Effect of Cutting Segment on Quality and Antioxidant Activity of Chinese Chives(Allium tuberosum Rottler. ex Spreng.)

In order to clarify the nutritional and edible period of fresh-cut chives under home storage conditions,the effect of cutting segment on the storage quality and antioxidant activity of chives were studied in this paper. The fresh 791 chives were cut into 3~4 cm segments,and then stored at a temperature of 28±1 ℃ with relative humidity of 50%±5%(simulating household storage conditions)for 4 days. The results showed that the cutting section resulted in an immediate increase in the spicy scent of the chives,then the spicy scent gradually faded. The appearance and outline of the flavor radar chart of the segments and the complete chives were similar,but the areas were different during the whole storage period. The sensory quality scores of segments stored at room temperature was less than 5 points on the 3rd day,the main nutrients vitamin C(V_C)were seriously lost,the chlorophyll content dropped significantly. The contents of total phenols and flavonoids were increased within 3 days of storage. Meanwhile,the activities of antioxidant enzymes including peroxidase(POD),catalase(CAT)and ascorbate peroxidase(APX)were enhanced,it was recommended that the optimal period for eating would be 0~1 d. and the shelf life would be 0~2 d under the home storage environment.