Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000148 |
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| author | Ying-Ying Jing Fan-Bing Meng Zhen-Yu Peng Qing-Zhou Li Ya-Ting Lei Yun-Cheng Li |
| author_facet | Ying-Ying Jing Fan-Bing Meng Zhen-Yu Peng Qing-Zhou Li Ya-Ting Lei Yun-Cheng Li |
| author_sort | Ying-Ying Jing |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7974d38dabe943f9932b81f3e4b96834 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-7974d38dabe943f9932b81f3e4b968342025-02-12T05:32:20ZengElsevierFood Chemistry: X2590-15752025-01-0125102168Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender gingerYing-Ying Jing0Fan-Bing Meng1Zhen-Yu Peng2Qing-Zhou Li3Ya-Ting Lei4Yun-Cheng Li5College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR ChinaNeijiang Academy of Agricultural Sciences of Sichuan Province, Neijiang 641099, PR ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Corresponding author at: College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Road, Chengdu, PR China.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.http://www.sciencedirect.com/science/article/pii/S2590157525000148Tender gingerVacuum packagingModerate-temperaturePreservationMetabolomic |
| spellingShingle | Ying-Ying Jing Fan-Bing Meng Zhen-Yu Peng Qing-Zhou Li Ya-Ting Lei Yun-Cheng Li Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger Food Chemistry: X Tender ginger Vacuum packaging Moderate-temperature Preservation Metabolomic |
| title | Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger |
| title_full | Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger |
| title_fullStr | Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger |
| title_full_unstemmed | Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger |
| title_short | Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger |
| title_sort | metabolomics reveals the effect of vacuum packaging combined with moderate temperature preservation on quality changes of tender ginger |
| topic | Tender ginger Vacuum packaging Moderate-temperature Preservation Metabolomic |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000148 |
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