, the soluble solids content was decreased by 0.27-0.33 Brix, and contents of total phenol and anthocyanins were increased by 2.69-2.78 mg/g and 0.06-0.11 mg/g, respectively. Longitudinal cutting could slow down the browning and maintain the phenolic compounds such as catechin, chlorogenic acid, caffeic acid, ferulic acid and quinic acid. In addition, the nitrogen oxides in purple cabbage was increased after storage analyzed by electronic nose and volatile matter, and allyl isothiocyanate in transverse cutting samples was increased than that in longitudinal cutting samples, which led to undesirable odor production. In conclusion, longitudinal cutting could efficiently slow down the surface browning and maintain the phenolic substances and flavor quality of purple cabbages. The results could provide theoretical references for improving the quality and extending the shelf life of fresh-cut purple cabbage. © 2020, Editorial Department of Journal of Food Science and Technology. All right reserved.