Electron-beam irradiation has become a well-known alternative to non-thermal pretreatment that can improve the recovery of bioactive compounds in plant matrices, but its synergistic effect with extraction technology, as well as its effects on the antioxidant activity of galangal (Alpinia galanga), is not well-known. The galangal powder in this study was irradiated with the electron beam at 5, 7, and 10 kGy, while the control sample was 0 kGy, after which it underwent extraction with the help of the ultrasound-assisted extraction (UAE) and the highpressure liquid extraction (HPLE). The changes (structural, chemical, and functional) were systematically studied by use of scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), gas chromatography-mass spectrometry (GC-MS), total phenolics content (TPC), total flavonoids content (TFC), and various antioxidant analysis (DPPH, FRAP, and ABTS). The electron-beam irradiation was done at 5 kGy, 7 kGy, and 10 kGy while the non-irradiated sample served as 0 kGy. All of these treatments, 7 kGy caused more severe microstructural damage that enhanced surface roughness and porosity, contributing to the accessibility of solvents during extraction. The combination of 7 kGy irradiation and HPLE (GH2) always yielded the enriched extracts, compared to all other treatments. GH2 had the best TPC (3.01 mg GAE/g) and TFC (0.0117 mg QE/g), with the best antioxidant activity with 86.6% DPPH radical scavenging activity, 53.9 uM FRAP, and 900.1 uM TE/g ABTS scavenging activity. FTIR analysis also indicated increased phenolic-related functional groups in GH2, whereas the GC-MS profiling indicated increased recovery of typical galangal compounds, such as alphapinene, beta-pinene, 1, 8-cineol, linalool, camphor, and methyl cinnamate. These findings indicate that highpressure liquid extraction of galangal extracts, when used with electron-beam irradiation at an optimal dose of 7 kGy, has a significant synergistic effect on improving the structural accessibility, chemical composition, and antioxidant potential of galangal extract. This combined process-structure-composition-functional approach is a mechanism-based approach and practical guidance for the development of galangal-derived functional food and nutraceutical ingredients.

The pH played a critical role in modulating the interaction between pelargonidin-3-O-glucoside (P3G) and the major structural domains of pectin, namely homogalacturonan (HG) and rhamnogalacturonan-I (RG-I). As pH increased from 2.0 to 7.0, the net negative charge on all components rose, with HG consistently more negative than RG-I. At pH 4.0, HG and RG-I reached their maximum P3G binding ratios (29.59% and 24.69%, respectively). Complex formation was confirmed by UV-vis hyperchromic shifts and microstructural evidence. Spectroscopic and calorimetric data showed electrostatic interactions occurred exclusively under weakly acidic conditions, while hydrogen bonding was observed at all tested pH levels with greater strength in acidic media. Hydrophobic interactions were conformation-dependent. At pH 2.0, HG's compact structure with smaller particle size resulted in lower P3G binding affinity than RG-I. This study provides insights into the interaction mechanisms, thus guiding pH- and pectin-based strategies for enhancing anthocyanin stability in functional foods.

Snow peas (Pisum sativum var. Saccharatum) are a popular and tender green vegetable. During cold storage, snow peas tend to lose their green color and turn yellow, causing a deterioration in storage quality. Our previous research has shown that 100 µmol L− 1 melatonin can maintain the quality of postharvest snow peas and extend their shelf life. Consequently, the objective of this research was to further explore the mechanism of using melatonin to maintain the green color of fresh snow peas. In this study, chlorophyll fluorescence imaging demonstrated that melatonin effectively maintained the chlorophyll levels and green appearance of snow peas. Melatonin also reduced the structural damage of chloroplasts, enhanced photochemical efficiency, and preserved the function of chloroplasts. In addition, melatonin elevated the total chlorophyll levels by 1.97 times by suppressing the gene expression related to chlorophyll degradation and enzyme activities. The activities of pheophytinase, pheophorbide a oxygenase, and red chlorophyll catabolite reductase in the melatonin group also decreased by 31

Postharvest softening severely limits the shelf life and commercial value of fava beans. This study investigated the efficacy of electron beam irradiation (EBI) at 2.0 kGy in delaying the softening of fava beans and elucidated the underlying physiological and molecular mechanisms. During the 20-day storage period at 4 degrees C, EBI-treated beans exhibited a 51 % higher hardness index than the control on day 20. This improvement was attributed to the suppression of key cell wall-degrading enzymes, including cellulase (Cx) and pectin methylesterase (PME). Correspondingly, the expression levels of their respective genes, Vicia faba Cx gene (Vf Cx) and Vf PME, were downregulated by 24 % and 18 % on the 20th day, thereby helping to maintain the structural integrity of the cell wall. EBI treatment also helped maintain higher contents of cell wall polysaccharides, including cellulose, pectin, and lignin. Transmission electron microscopy (TEM) revealed that EBI aided maintain plasma membrane-cell wall adhesion and mitochondrial integrity, supporting normal cellular function. Furthermore, EBI optimized the membrane lipid composition: on day 20, the ratio of unsaturated to saturated fatty acids (U/S) in the EBI-treated group increased by 112 %, indicating enhanced membrane stability. In summary, 2.0 kGy EBI delayed softening in fava beans by modulating cell wall integrity and membrane lipid homeostasis. This non-thermal technology presents a promising strategy for the preservation of leguminous vegetables and shows considerable potential for industrial application.

Naematelia aurantialba (N. aurantialba), a rare edible mushroom, is valued for its unique texture, rich flavor, and abundant bioactive compounds, including polysaccharides and carotenoids. However, its exceptionally high moisture content makes it highly perishable, leading to rapid quality deterioration, water loss, and undesirable flavor changes during storage. In our previous study, we established the optimal composite storage conditions for N. aurantialba, where 0.19 kJ/m2 ultraviolet C (UVC) irradiation was applied under modified atmosphere packaging (MAP) conditions (oxygen permeability: 4081 mL m-2 d-1 atm-1) to effectively maintain postharvest quality. This study builds upon those findings by investigating the effects of UVC treatment on moisture migration and volatile compounds in N. aurantialba, comparing the UVC-treated group with a non-UVC control group. Low-field nuclear magnetic resonance (LF NMR), magnetic resonance imaging (MRI), gas chromatography-mass spectrometry (GC-MS), and an electronic nose (E-Nose) were employed to analyze water migration and volatile compound dynamics. The results indicated that UVC treatment significantly slowed free water migration, reduced moisture loss (2.46 +/- 0.37 % at the end of storage), enhanced key flavor compounds such as alcohols and esters, and inhibited undesirable odors. Sensory evaluations confirmed improvements in flavor, texture, and overall acceptability. These findings provide new insights into the physiological responses of N. aurantialba to UVC treatment, offering a scientific basis for optimizing postharvest storage strategies and improving quality retention in high-moisture edible fungi.

Freshly fava beans (Vicia faba L.) are highly valued for their exceptional nutritional content, yet their market potential is limited due to a relatively short shelf life, primarily caused by high respiration rates. This study aims to probe the potential of electron beam irradiation in conjunction with modified atmosphere packaging as a method to elongate the shelf life of freshly fava beans. Following a period of trial and selection, the sample was ultimately irradiation with 2.0 kGy and stored in 0.03 mm PE MA packaging bag. Subsequently, the storage quality was evaluated at four-day intervals at 4 +/- 1 degrees C until the 20th day. The utilization of 2.0 kGy in the MAP system resulted in elevated levels of nutrients and antioxidants, concomitant with a reduction in the levels of deleterious substances, such as malondialdehyde (MDA). Furthermore, the 2.0 kGy treatment has been proven to bolster the capacity of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2 '-Azinobis- (3-ethylbenzthiazoline-6sulphonate) (ABTS+) free radical scavenging, as well as the activities of peroxidase (POD), phenylalamine ammonia lyase (PAL), catalase (CAT) and superoxide dismutase (SOD). Concurrently, it has been validated to decline lipoxygenase (LOX) and polyphenol oxidase (PPO) activities, while sustaining the structural integrity of the samples during storage. The findings suggest that the integration of EBI and MAP could be an efficacious method for preserving freshly fava beans.

EBI is an emerging non-thermal technology with potential applications in postharvest preservation. The effects of 2.0 kGy EBI on energy metabolism and mitochondrial function were systematically assessed in fresh fava beans over a 20-day cold storage period. The results showed that EBI effectively preserved mitochondrial function and structure by modulating energy related enzymes and minimizing oxidative damage. Key findings included higher ATP content, elevated EC, enhanced activities of H+-ATPase and CCO in irradiated samples compared to controls. EBI also suppressed ROS accumulation (O2-· and H2O2) and delayed declines in antioxidants (total phenols and ascorbic acid). Additionally, NAD-MDH, NADP-MDH, and pentose phosphate pathway enzymes (G6PDH, 6PGDH) were upregulated, promoting NADPH synthesis and redox balance. Outcomes collectively indicate the efficiency of EBI in delaying the senescence of fava beans. Furthermore, the findings of this study provide a theoretical framework for the implementation of EBI as a green technology in preserving fresh produce.

Postharvest snow peas (Pisum sativum var. saccharatum) exhibit rapid quality deterioration characterized by chlorophyll degradation, tissue wilting, and accelerated senescence under ambient storage conditions. To address this postharvest challenge, we investigated the efficacy of melatonin immersion treatments (50, 100, and 500 mu mol L-1) combined with refrigerated storage at the 4 +/- 0.5 degrees C for 42 days. Experimental protocols involved a 30 s immersion in melatonin solutions followed by air drying (25 degrees C, 60 min). Researches showed the reduction of the rot rate in snow peas with 100 mu mol L-1 melatonin treatment. Furthermore, its application effectively maintained good color and sensory quality, improved free radical scavenging power and metal reduction power, decreased reactive oxygen species levels such as H2O2 and O2 & sdot;-, and promoted ascorbic acid-glutathione cycle, consequently elevating the levels of antioxidants as well as antioxidant enzymes. The results demonstrated that melatonin could be used as a fresh-keeping technology to improve the value and prolong the storage time of snow peas.

The effects of high-pressure homogenization (HPH, 100 MPa) on the physicochemical and structural characteristics of homogalacturonan non-de-esterified (HG-ND), homogalacturonan de-esterified (HG-D), and rhamnogalacturonan-I (RG-I)-enriched fractions of pectin in strawberry pulp were investigated. Furthermore, the relationship between these pectin fractions and the binding and digestive stability of anthocyanins (ACNs) was analyzed. Following HPH-100 MPa treatment, the yields of the HG-ND, HG-D, and RG-I-enriched fractions significantly increased, accompanied by a slight decrease in the molecular weight (Mw). The HG regional proportion (%) in the HG-ND and HG-D-enriched fractions and the RG-I regional proportion (%) in the RG-I-enriched fraction exceed 90 %. Overall, HPH-100 MPa treatment had a limited impact on the structure of both the HG and RG-I regions. The HG-ND and HG-D-enriched fractions exhibited greater digestive stability and binding affinity to ACNs compared to the RG-I-enriched fraction. The results provide insights into the interactions between the structural regions of pectin and ACNs.

X-rays irradiation has been demonstrated to effectively preserve the freshness of edible fungi and delay the loss of aroma during storage. In this study, shiitake mushrooms were irradiated with X-rays dose of 0.5 kGy and stored at 2 °C for 35 days. Non-irradiated mushrooms were recorded as control group. Results indicated that 0.5 kGy X-rays treatment preserved the flavor quality by exhibiting higher volatile substance content in shiitake mushrooms. X-rays treatment promoted the activities of lipoxygenase (LOX) and alcohol dehydrogenase (ADH) and oxidation of linoleic acid. In addition, the degradation of methionine and cysteine was facilitated by X-rays. Higher enzymes activities for γ-glutamyl transpeptidase (GGT) and cystine sulfoxide lyase (CS lyase) were found in 0.5 kGy X-rays irradiated mushrooms. These findings suggest that the retention of mushroom flavor by X-rays treatment is closely related to fatty acid metabolism, sulfur-containing amino acid metabolism, and lentinic acid metabolism.

Shiitake mushrooms (Lentinus edodes) are edible mushrooms with unique flavor and high nutritional value that are is highly perishable and prone to rapid quality deterioration post-harvest. This research evaluated the efficiency of X-rays irradiation to maintain the sensory attributes and physicochemical properties of shiitake mushrooms. Changes in postharvest quality were monitored in irradiated (0.5, 1.0, and 1.5 kGy) mushrooms stored for 35 days. Results indicated that X-rays irradiation effectively mitigated the deterioration in appearance, color and texture of shiitake mushrooms during storage. Electronic nose (E-nose) assay revealed that 0.5 kGy Xrays delayed the aroma fading of shiitake mushrooms while higher doses of X-rays treatment changed the odor profile. After X-rays treatment, the microorganism growth was inhibited, the electrolyte leakage and malondialdehyde (MDA) accumulation were alleviated, and the contents of soluble proteins, reducing sugars, ascorbic acid (AA), and total phenols (TP) were maintained. Notably, 0.5 kGy X-rays irradiation performed superior efficacy in maintaining sensory scores and tissue structure. The study suggests that 0.5 kGy X-rays irradiation can be used as shiitake mushrooms preservation method to retain the perceptual attributes and protect against spoilage.

This study investigated the interactions between different structural regional fractions of pectin, specifically homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions, and three anthocyanin monomers: cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (P3G), and pelargonidin-3-O-malonylglucoside (P3M). The binding ratios, physicochemical and structural characteristics of these pectin-anthocyanin complexes, and their binding mechanisms were analyzed. The HG fraction exhibited the highest binding ratio with C3G. Zeta potential and particle size analyses indicated that the HG fraction had a significantly higher negative charge compared to RG-І at pH 3.7, and the complexes exhibited an increase in particle size relative to the individual pectin fractions. Furthermore, data from 1H NMR and isothermal titration calorimetry (ITC) confirmed that hydrogen bonding, electrostatic interactions, and hydrophobic interactions primarily facilitated the binding interactions. In the binding interactions involving HG/RG-І and C3G/P3G, the Δδmax, binding constant, and Gibbs free energy (ΔG) of the HG fraction were greater than those of the RG-І fraction, while C3G exhibited stronger binding characteristics than P3G. However, the RG-І fraction demonstrated stronger binding to P3M than to HG. The interactions between pectin and anthocyanins are highly dependent on the structural characteristics of both components. These results offer further insights into the interactions between pectin fractions and anthocyanins at the molecular level.

Pomegranate fruits are prone to chilling injury during low temperature storage, resulting in husk browning. In this study, two varieties of pomegranate fruit, 'Jingpitian' and 'Tunisia soft seed' ('Tunisia') were chosen to compare the differences in husk browning after 60 days of storage at 4 +/- 1 degrees C. The transcriptomics was utilized to investigate the causes and differences of husk browning caused by chilling injury. At the end of storage, the relative conductivity of 'Tunisia' was 31.47% lower than that of 'Jingpitian', and the total phenols content was 3.11 times that of 'Jingpitian'. 'Tunisia' showed lower browning index, polyphenol oxidase, and peroxidase activities, and higher cell membrane integrity, phenolics, phenylalanine ammonia-lyase, and catalase activities. The transcriptomics of husk samples indicated that 6329 differentially expressed genes (DEGs) were identified in the two varieties on the 60th day. There were 3453 up-regulated DEGs and 2876 down-regulated DEGs. Additionally, most DEGs were significantly enriched in carotenoid biosynthesis and flavonoid biosynthesis pathways, indicating the two pathways could be related to the husk browning of pomegranate fruits. Collectively, the genes involved in cellular process of 'Jingpitian' were up-regulated, resulting in the destruction of cell membrane integrity. This accelerated the reaction of polyphenol oxidase and phenolics, causing the husk browning. It was noted that the husk browning was accompanied by the degradation of pigments. These findings could provide theoretical support for the study of husk browning caused by chilling injury.

X-ray irradiation is an effective technique for agricultural products preservation. In this study, figs were irradiated with X-ray doses of 1.0, 3.0, and 5.0 kGy and stored at 4 degrees C for 20 d to evaluate effects of X-ray on fig preservation. Non-irradiated figs were recorded as control group. Results indicated that 3.0 kGy X-ray delayed fig decay by inhibiting microorganism growth. The weight loss was alleviated, and sensory characteristics, color and firmness was maintained (2.27 N on day 16) in 3.0 kGy X-ray treated figs. 3.0 kGy X-ray also retained higher contents of total phenolics and flavonoids, and higher ABTS with DPPH radical scavenging activities. Microstructure analysis showed the integrity of 3.0 kGy X-ray treated tissue. Furthermore, energy status revealed 3.0 kGy X-ray resulted in 7.30% higher energy charge than control. The study proves that X-ray irradiation can be used as figs preservation means, which can reduce fig waste and increase fig industry productive value.

Winter jujube (Zizyphus jujuba Mill. cv. Dalidongzao) is susceptible to machinery damage due to its high moisture content. The present study investigates the impact of varying levels of vibration acceleration on the softening and quality deterioration of winter jujubes through utilization of a simulated transport platform. The results demonstrated that, in comparison to the control group, winter jujubes treated with vibration exhibited a higher susceptibility to decay and weight loss. Additionally, they displayed an elevated respiration intensity and experienced a significant depletion of nutrients. The vibration promoted an increase in enzyme activity of polygalacturonase (PG), pectin methylesterase (PME) and cellulase (Cx), upregulated gene expression, and induced a reduction in pectin, cellulose and hemicellulose content, ultimately resulting in the softening of winter jujube. The hardness of winter jujube decreased by 34.87%, 37.80% and 44.92% in the shelf life under vibration accelerations of 0.25 g, 0.5 g and 0.75 g, respectively, whereas it only decreased by 28.60% in the control group. In addition, the damage caused by vibration was also observed in the microstructure of peel and pulp. The findings demonstrate that the vibrational impact significantly influenced the quality of winter jujube, resulting in a reduced shelf life and diminished commodity value.

Winter jujube was irradiated with 0.5 kGy electron beam (EB) and stored at 0 °C for 60 days. The quality of winter jujube was analyzed every 10 days to explore the effect of EB on antioxidant activity of winter jujube. Results indicated that 0.5 kGy EB reduced the decay rate of winter jujube (25.95% the 60th day), maintained the hardness and cell membrane integrity, delayed the changes of total soluble solids (TSS) and ascorbic acid (AA) contents, moreover maintained high contents of total phenols (TPC) and flavonoids. Furthermore, the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) increased, and the free radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radicals and the ferric ion reducing antioxidant power (FRAP) increased. Research demonstrated the potential of EB in the preservation of winter jujube and provided important information for the application of irradiation technology.

Pomegranate is sensitive to low temperature and is susceptible to chilling injury (CI), resulting in husk browning. The effects of Methyl jasmonate (MeJA), hot water treatment (HWT), and control treatments on the quality of pomegranate fruit during low temperature storage were investigated. The results showed that MeJA and HWT treatments could effectively inhibit the increase of browning index, color difference, relative conductivity, polyphenol oxidase (PPO) and peroxidase (POD) activities, maintain phenolic substances and the activity of phenylalanine ammonia-lyase (PAL). The browning index of MeJA treatment was 55.42 % lower than control treatment on the 70th day, the relative conductivity and MDA content were 24.32 % and 51.67 % lower than control treatment, respectively. Furthermore, MeJA treatment delayed the increase of PgPPO and PgPOD gene expression levels, upregulated the expression levels of PgPAL gene. Overall, MeJA treatment could improve antioxidant capacities, alleviate CI by regulating phenolic metabolism and gene expression levels.

In order to investigate the effects of transportation pavement grade on the quality and softening metabolism of winter jujube, this study simulated the actual transportation conditions of winter jujube on high, medium, and low road surfaces through setting vibration frequencies of 4, 10 and 20 Hz on a vibration test bench. The effects of transport vibrations on nutrient composition, softening metabolism, and polysaccharide content in winter jujube were evaluated. Additionally, the shelf life quality of winter jujube was evaluated at room temperature (25.0±1.0 ℃). Results showed that winter jujube appeared earlier decay, hardness decline was accelerated and red index increased with the increase of vibration frequency. The respiration intensity of winter jujube fruit in the vibration treatment groups increased. Throughout the shelf life, the respiratory intensity of the 20 Hz treatment consistently showed a higher level, thereby accelerating the physiological activity of the fruit and leading to substantial consumption of total soluble solids (TSS) and ascorbic acid (AsA). The activities of polygalacturonase (PG), pectin methylesterase (PME), and cellulase (Cx) were enhanced under vibration treatment. The degradation of cell wall polysaccharide components such as protopectin, cellulose and hemicellulose was accelerated, and the content of water-soluble pectin was increased, resulting in softening of winter jujube. Additionally, the content of water-soluble pectin increased, leading to the softening of winter jujube. Low frequency vibration (4 Hz) has minimal impact on the shelf life quality of winter jujube, making it suitable for long-distance transportation. Conversely, high frequency vibration (10, 20 Hz) could expedite quality deterioration and reduce the shelf life of winter jujube.

Fig is susceptible to lose fruit sensory quality due to its delicate skin and the natural bottom fruit pore. X-ray irradiation is an effective strategy for fruit preservation. This study investigated appearance and basic quality attributes of 'Siluhongyu' fig and evaluated the effects of X-ray on fig sugar metabolism and relative expression of genes. Results indicated that 'Siluhongyu' fig could be accepted by consumers with suitable overall dimension, soluble sugar, titratable acidity (TA), soluble protein, and dietary fiber contents. Sugar metabolism assay revealed that 3.0 kGy X-ray effectively inhibited the decline of glucose, fructose and sucrose contents. The starch degradation and the increase of amylase activity of figs were alleviated. In addition, the neutral invertase (NI), sucrose phosphate synthase (SPS), sucrose synthase (SS) and phosphofructokinase (PFK) activities in figs were activated by 3.0 kGy X-ray. About 22 % higher hexokinase (HK) activity was found in 3.0 kGy irradiated fruit than non-irradiated figs. Furthermore, 3.0 kGy X-ray upregulated gene expressions of NI, SS, HK, and PFK. The study proves that 3.0 kGy X-ray could be used as the feasible preservation means to regulate sugar metabolism and maintain quality of figs.

In order to investigate the influence of X-ray irradiation dose on the germination and storage quality of coloured potatoes, this study took the coloured potatoes Yellow Rose 3, Purple Rose 3, Red Rose 5 and common potatoes as test materials, and treated them with 5 MeV electron-beam rotary target X-rays at 0, 100, 300 and 500 Gy. The treated potatoes were stored at room temperature (20±2) ℃ with a relative humidity of 80%~90%. In order to study the influence of X-ray irradiation on the appearance, nutritional quality and fresh-keeping effects of potatoes, parameter changes of germination rate, weight loss rate, hardness, VC content, dry matter content and respiration intensity during the storage period were analyzed. The results showed that X-ray irradiation treatment reduced the respiratory intensity of potatoes in the mid to late storage period and decreased the weight loss, hardness decline and loss of VC content during storage. Compared with control group, 100 Gy irradiation treated Yellow Rose 3, Purple Rose 3, Red Rose 5 and common potatoes reduced the weight loss rate by 12.76%, 5.31%, 6.05% and 1.43%, respectively, the degree of decrease in hardness at the end of the storage period compared with the beginning of storage period was reduced by 12.98%, 6.40%, 8.34% and 7.13%, respectively, and the rate of loss of VC content was reduced by 17.71%, 22.80%, 13.52% and 14.65%, respectively. Four varieties of potatoes did not sprout even after storage for more than 240 days after receiving different doses of X-rays. A low dose of 100 Gy of X-ray irradiation treatment could achieve an optimal sprout inhibition effect. Moreover, it delayed weight loss and hardness decline more effectively than 300 and 500 Gy. This dose could be recommended as the dose for irradiation preservation of coloured and ordinary potatoes in industrial applications. This research provides a theoretical basis and technical guidance for the application of X-ray irradiation technology in the storage and preservation of coloured potatoes.