Food and Fermentation Industries >

2025 , Vol. 51 >Issue 15: 233 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040776

Effect of ClO2 treatment based on non-target metabolomics on post-harvest storage quality of young ginger

  • CAO Ziming ,
  • WANG Wenliang ,
  • JIA Weiliang ,
  • XIE Xia ,
  • ZHANG Jian ,
  • GONG Zhiqing ,
  • SONG Shasha ,
  • SHI Junyan ,
  • JIA Chengli ,
  • WANG Yansheng
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  • 1(Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    2(College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China)
    3(School of Food Science and Engineering, Shandong Agricultural University, Taian 271000, China)
    4(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453000, China)

Received date: 2024-08-16

  Revised date: 2024-11-28

  Online published: 2025-08-22

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Abstract

To investigate the effects of chlorine dioxide (ClO2) on the storage quality of young ginger (Zingiber officinale), this study utilized a ClO2 slow-release agent developed in previous research.Young ginger samples were treated and stored at 15 ℃, with regular measurements of color, weight loss rate, and relative electrical conductivity.Additionally, non-targeted metabolomics was employed to analyze the metabolites involved.Results demonstrated that ClO2 significantly delayed increases in weight loss rate, relative electrical conductivity, and browning index, and reduced the decline in whiteness index (P<0.05).Untargeted metabolomics analysis identified 875 metabolites associated with quality attributes such as color and texture in young ginger.The study found that ClO2 treatment stabilized cell membrane structures by modulating the metabolism of unsaturated fatty acids, including glycerophosphocholine, arachidonic acid, and arachidonoyl ethanolamide, thereby reducing material consumption and water loss.Additionally, ClO2 increased the levels of phenolic compounds such as santonin, epicatechin, and pinocembrin, which helped alleviate membrane lipid peroxidation and inhibit browning.These findings indicate that ClO2 treatment effectively preserves the postharvest quality and nutritional value of young ginger, extending its shelf life.The study provides a theoretical basis for the development of postharvest preservation technologies for young ginger and promotes the application of chlorine dioxide in the preservation of fruits and vegetables.

Key words： ClO2; young ginger; non-target metabolomics; storage quality

Cite this article

CAO Ziming , WANG Wenliang , JIA Weiliang , XIE Xia , ZHANG Jian , GONG Zhiqing , SONG Shasha , SHI Junyan , JIA Chengli , WANG Yansheng . Effect of ClO2 treatment based on non-target metabolomics on post-harvest storage quality of young ginger[J]. Food and Fermentation Industries, 2025 , 51(15) : 233 -240 . DOI: 10.13995/j.cnki.11-1802/ts.040776

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