Quality maintenance and metabolite changes of grape berry treated by high voltage alternating electric field during near-freezing temperature storage.

High Voltage Alternating Electric Field (HVAEF), as an emerging postharvest preservation technology, is environmentally friendly and has garnered significant attention from scholars. This study investigated the effects of HVAEF on the postharvest quality and metabolite changes in 'Shine Muscat' grapes stored at near-freezing temperatures. The results demonstrated that HVAEF halved the weight loss and decay rate, inhibited browning by preserving polyphenol content, and reduced polyphenol oxidase and peroxidase activities, thereby extending the storage time by more than 20 days.

Physiological-Biochemical Characteristics and a Transcriptomic Profiling Analysis Reveal the Postharvest Wound Healing Mechanisms of Sweet Potatoes under Ascorbic Acid Treatment.

Sweet potatoes are extremely vulnerable to mechanical wounds during harvesting and postharvest handling. It is highly necessary to take measures to accelerate wound healing. The effect of 20 g L of ascorbic acid (AA) treatment on the wound healing of sweet potatoes and its mechanisms were studied.

Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato.

The inhibitory properties and underlying mechanism of chlorine dioxide (ClO) fumigation on the pathogen Ceratocystis fimbriata (C. fimbriata) and resultant sweetpotato black rot were investigated in vitro and in vivo. Results revealed that the ClO fumigation effectively inhibited fungal growth and induced obvious morphological variation of C.

Microbiome-metabolomics-based insight into the protective effects of dietary fiber from sweetpotato residues on the high-fat diet-induced intestinal integrity damage.

Dietary fibers have attracted much attention due to their multiple benefits on gut health. In this work, the protective mechanism of dietary fiber from sweetpotato residues (SRDF) on the high-fat diet (HFD)-induced intestinal barrier injury was investigated using microbiome-metabolomics-based approach. The physicochemical property analysis demonstrated a thermal stability below 200 °C and porous pectin-polysaccharide structure of SRDF with high in vitro functional activities.

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism.

During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood.

Identifying Early-Stage Changes in Volatile Organic Compounds of Ellis & Halsted-Infected Sweet Potatoes ( L. Lam) Using Headspace Gas Chromatography-Ion Mobility Spectrometry.

Ellis & Halsted is the pathogen causing black rot in sweet potatoes that can lead to flavor change and toxin release. This study detected the volatile organic compounds (VOCs) of -infected sweet potatoes in the early stages using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 55 VOCs were identified, including aldehydes, alcohols, esters, ketones, and others.

Early Discrimination and Prediction of -Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose.

Sweetpotato is prone to disease caused by without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with and stored for different lengths of time.

Reduced chilling injury in cucumber by nitric oxide and the antioxidant response.

Cucumber fruit were pre-treated with 25μll(-1) nitric oxide (NO) for 12h at 20°C, and then stored at 2±1°C and 95% relative humidity for 15days. Chilling injury index, membrane permeability, lipid peroxidation, superoxide anion (O2(-)) production rate, H2O2 content, activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD), and DPPH-radical scavenging activity were measured. The results showed that the application of NO at 25μll(-1) was most effective in reducing CI in cucumber fruit.