Changes in organic acids and anthocyanins contents during shelf storage of fresh-cut Purple Caitai (Brassica campestris L.ssp.chinensis L.var.purpurea Bailey)

The changes in contents of organic acids and anthocyanins in fresh- cut Purple Caitai( Brassica campestris L.ssp.chinensis L.var.purpurea Bailey) during the storage under the shelf temperature( 8 ± 1) ℃ were investigated in this paper. The high performance liquid chromatography( HPLC) and high performance liquid chromatography- mass spectrum( HPLC- MS) techniques were used to analyze components and amounts of organicacids and anthocyanins.Seven kinds of organic acid and eleven kinds when anthocyanin were separated and identified in Purple Caitai. The results indicated that the main organic acid were malice acid and citric acid( 91.49%),whilst the main anthocyanin were 3- p- coumaroylmalonylglucoside- 5- glucoside and3- feruloylmalonylsophoroside-5- glucoside( 65.02%).After 7 days,the loss of the total organic acid was decreased significantly( p < 0.05).Meanwhile,the content of total anthocyanin decreased in first few days and then increased with the time increasing.Therefore,all of the organic acids,except succinic acid and fumaric acid,showed a trend of decline during storage. On the contrary,all anthocyanins showed the tendency of rising.