Soil salinity threatens global crop productivity by disrupting plant growth and development, and its severity is increasing under climate change. Na⁺/H⁺ antiporters (NHXs) are central to maintaining osmotic balance and ion homeostasis under salt stress, regulating cytosolic Sodium (Na⁺), Potassium (K⁺), and Hydrogen (H⁺). This review provides an in-depth synthesis of recent advances in understanding NHX gene families across diverse plant species, highlighting Na⁺/K⁺ selectivity, transport mechanisms, regulatory pathways, and conserved structure-function and evolutionary features. We outline the potential for improving salinity tolerance through advanced genetic methodologies, including genome engineering and marker-assisted breeding, and examine the interactions between NHX proteins, abscisic acid signaling, and beneficial microorganisms. We also note emerging adjunct approaches using organic and nanomaterials to modulate NHX activity. Together, these insights offer an integrated perspective on NHX-mediated pathways and regulation, and delineate practical avenues for deploying NHX-informed strategies to develop salt-tolerant crops and advance sustainable agriculture in the context of climate change.

Ethylene is an essential indicator of fruit ripening and climacteric or non-climacteric nature. This study investigated the postharvest behavior of five Chinese bayberry cultivars ‘Biqi’, ‘Dongkui’, ‘Fenhong’, ‘Xiazhihong’, and ‘Shuijing’. The fruits were harvested mature and stored at room temperature (25 °C) and under cold storage conditions (4 °C) to investigate the dynamics of ethylene production, firmness, anthocyanin content, and cell wall polysaccharide composition, as well as basic fruit physicochemical characteristics. The results show that Chinese bayberry is a climacteric fruit with ethylene production peaking shortly after harvest, especially at room temperature. Fruit color intensified over time due to anthocyanin accumulation, particularly in the flesh core. Darker cultivars produced more ethylene, which correlated with higher anthocyanin levels. At room temperature, ‘Biqi’ (black) had the highest ethylene production (4.03 µL·kg⁻¹·h⁻¹) and anthocyanin content (0.91 mg/g FW), while ‘Shuijing’, the white cultivar, had the lowest ethylene levels (1.9 µL·kg⁻¹·h⁻¹) and anthocyanin content (0.03 mg/g FW). Firmness significantly decreased at room temperature due to the degradation of hemicellulose and insoluble pectin, whereas cold storage mitigates this effect. After 3 days at room temperature, the average of firmness decreased by 23.7% in the five cultivars, compared to 12.7% under cold storage. Total soluble solids increase during storage, enhancing sweetness, especially at room temperature, with ‘Biqi’ increasing from 9.2 to 10.9% at 4 °C. Titratable acidity slightly decreased over time: the value for ‘Biqi’ decreased from 1.2% to 0.95% at room temperature and 1.1% at 4 °C. Citric, malic, and tartaric acid generally declined at room temperature but stabilized under cold storage. Sucrose, fructose, and glucose increased or remained stable, with significant varietal differences. Our results indicate that storing Chinese bayberry at 4 °C effectively preserves its quality and extends postharvest life. These findings underscore ethylene’s key role in regulating ripening, postharvest quality, and shelf life by influencing fruit color, firmness, and overall consumer appeal.

Chinese bayberry (Morella rubra) is an exotic fruit with a short postharvest shelf life, and its juice is valued for its distinctive aroma, making it suitable for producing characteristic liquor. Varietal differences and processing have a major effect on aroma, but systematic profiling of volatiles during production stages remains limited. In this study, we examined the aroma profiles of three bayberry varieties (‘Biqi’, ‘Dongkui’, and ‘Xiazhihong’) at three key stages: fresh juice, fermented juice, and distilled liquor. Using GC–MS analysis, terpenoids and esters had the most pronounced shifts during processing, with several compounds identified as key markers for each stage. Fermentation primarily altered terpenoid content, while distillation selectively enriched volatile esters. Odor activity analysis revealed that fruity and green notes dominated the fermented juice aroma, while woody and sweet descriptors prevailed in distilled liquor. ‘Biqi’ contained higher levels of several aroma-active constituents and received superior sensory scores. These findings reveal variety-specific volatile fingerprints and highlight how sequential processing shapes the aroma chemistry of bayberry liquor.