Effect of Fresh-cut and Low-temperature Storage on Quality of Four Vegetables
LI Fang-man1，LIU Gen-zhong1，ZHOU Guo-lin2，ZHANG Ting-yan1，ZHANG Yu-yang1*
1Key Laboratory of Horticultural Plant Biology，Ministry of Education，Huazhong Agricultural University，Wuhan 430070，Hubei，China；2Vegetable Research Institute，Wuhan Academy of Agricultural Sciences，Wuhan 430065，Hubei，China
Abstract：By measuring the contents of total sugar，total acid，carotenoids，chlorophyll，and ascorbic acid in 4 kinds of vegetables，including lettuce，potato，pepper，and cowpea，this paper studied the quality changes in fresh vegetables，fresh-cut vegetables and vegetables after low-temperature storage．The results showed that comparing with fresh vegetables the total sugar contents of 4 vegetables were changed significantly after fresh-cut and low-temperature storage．The total sugar content in pepper after fresh-cut and low-temperature storage was extreme significantly increased．While，the total sugar contents in cowpea and potato after fresh-cut and low-temperature storage were significantly or extreme significantly reduced．The total acid contents in lettuce and potato tended to decrease after fresh-cut and low-temperature storage．The sugar-acid ratio of fresh-cut potatoes increased extreme significantly．After fresh-cut and low-temperature storage，the carotenoid contents in lettuce decreased extreme significantly by 32.7%-54.5%．While，that in pepper significantly or extreme significantly increased by 63.5%-112.9%．After low-temperature storage and fresh-cut，the chlorophyll contents in lettuce and pepper decreased extreme significantly by 57.7% and 43.6%，respectively．The contents of total ascorbic acid and reduction ascorbic acid in lettuce and potato after fresh cut and low-temperature storage were significantly or extreme significantly reduced．The contents of total ascorbic acid and reduction ascorbic acid in fresh-cut pepper increased extreme significantly，while those in pepper after fresh-cut and low-temperature storage were decreased extreme significantly．The contents of carotenoids，chlorophyll and ascorbic acid in cowpea after fresh-cut and low-temperature storage did not change significantly．
李方曼，刘根忠，周国林，张廷艳，张余洋. 鲜切及冷藏对4种蔬菜品质的影响[J]. 中国蔬菜, 2020, 1(7): 63-69.
LI Fang-man，LIU Gen-zhong，ZHOU Guo-lin，ZHANG Ting-yan，ZHANG Yu-yang. Effect of Fresh-cut and Low-temperature Storage on Quality of Four Vegetables. China Vegetables, 2020, 1(7): 63-69.
