The mechanism by which LED red light irradiation regulates postharvest banana ripening was evaluated in this study by the continuous irradiation of banana fruits at the mature-green stage. In this study, a self-developed LED banana fresh-keeping container lid was used to continuously irradiate the immature banana fruit. The light wavelength was 655.0 ± 1.0 nm, the light intensity was 800.0 ± 10.0 LX, and the height between the LED lamp and the fruit was 15.0 ± 0.5 cm. Bananas stored under dark conditions were used as the negative control group, and bananas stored under dark conditions after spraying with 500.0 mg/L ethephon diluent were used as the positive control group. Changes in physiological parameters related to postharvest banana ripening, such as the respiration rate, ethylene release, texture, color, carotenoid content, chlorophyll content, adenosine triphosphate content, and energy metabolism-related enzyme activities, were measured during 8 days of storage at 20.0 ± 0.1 °C to analyze the key factors determining postharvest banana ripening in response to red light. The red light-irradiated bananas had higher total color differences and higher rates of chlorophyll degradation and carotenoid synthesis than those of the ethephon-treated group during the storage period. Red light irradiation promoted banana fruit ripening and senescence mainly by promoting carotenoid synthesis, capturing absorbed light energy, accelerating energy metabolism, effectively enhancing the activities of the respiratory and energy metabolism-related enzymes H⁺ adenosine triphosphatase, Ca²⁺ adenosine triphosphatase, succinate dehydrogenase, cytochrome C oxidase, and malic enzyme, and promoting organic acid degradation. In conclusion, LED red light can be used as a new physical ripening technology for bananas, with a similar effect to that of traditional ethephon treatment.

This study aimed to investigate that rapid high-temperature treatment (RHT) at an appropriate temperature could accelerate callus formation by effectively promoting the necessary metabolic pathways in sweet potato callus. In this study, the callus of sweet potato was treated with heat shock at 50, 65, and 80 °C for 15 min. The callus formation was observed within 1, 3, and 5 days, and the accumulation of intermediates in the metabolism of phenylpropane and reactive oxygen species and changes in enzyme activities were determined. The results showed that appropriate RHT treatment at 65 °C stimulated the metabolism of reactive oxygen species at the injury site of sweet potato on the first day, and maintained a high level of reactive oxygen species production and scavenging within 5 days. The higher level of reactive oxygen species stimulated the phenylalanine ammonia-lyase (PAL), 4-coumarate-CoA ligase and cinnamate-4-hydroxylase activities of the phenylpropane metabolic pathway, and promoted the rapid synthesis of chlorogenic acid, p-coumaric acid, rutin, and caffeic acid at the injury site, which stacked to form callus. By Pearson’s correlation analysis, catalase (CAT), PAL, and chlorogenic acid content were found to be strongly positively correlated with changes in all metabolites and enzymatic activities. Our results indicated that appropriate high-temperature rapid treatment could promote sweet potato callus by inducing reactive oxygen species and phenylpropane metabolism; moreover, CAT, PAL, and chlorogenic acid were key factors in promoting two metabolic pathways in sweet potato callus.

This study aimed to explore the effects of Bacillus amyloliquefaciens GSBa-1 treatment on anthracnose disease resistance and the metabolism of reactive oxygen species (ROS) and phenylpropanoids in mangoes during storage. Mangoes were soaked in a solution containing 1 × 10⁸ CFU/mL of B. amyloliquefaciens GSBa-1. The anthracnose disease incidence, disease index, respiration intensity, ethylene release, reactive oxygen species content, and the activities of related metabolic enzymes, phenylpropanoid-related metabolic enzymes, and phenolic acids in the skin and pulp of mangoes were investigated under normal temperature storage conditions. The results showed that the antagonistic bacterial treatment (ABT) did not significantly inhibit the growth of Colletotrichum gloeosporioides in vitro. However, it significantly reduced the incidence of mango anthracnose disease when applied to the mango peel. ABT enhanced the latent resistance of mango to anthracnose disease by activating its reactive oxygen and phenylpropanoid metabolism. It maintained higher levels of ROS production and elimination in the peel. Moreover, it rapidly activated manganese superoxide dismutase, induced the accumulation of H₂O₂, and enhanced the activity of manganese superoxide dismutase, catalase, ascorbate peroxidase, and peroxidase in the mango peel. Furthermore, ABT activated phenylalanine ammonia-lyase, cinnamic acid-4-hydroxylase, 4-coumaroyl-CoA ligase, and cinnamyl alcohol dehydrogenase in the mango peel and pulp, promoting the accumulation of antifungal phenolic acids such as gallic acid, catechins, and ellagic acid. Bacillus amyloliquefaciens GSBa-1 may be a potent inhibitor of mango anthracnose, primarily enhancing the resistance of mangoes to anthracnose by synergistically activating ROS in the peel and phenylpropanoid metabolism in the pulp, thereby reducing the incidence of anthracnose effectively.

Spoilage of perishable agricultural products during storage and transport leads to significant economic losses. Antimicrobial active preservative film is an emerging technology for preserving these products. This paper reviews the advantages and disadvantages of using antagonistic bacteria in agricultural product preservation, the synergy between antagonistic bacteria and preservative films, the combination of antimicrobial active films with other preservation methods, and their application in fruits, vegetables, chilled meat, aquatic products, and raw milk. The study concludes that while antagonistic and antimicrobial active films offer marked advantages in preserving agricultural products, challenges remain, such as degradation in mechanical properties and reduced stability after incorporating antagonistic bacteria, as well as the limited effectiveness of single-use applications. A recommended approach is to combine antimicrobial active films with other preservation techniques to enhance overall effectiveness. Currently, many antimicrobial active preservative films have demonstrated significant potential in preserving perishable agricultural products in the field of agricultural preservation.

Varietal characteristics significantly influence the quality of glutinous rice and its products; however, comprehensive studies on its cooking and processing properties remain limited. This research systematically evaluated the impact of varietal differences on these qualities, providing guidance for the industrial production and processing of glutinous rice. Seven widely cultivated varieties were selected to evaluate the physicochemical properties, processing performance, and eating quality. Key findings reveal that WK (Wanken) excels in water-binding capacity, exhibits a distinct protein composition, and possesses a compact texture. ZK (Zhongke) demonstrates superior thermodynamic properties, exceptional gel consistency, and strong anti-retrogradation ability, making it ideal for instant food processing. WL (Wuliang) achieves peak viscosity and high thermal stability, while ZZ (Zhennuo) exhibits optimal flavor quality. The innovation of this study lies in elucidating the functional relationships between multi-scale parameters—such as water mobility, protein fraction distribution, thermal properties, and volatile flavor compounds—and specific quality traits, thereby providing a theoretical basis for precision breeding and process-cultivar alignment.

To investigate the differences in reactive oxygen species (ROS) metabolism and signal transduction between the illuminated and non-illuminated surfaces of mangoes exposed to red light, this study used “Tainong No.1” mangoes as the test material, setting up three groups: mango exposed to red light, mango without red light and mango in darkness. The study measured maturity physiological indicators, ROS content, antioxidant enzyme activity, non-enzymatic substances, and combinations with DIA proteomics analysis. The results showed that red light exposure promoted the overall ripening of mangoes, and there was almost no difference in ripening between mango exposed to red light and mango without red light. Red light mainly induced rapid accumulation of hydrogen peroxide in the peel of the irradiated area and stimulated the synthesis of superoxide anion in the pulp. The antioxidant capacity of both the irradiated and non-irradiated areas was enhanced. Key proteins in the ROS signaling pathways such as Rab11, LRK-RLK, and PIN3 were significantly upregulated. In summary, red light promotes synchronous ripening of mango fruits by coordinately regulating the ROS homeostasis of the tissue, and provides new insights into the use of light signals for regulating fruit metabolism.