Short-Time High-Oxygen Pre-Treatment Delays Lignification of Loquat ( Lindl.) During Low-Temperature Storage.

Lignification often occurs during low-temperature storage in loquat fruit, leading to increased firmness and lignin content, water loss, and changes in flavor. As induced stress factors, short-time high-oxygen pre-treatment (SHOP) can initiate resistant metabolism and regulate the physicochemical qualities during fresh fruit storage. However, the effect of SHOP on the lignification and quality of loquat has been reported less.

High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition.

Fresh goji ( L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d.