Hot water pre-treatment alleviates chilling injury in sweet potato: Synergistic regulatory effects on antioxidant and energy metabolism

Postharvest Biology and Technology, Год журнала: 2025, Номер 225, С. 113514 - 113514

Опубликована: Март 13, 2025

Язык: Английский

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Chilling stress induces decreased abscisic acid and elevated salicylic acid levels in harvested sweet potato (Ipomoea batatas L.) roots

Postharvest Biology and Technology, Год журнала: 2025, Номер 226, С. 113557 - 113557

Опубликована: Апрель 6, 2025

Язык: Английский

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Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review

Plants, Год журнала: 2025, Номер 14(9), С. 1310 - 1310

Опубликована: Апрель 26, 2025

Peach (Prunus persica (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges ethylene production, leading flavor loss reduced marketability. Recent advances in physiology, including regulation, metabolic analysis, advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such nanotechnology-based coatings intelligent packaging systems, offer environmentally friendly highly effective solutions but face high costs, technical barriers, other constraints. This review examines changes key components-amino acids, phenolic compounds, sugars, organic volatile compounds (VOCs)-during ripening senescence. It evaluates physical, chemical, biotechnological preservation methods maintaining quality. For instance, 1-MCP extends shelf life may reduce aroma, underscoring the need optimized protocols. Emerging trends, biocontrol agents smart provide foundation enhancing peach storage, transportation,

Язык: Английский

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Physiological and transcriptomic analysis of salicylic acid on membrane lipid metabolism and cell wall metabolism in postharvest peach fruit

Postharvest Biology and Technology, Год журнала: 2025, Номер 229, С. 113683 - 113683

Опубликована: Июнь 3, 2025

Язык: Английский

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