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. 2025 Jan 9:25:102168.
doi: 10.1016/j.fochx.2025.102168. eCollection 2025 Jan.

Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger

Ying-Ying Jing  1 , Fan-Bing Meng  1 , Zhen-Yu Peng  2 , Qing-Zhou Li  1 , Ya-Ting Lei  1 , Yun-Cheng Li  1
Affiliations

Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger

Ying-Ying Jing et al. Food Chem X. .

Abstract

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.

Keywords: Metabolomic; Moderate-temperature; Preservation; Tender ginger; Vacuum packaging.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Physical changes of tender ginger under vacuum packaging combined with 4 °C (VP4), 10 °C (VP10), and room temperature (RT) preservation. (A) Weight loss, (B) moisture content. Different letters indicate a significant difference among groups (p < 0.05).
Fig. 2
Fig. 2
Chemical changes of tender ginger under vacuum packaging combined with 4 °C (VP4), 10 °C (VP10), and room temperature (RT) preservation. (A) Changes in total phenolic content, (B) changes in total flavonoid content, (C) changes in gingerol content, (D) changes in malondialdehyde (MDA) content. Capital letters (A-C) represent differences between different preservation conditions at the same time, and small letters (a-g) represent differences between different times for the same preservation conditions. Different letters indicate a significant difference among groups (p < 0.05).
Fig. 3
Fig. 3
Changes in the enzyme activities of tender ginger under vacuum packaging combined with 4 °C (VP4), 10 °C (VP10), and room temperature (RT) preservation. (A) Peroxidase (POD) activity, (B) catalase (CAT) activity, (C) polyphenol oxidase (PPO) activity, (D) phenylalanine ammonia-lyase (PAL) activity. Capital letters (A-C) represent differences between different preservation conditions at the same time, and small letters (a-g) represent differences between different times for the same preservation conditions. Different letters indicate a significant difference among groups (p < 0.05).
Fig. 4
Fig. 4
Metabolism of tender ginger under 10 °C preservation. (A) Principal component analysis (PCA) for the detected metabolites, (B) classification of all the detected metabolites.
Fig. 5
Fig. 5
(A) The score plots and model verification of OPLS-DA analysis, (B) volcano map, (C) the significantly differential regulated metabolites.
Fig. 6
Fig. 6
(A) Heatmap analysis, (B) KEGG enrichment analysis of the significantly differential regulated metabolites.
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