Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek
In order to explore the effects of different cultivation modes (hydroponics, soil culture and substrate culture) on the postharvest quality and flavor substances of Chinese leek during storage, ‘Hangyan 791’ Chinese leek grown in hydroponics, soil culture or substrate culture were stored at 20 ℃ and...
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China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-023.pdf |
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| author | ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai |
| author_facet | ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai |
| author_sort | ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai |
| collection | DOAJ |
| description | In order to explore the effects of different cultivation modes (hydroponics, soil culture and substrate culture) on the postharvest quality and flavor substances of Chinese leek during storage, ‘Hangyan 791’ Chinese leek grown in hydroponics, soil culture or substrate culture were stored at 20 ℃ and relative humidity of 80%–85% after harvest and evaluated for changes in physiological quality and flavor substances. The results showed that soil culture and substrate culture better maintained the mass loss rate and decay rate of Chinese leek during storage, while hydroponics resulted in higher mass loss rate and decay rate. Compared with hydroponics, soil culture and substrate culture better maintained vitamin C (VC) and soluble protein contents, and resulted in higher dietary fiber content. Soil culture promoted the accumulation of cellulose, hemicellulose, pectin and lignin. Substrate culture resulted in a downward trend in lignin content. The cellulose content of the hydroponic leek showed a downward trend during storage, while the lignin content was basically unchanged. The main flavor substances of Chinese leek were aldehydes, alcohols, esters, ethers and heterocyclic compounds, among which α-terpineol, isoamyl butyrate, methyl salicylate and phenylacetaldehyde were common to the three samples, both before and after storage. The quality and flavor substances of the soil cultured leek were better maintained during storage, which had the strongest storability, and its quality deterioration was dominated by aging, followed by substrate culture. The hydroponic leek had the worst storability, with softening and rotting being the major signs of quality deterioration. |
| format | Article |
| id | doaj-art-dd3b3327a9e046cebd7b317fdd06cdd8 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-dd3b3327a9e046cebd7b317fdd06cdd82025-02-05T09:08:22ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146220421310.7506/spkx1002-6630-20240620-139Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese LeekZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai0(1. Vegetable Research Institute, Institute of Agricultural Products Processing and Food Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; 2. National Vegetable Engineering Technology Research Center, Beijing 100097, China; 3. Key Laboratory of North China Urban Agriculture, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; 4. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; 5. Shijiazhuang Academy of Agriculture and Forestry Sciences, Shijiazhuang 050041, China)In order to explore the effects of different cultivation modes (hydroponics, soil culture and substrate culture) on the postharvest quality and flavor substances of Chinese leek during storage, ‘Hangyan 791’ Chinese leek grown in hydroponics, soil culture or substrate culture were stored at 20 ℃ and relative humidity of 80%–85% after harvest and evaluated for changes in physiological quality and flavor substances. The results showed that soil culture and substrate culture better maintained the mass loss rate and decay rate of Chinese leek during storage, while hydroponics resulted in higher mass loss rate and decay rate. Compared with hydroponics, soil culture and substrate culture better maintained vitamin C (VC) and soluble protein contents, and resulted in higher dietary fiber content. Soil culture promoted the accumulation of cellulose, hemicellulose, pectin and lignin. Substrate culture resulted in a downward trend in lignin content. The cellulose content of the hydroponic leek showed a downward trend during storage, while the lignin content was basically unchanged. The main flavor substances of Chinese leek were aldehydes, alcohols, esters, ethers and heterocyclic compounds, among which α-terpineol, isoamyl butyrate, methyl salicylate and phenylacetaldehyde were common to the three samples, both before and after storage. The quality and flavor substances of the soil cultured leek were better maintained during storage, which had the strongest storability, and its quality deterioration was dominated by aging, followed by substrate culture. The hydroponic leek had the worst storability, with softening and rotting being the major signs of quality deterioration.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-023.pdfdifferent cultivation methods; chinese leek; storage quality; volatile flavor substances |
| spellingShingle | ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek Shipin Kexue different cultivation methods; chinese leek; storage quality; volatile flavor substances |
| title | Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek |
| title_full | Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek |
| title_fullStr | Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek |
| title_full_unstemmed | Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek |
| title_short | Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek |
| title_sort | effects of different cultivation modes on the storage quality and flavor of harvested chinese leek |
| topic | different cultivation methods; chinese leek; storage quality; volatile flavor substances |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-023.pdf |
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