Honey peach (Prunus persica L.) is highly nutritious; it is an excellent source of sugars, proteins, amino acids, vitamins, and mineral elements. However, it is a perishable climacteric fruit that is difficult to preserve. In this study, “Feicheng” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated for 24 h with 2 μL L⁻¹ 1-MCP, then packed in LMF. In comparison with the control treatment, 1-MCP + LMF treatment markedly decreased the respiration rate, weight loss, and rot rate of peach fruits. Moreover, the combination of 1-MCP and LMF suppressed the increase in soluble solids (SS) and reducing sugars (RS), as well as the decrease in titratable acid (TA) and ascorbic acid (AsA). The combined application also maintained a high protopectin content and low soluble pectin content; it reduced the accumulation of superoxide anions (O₂⁻) and hydrogen peroxide (H₂O₂). Except in a few samples, the catalase (CAT) and ascorbate peroxidase (APX) activities were higher when treated by 1-MCP + LMF. Conversely, the phenylalanine deaminase (PAL), peroxidase (POD), lipase, lipoxygenase (LOX), polygalacturonase (PG), β-glucosidase, and cellulase (Cx) activities were lower than in the control. Furthermore, 1-MCP + LMF treatment reduced the relative abundances of dominant pathogenic fungi (e.g., Streptomyces, Stachybotrys, and Issa sp.). The combined treatment improved the relative abundances of antagonistic fungi (e.g., Aureobasidium and Holtermanniella). The results indicated that the co-application of 1-MCP and LMF markedly reduced weight loss and spoilage, delayed the decline of nutritional quality, and inhibited the physiological and biochemical metabolic activities of peach during storage. These changes extended its shelf-life to 28 days at 5 °C. The results provide a reference for the commercial application of this technology.

Chlorogenic acid (CGA), a polyhydroxy phenolic acid, has been extensively studied for its antimicrobial properties. Staphylococcus aureus (S. aureus) threatens food safety by forming biofilms. This study aimed to investigate the mechanism of CGA against S. aureus and its biofilm. The anti-bacterial activity of CGA was assessed using crystal violet staining, TEM, SEM, a CLSM, and using metabolomics and molecular docking to elucidate the mechanism. The results indicated that the minimum inhibitory concentration of CGA against S. aureus was 2.5 mg/mL. CGA disrupts the integrity of bacterial cell membranes, leading to increased hydrophobicity, morphological changes, scattering, and reduced spreading. This disruption decreases biofilm adhesion and bacterial count. Metabolomics and molecular docking analyses revealed that CGA down-regulates key amino acids. It forms hydrogen bonds with penicillin-binding protein 4 (PBP4), Amidase, glutamate synthetase B, and glutamate synthetase A. By inhibiting amino acid metabolism, CGA prevents biofilm formation. CGA interacts with amino acids such as aspartic acid, glutamine, and glutamate through hydroxyl (-OH) and carbonyl (-C=O) groups. This interaction reduces cell viability and biofilm cohesion. The novel findings of this study, particularly the extension of the shelf life of pasteurized milk by inhibiting S. aureus growth, highlight the potential of CGA as a promising anti-biofilm strategy and preservative in the dairy industry.

Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to Kocuria rhizophila. Relevant properties of K. rhizophila as potential starter culture were evaluated in vitro for the first time. Intra-species diversities were found in phylogenetic and physiological properties of K. rhizophila isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. K. rhizophila may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.