Enhance the quality of “Tongling white ginger” by blue LED treatment: Based on delaying oxidative metabolism and cell wall metabolism pathways

IF 6.4 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology Pub Date : 2025-04-11 DOI:10.1016/j.postharvbio.2025.113568

Jiayi Wang, Xin Wang, Xiaomin Yang, Fang Zhang

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引用次数: 0

Abstract

Because of the high water content and thin peel of ‘Tongling white ginger’, softening is the most important factor limiting its postharvest storage and transportation. In this study, blue LED treatment effectively delayed the softening of ‘Tongling white ginger’ after harvesting by regulating oxidative metabolism and cell wall metabolism, thereby maintaining its quality. The results showed that blue LED treatment delayed the decline in firmness of ‘Tongling white ginger’, maintained higher storage quality, and effectively extended its storage period. Compared with the dark group, blue LED treatment significantly reduced the water-soluble pectin content while increased the protopectin, hemicellulose and cellulose contents of ‘Tongling white ginger’. This was mainly due to the inhibition of cell wall-degrading enzyme activities and the reduction of transcription levels of genes related to cell wall metabolism. Additionally, blue LED activated the antioxidant system of ‘Tongling white ginger’, contributing to delaying its postharvest senescence.

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.