Full
Outline
To evaluate the effectiveness of different preservatives on the postharvest quality of ginger, treatments involving chlorine dioxide (ClO2), ascorbic acid (VC), cinnamaldehyde (CA), and a combined treatment (ClO2+VC+CA) were applied separately. The ginger was stored under refrigerated conditions (13±0.5 ℃, 90% relative humidity), and the impact of these treatments on the physicochemical properties and related enzyme activities of ginger was assessed. Flavour profiles were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that all preservative treatments significantly delayed the deterioration of ginger quality (P<0.05), with the combined treatment demonstrating a synergistic effect. After 120 days of storage, the water loss rate of ginger was reduced by 57.67% compared to the control (CK). The activities of phenylalanine ammonia-lyase (PAL), superoxide dismutase (SOD), and catalase (CAT) increased by 7.78%, 11.22%, and 28.61%, respectively, while polyphenol oxidase (PPO) and peroxidase (POD) activitie significantly decreased (P<0.05). Retention of gingerol, protein, and polysaccharides improved by 31.65%, 35.47%, and 40.02%, respectively, compared to the control. Moreover, GC-IMS combined with principal component analysis revealed clear differences in volatile profiles among the various treatment groups. The combined treatment promoted the accumulation and retention of important aroma compounds, including green aromas (citral), fruity aromas (β-laurene), and spicy aromas ((E,E)-2,4-hexadienal). In conclusion, the combined preservation approach proved to be an effective strategy for maintaining post-harvest ginger quality by boosting antioxidant enzyme activity and minimizing aroma volatile loss. This research offers a theoretical basis and technical reference for developing ginger preservation technologies.
106
47
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
