Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-09 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2025.102168

Ying-Ying Jing, Fan-Bing Meng, Zhen-Yu Peng, Qing-Zhou Li, Ya-Ting Lei, Yun-Cheng Li

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Abstract

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.

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代谢组学揭示了真空包装结合中温保鲜对嫩姜品质变化的影响。

嫩姜常被用作新鲜蔬菜，但由于表皮娇嫩，水分含量高，容易变质，难以储存。为了开发适合嫩姜的保鲜工艺，研究了真空包装结合不同保鲜温度（室温20 ~ 25℃、4℃、10℃）对嫩姜保鲜期的影响。结果表明，真空包装与4°C （VP4）保存相结合，容易造成冷害和采后生理波动。真空包装结合10°C （VP10）抑制水分流失和生理活动。代谢组学分析显示，在VP10保存过程中，169种代谢物存在显著差异调控。特征代谢物主要与氨基酸、脂质和核苷酸代谢有关。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；还有嘌呤代谢。以上结果表明，VP10有效延长了嫩姜的保鲜期，且损伤较小。

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thiobarbituric acid (TBA)

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Gallic acid

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.