Comprehensive analysis of the effects of storage temperature and period on physicochemical, microbial, and volatile profiles of chives (Allium tuberosum).

Abstract

This study aimed to characterize the physicochemical, microbial, and volatile profiles of chives during storage. Chives were cut and stored at temperatures of 1 °C, 4 °C, and 20 °C. Samples stored at 20 °C showed a rapid increase in weight loss, microbial growth, and antioxidant capacity, accompanied by a decrease in chlorophyll content and textural properties, indicating accelerated deterioration of chives. Low storage temperatures maintained the initial quality attributes up to day 12 at 1 °C and day 9 at 4 °C. Among volatile organic compounds, sulfur-containing compounds were identified as key indicators of storage-related quality changes. Sulfides, disulfides, and trisulfides were strongly influenced by storage temperature than by storage period, and their alteration rates increased at the later stage of storage. These findings provide a comprehensive understanding of chive quality changes during storage and identify factors affecting storage stability, providing practical guidance for optimizing storage conditions.