Jing Ying-Ying, Meng Fan-Bing, Peng Zhen-Yu, Li Qing-Zhou, Lei Ya-Ting, Li Yun-Cheng
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Neijiang Academy of Agricultural Sciences of Sichuan Province, Neijiang 641099, PR China.
Food Chem X. 2025 Jan 9;25:102168. doi: 10.1016/j.fochx.2025.102168. eCollection 2025 Jan.
Tender ginger is often used a fresh vegetable but hard to storage due to the delicate skin, high moisture content and prone to spoilage. In order to develop suitable preservation technology for tender ginger, the effects of vacuum packaging combined with different preservation temperatures (20-25 °C room temperature, 4 °C and 10 °C) on tender ginger shelf life were investigated. The results indicated that vacuum packaging combined with 4 °C (VP4) preservation could easily cause cold damage and postharvest physiological fluctuations. Vacuum packaging combined with 10 °C (VP10) inhibited moisture loss and physiological activities. Metabolomics analysis revealed 169 metabolites significantly differential regulated during VP10 preservation. The characteristic metabolites were primarily associated with amino acid, lipid and nucleotide metabolism. The metabolic pathways mainly involved linoleic acid metabolism; alanine, aspartate and glutamate metabolism; and purine metabolism. The above results indicated that VP10 effectively extended the preservation period of tender ginger with less damage.
嫩姜常被用作新鲜蔬菜，但由于其表皮娇嫩、水分含量高且易腐烂，难以储存。为了开发适合嫩姜的保鲜技术，研究了真空包装结合不同保鲜温度（20 - 25°C室温、4°C和10°C）对嫩姜货架期的影响。结果表明，真空包装结合4°C（VP4）保鲜容易导致冷害和采后生理波动。真空包装结合10°C（VP10）可抑制水分流失和生理活动。代谢组学分析显示，在VP10保鲜过程中有169种代谢物受到显著差异调控。特征代谢物主要与氨基酸、脂质和核苷酸代谢相关。代谢途径主要涉及亚油酸代谢；丙氨酸、天冬氨酸和谷氨酸代谢；以及嘌呤代谢。上述结果表明，VP10有效地延长了嫩姜的保鲜期，且损伤较小。
