Nutritional quality, flavor quality, and antioxidant capacity analysis in cauliflower: regulation of different mulching methods

Abstract The amino acids, soluble sugars, organic acids, and polyphenols of cauliflower contribute to its nutritional and flavor attributes and to health-promoting functions. In the present study, we evaluated the effects of different mulching strategies on the nutritional components, flavor characteristics, and antioxidant capacity of cauliflower. The experimental treatments included two control groups-without mulching (CK1) and plastic film mulching (CK2), as well as three straw mulching methods: combined plastic and straw mulching (T1), partial straw mulching (T2), and full straw mulching (T3). Mulching treatment notably enhanced amino acid, sugar acid, and polyphenol metabolism. Compared to CK2, the straw mulching (T1) treatment significantly increased the contents of essential amino acids (40.19%) and total amino acids (25.84%). T1 treatment exhibited higher total sugar (32.08%) and total organic acids (16.40%) contents. The total flavonoids (33.05%) and total phenols (27.50%) contents were significantly increased in the T1 treatment, whereas higher levels of ABTS, HRSA, FRAP, and DPPH activities were maintained. Principal component analysis and hierarchical cluster analysis indicated that the T1 treatment had the optimal nutritional quality, flavor quality, and antioxidant capacity enhancement effects. The results provide valuable insights for developing functional vegetables and cultivation of high-quality vegetables. Graphical abstract