Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Treatments
2.2. Sensory Quality Scores
2.3. Firmness Measurement
2.4. Color Measurement
2.5. Ascorbic Acid Content Measurement
2.6. Total Glucosinolates Measurement
2.7. Polygalacturonase Measurement
2.8. Lipoxygenase Measurement
2.9. Statistical Analysis
3. Results and Discussion
3.1. Effect of Different Treatments on the Quality of Fresh-Cut “Xuebai” Cauliflower Florets
3.1.1. Volunteer Group Sensory Evaluation
3.1.2. Color
3.1.3. Firmness
3.1.4. Ascorbic Acid Content
3.1.5. Total Glucosinolates Content
3.1.6. Polygalacturonase Activity
3.1.7. Lipoxygenase Activity
3.2. Factor Analysis among Cauliflower Quality Indicators
3.2.1. Correlation Analysis of Quality Indicators
3.2.2. Principal Component Analysis (PCA)
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Color | Groups | Storage Time/d | |||||
---|---|---|---|---|---|---|---|
0 | 3 | 6 | 9 | 12 | 15 | ||
L* | CK | 70.265 ± 0.96 a | 69.207 ± 0.961 a | 67.883 ± 0.744 a | 66.127 ± 0.736 b | 63.467 ± 0.652 c | 59.923 ± 0.549 c |
CaCl2 + 0 °C | 69.647 ± 0.806 a | 67.810 ± 0.902 a | 67.510 ± 0.711 ab | 66.073 ± 0.347 ab | 64.263 ± 0.346 b | ||
CaCl2 + 20 °C | 69.423 ± 0.612 a | 68.463 ± 0.728 a | 67.290 ± 0.651 ab | 65.840 ± 0.517 b | 63.733 ± 0.481 b | ||
CaCl2 + 40 °C | 69.873 ± 0.849 a | 69.240 ± 0.731 a | 68.360 ± 0.580 a | 67.370 ± 0.723 a | 65.700 ± 0.637 a | ||
a* | CK | −1.558 ± 0.67 a | −1.517 ± 0.061 a | −1.457 ± 0.098 a | −1.353 ± 0.057 a | −1.187 ± 0.051 a | −0.987 ± 0.080 a |
CaCl2 + 0 °C | −1.540 ± 0.062 a | −1.503 ± 0.062 a | −1.450 ± 0.053 a | −1.357 ± 0.032 b | −1.283 ± 0.049 b | ||
CaCl2 + 20 °C | −1.533 ± 0.081 a | −1.490 ± 0.070 a | −1.427 ± 0.031 a | −1.333 ± 0.091 b | −1.220 ± 0.123 b | ||
CaCl2 + 40 °C | −1.547 ± 0.076 a | −1.517 ± 0.100 a | −1.467 ± 0.055 b | −1.397 ± 0.060 b | −1.317 ± 0.075 b | ||
b* | CK | 9.61 ± 0.35 a | 10.927 ± 0.787 a | 12.877 ± 0.962 a | 14.840 ± 0.792 a | 17.413 ± 0.751 a | 20.317 ± 0.587 a |
CaCl2 + 0 °C | 10.433 ± 0.656 a | 11.690 ± 0.797 a | 12.977 ± 0.290 b | 15.393 ± 0.562 b | 16.677 ± 0.621 bc | ||
CaCl2 + 20 °C | 10.480 ± 0.579 a | 11.877 ± 0.670 a | 13.347 ± 0.696 b | 15.277 ± 0.535 b | 17.430 ± 0.622 b | ||
CaCl2 + 40°C | 10.260 ± 0.321 a | 11.470 ± 0.810 a | 12.797 ± 0.597 b | 14.547 ± 0.621 b | 16.100 ± 0.085 c |
Firmness | L* (X2) | a* (X3) | b * (X4) | ASA (X5) | TGLS (X6) | PG (X7) | LOX (X8) | SE (X9) | |
---|---|---|---|---|---|---|---|---|---|
Firmness (X1) | 1.000 | ||||||||
L* (X2) | 0.957 ** | 1.000 | |||||||
a* (X3) | −0.949 ** | −0.995 ** | 1.000 | ||||||
b* (X4) | −0.976 ** | −0.981 | 0.978 ** | 1.000 | |||||
ASA (X5) | 0.973 ** | 0.961 ** | −0.950 ** | −0.991 ** | 1.000 | ||||
TGLS (X6) | 0.930 ** | 0.880 ** | −0.877 ** | −0.900 ** | 0.899 | 1.000 | |||
PG (X7) | −0.988 ** | −0.943 * | 0.936 ** | 0.981 | −0.985 | −0.935 | 1.000 | ||
LOX (X8) | 0.316 ** | 0.120 | −0.131 ** | −0.148 * | 0.130 ** | 0.381 ** | −0.251 ** | 1.000 | |
SE (X9) | 0.972 ** | 0.968 | −0.965 ** | −0.995 | 0.993 ** | 0.899 ** | −0.986 ** | 0.125 | 1.000 |
Test Method | KMO Measure of Sampling Adequacy | Bartlett’s Test of Sphericity | ||
---|---|---|---|---|
Approx. x2 | df | Sig. | ||
Result | 0.794 | 477.288 | 36 | 0.000 |
Quality Indexes | Initial | Extraction |
---|---|---|
Firmness(X1) | 1.000 | 0.989 |
L*(X2) | 1.000 | 0.969 |
a*(X3) | 1.000 | 0.959 |
b*(X4) | 1.000 | 0.994 |
ASA(X5) | 1.000 | 0.983 |
TGLS(X6) | 1.000 | 0.917 |
PG(X7) | 1.000 | 0.981 |
LOX(X8) | 1.000 | 0.993 |
SE(X9) | 1.000 | 0.991 |
Component | Initial Eigenvalues | Extraction Sums of Squared Loadings | Rotation Sums of Squared Loadings | ||||||
---|---|---|---|---|---|---|---|---|---|
Total | % of Variance | Cumulative | Total | % of Variance | Cumulative | Total | % of Variance | Cumulative | |
1 | 7.736 | 85.960 | 84.960 | 7.736 | 85.960 | 84.960 | 7.717 | 85.744 | 85.744 |
2 | 1.040 | 11.553 | 97.513 | 1.040 | 11.553 | 97.513 | 1.059 | 11.768 | 97.513 |
3 | 0.113 | 1.261 | 98.773 | ||||||
4 | 0.085 | 0.949 | 99.722 | ||||||
5 | 0.013 | 0.141 | 99.863 | ||||||
6 | 0.008 | 0.086 | 99.949 | ||||||
7 | 0.002 | 0.025 | 99.974 | ||||||
8 | 0.002 | 0.017 | 99.991 | ||||||
9 | 0.001 | 0.009 | 100.000 |
Quality indexes | Component | |
---|---|---|
1 | 2 | |
Firmness (X1) | 0.123 | 0.091 |
L* (X2) | 0.132 | −0.106 |
a* (X3) | −0.131 | 0.096 |
b* (X4) | −0.133 | 0.079 |
ASA (X5) | 0.133 | −0.090 |
TGLS (X6) | 0.111 | 0.189 |
PG (X7) | −0.126 | −0.032 |
LOX (X8) | −0.020 | 0.933 |
SE (X9) | 0.133 | −0.098 |
Method | Storage Time/d | Value | Rank |
---|---|---|---|
CK | 3 | 103.285 | 4 |
6 | 99.066 | 8 | |
9 | 89.918 | 12 | |
12 | 78.230 | 16 | |
15 | 60.603 | 20 | |
CaCl2 + 0 °C | 3 | 104.983 | 2 |
6 | 101.324 | 6 | |
9 | 94.059 | 10 | |
12 | 84.302 | 14 | |
15 | 70.889 | 18 | |
CaCl2 + 20 °C | 3 | 104.545 | 3 |
6 | 100.455 | 7 | |
9 | 93.628 | 11 | |
12 | 83.878 | 15 | |
15 | 70.091 | 19 | |
CaCl2 + 40 °C | 3 | 105.410 | 1 |
6 | 102.522 | 5 | |
9 | 96.307 | 9 | |
12 | 87.251 | 13 | |
15 | 74.803 | 17 |
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Mu, B.; Xue, J.; Zhang, S.; Li, Z. Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers. Foods 2022, 11, 442. https://doi.org/10.3390/foods11030442
Mu B, Xue J, Zhang S, Li Z. Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers. Foods. 2022; 11(3):442. https://doi.org/10.3390/foods11030442
Chicago/Turabian StyleMu, Bingyu, Jianxin Xue, Shujuan Zhang, and Zezhen Li. 2022. "Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers" Foods 11, no. 3: 442. https://doi.org/10.3390/foods11030442