A comprehensive study on the quality deterioration mechanism and main paths of cowpea pickles during storage

This study investigates the factors affecting browning and texture deterioration in cowpea pickles over 12 months of storage. The quality changes during storage were categorized into three phases: 0-3, 4-6, and 7-12 months, with rapid texture deterioration observed in the 0-6 months. The Maillard reaction was identified as the primary mechanism involved in driving browning with a determination coefficient of 1.245, and the highest impact between 4 and 12 months. Additionally, ascorbic acid degradation was also a significant contributor to browning during the 0-4 months, with its content sharply decreasing from 0.16 mg/g to 0.05 mg/g. Protopectin hydrolysis primarily caused texture loss, especially during 0-6 months. The interaction between phenolics and pectin also influenced texture. These findings offer a theoretical framework for understanding the complex interplay of chemical and structural changes during storage, providing insights into managing browning and texture loss in cowpea pickles.