Mechanistic insights into nutrient profiles, cellulose, and hemicellulose dynamics in red and green buds during cold storage.

() is a popular woody vegetable with distinct red and green varieties in China. Despite its significance, research on the comparative nutrient composition profiles and cellulose and hemicellulose dynamics between these two varieties remains limited. This study comprehensively investigated the refrigerated storage characteristics of buds from multiple aspects, related to cellulose and hemicellulose synthesis. The results showed marked differences between the two varieties during 3 d postharvest storage. Green buds had more severe blackening at the petiole base. Green buds were also richer in vitamin C (Vc), protein, reducing sugars, flavonoids, and total phenols, while red buds had higher total sugar content. In terms of enzyme activities, red buds had elevated β-xylosidase metabolizes hemicellulose content over 28.65 mg·g higher than that of green buds, while green buds increased cellulase (CL) activity led to a hemicellulose content 26.60 mg·g high than red buds. The cell wall thickening and polygonal cell shape during storage were closely associated with the increase in hemicellulose content. Additionally, red buds exhibited elevated CAT and SOD activities in response to oxidative stress induced by increased MDA levels. In summary, green buds demonstrated higher nutritional value but reduced storage stability and enhanced lignification compared to red buds. This research not only provides a multi-dimensional understanding of storage characteristics, but also lays a foundation for the development of scientific storage and preservation methods.