Effects of Different Cutting Methods on Quality of Fresh Cut Taro

This study analyzed the changes of quality and antioxidant activity of fresh cut taro with different cutting methods, providing a theoretical basis for its production and sales. The fresh Lipu taro were used as the material in this study. The whole taro were washed and peeled firstly, then sectioned into two distinct morphological configurations: Round blocks and small square particles. The prepared samples were subsequently stored under controlled environmental conditions at 15 ℃ with 85%~90% relative humidity (RH). The quality changes of fresh-cut taro with different shapes were assessed at 6-day intervals throughout the storage period, along with an analysis of reactive oxygen species (ROS) variation and the enzymatic activity associated with phenylpropanoid metabolism. The results showed that during the shelf-life storage period, both cutting methods caused an increase in the respiration intensity of fresh-cut taro, while the content of hardness, vitamin C, soluble protein, starch, and other nutrients continuously decreased. The content of superoxide anion (O2−·) and H2O2 increased, and the activity of superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonia-lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO) also increased. Different cutting methods significantly affected the rate of quality changes and antioxidant activity of fresh-cut taro. When stored for 24 days, the content of vitamin C, soluble protein and starch in the block-shaped fresh-cut taro was 10.699%, 9.877% and 10.294% higher than that in the square particles group, respectively. The accumulation of O2−· and H2O2 was 54.469% and 34.393% lower than that in the square particles group, respectively. The activities of PAL, PPO and POD enzymes were 11.193%, 28.414% and 34.174% lower than those in the square particles group, respectively. In conclusion, the quality of the fresh-cut taro continuously declined during its shelf life. The rate of ROS accumulation and antioxidant activity increased with storage time. The enhanced cutting strength promoted the metabolism of ROS and phenolic substances, thereby accelerating browning and the oxidation decomposition of nutrients as well as the rate of quality decline.