Overall quality changes of fresh-cut cowpeas (Vigna unguiculata L. Walp.) during storage: Correlation of packaging...

Various packaging materials significantly impact the quality of cowpeas, but the variations in quality are still unclear. This study investigated the quality of fresh-cut cowpeas in three kinds of polyethylene (PE) packaging materials (PE1, PE2, and PE3). Results showed that the quality deteriorated during storage, including the increase in total bacteria count and weight loss, texture softening, browning, and flavor changes. 74 volatile compounds were identified; most of the aldehydes, alcohols, and esters increased first and decreased afterward; heterocyclics and sulfur compounds mostly increased during storage. Hexanal and (E)-2-hexenal were the predominant volatile compounds; (Z)-4-heptenal, (E)-2-nonenal, (E, Z)-2,6-nonadienal, nonanal, heptanal, (E)-2-octenal, 1-penten-3-one, 1-octen-3-one, and 2-pentyl-furan were identified as off-flavor. Furthermore, compared with PE2 and PE3, PE1 maintained the quality by suppressing the increase of weight loss and color change, more effectively regulating the contents of hexanal and (E)-2-hexenal, and controlling the increase of off-flavor.