Evaluation of physicochemical quality, specific aromatic characteristic, and volatile organic compound profile of fresh-cut coriander leaves under different super-atmospheric oxygen modified atmosphere packaging conditions

The physicochemical quality and aromatic profile of fresh-cut coriander leaves (FCCLs) under sole superatmospheric O2 (SSO, 40 % O2, 60 % O2, 80 % O2, and 100 % O2) and SSO coupled super-atmospheric CO2 (SOSC, 40 % O2 + 5 % CO2, 60 % O2 + 5 % CO2, and 80 % O2 + 5 % CO2) packaging conditions were systematically evaluated during 28-day refrigeration. Results indicated that in consideration of maintaining a comprehensive quality of FCCLs, the 80 % O2 SSO condition was recommended. It effectively preserved the appearance, antioxidant capacity, and desirable coriander-like, green grass, and sweet aromatic attributes, while dramatically retarded weight loss and increases of a* , Delta E, browning degree, malondialdehyde, and relative electrolytic leakage in FCCLs. Collectively, FCCL shelf life was extended to 21 days. A total of 63 volatiles were identified in the FCCLs via headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). The alcohols and aldehydes were the predominant compounds in the control (raw) sample. After 21-day storage, both species and levels of main alcohols were decreased, whereas those of aldehydes, ketones, and esters were enriched to varying degree. The largest maintenance of alcohols (pent-1-en-3-ol, (Z)-3-hexen-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol), 3-pentanone, and (Z)-3-hexenyl acetate, elevated levels of aldehydes (hexanal, butanal, benzene acetaldehyde, and heptanal) and esters (benzyl acetate and isoamyl butyrate), and delayed substantial increases in other ketones and esters mainly contributed to the maximal preservation of acceptable aroma attributes in the 80 % O2 group. The findings could provide theoretical and technological assistance for improving the storage quality and specific aromatic characteristics of FCCLs via super-atmospheric O2 packaging technique.