Effects of a w storage condition on quality deterioration of dried cabbages

Abstract

Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for 50 days were analyzed. The results showed that the content and molecular mobility of bound water, the dominant water status, increased with increasing storage aw condition in dried cabbage samples. Dried cabbages stored at higher aw conditions (aw = 0.67, 0.76, and 0.84) showed less attractive appearance, poor hardness, and less integral microstructure. The deterioration of typical flavor properties, especially the loss of 2-butenenitrile, 4-methylthiobutyronitrile, and dimethyl disulfide, was the main characteristic of flavor changes. Higher aw of storage condition notably increased the relative abundance of Leuconostoc after storage. Novelty impact statement Higher storage aw condition led to the worse appearance, hardness, and integral microstructure of dried cabbages. Typical flavor properties deteriorated including loss of 2-butenenitrile, 4-methylthiobutyronitrile, and dimethyl disulfide. Higher aw of storage condition notably increased the relative abundance of Leuconostoc.