The study first demonstrated that burdock fructooligosaccharide (BFO) could inhibit peel browning in green banana, with 0.5% BFO treatment showing the most significant suppression of peel browning during low-temperature storage (7 ± 1 °C). The results revealed that 0.5% BFO treatment effectively restrained the increase in electrolyte leakage and malondialdehyde (MDA) content and maintained cell membrane integrity. Furthermore, BFO treatment enhanced total phenolic content and antioxidant capacity, alleviated oxidative damage, and better preserved the external quality of banana peel. Simultaneously, BFO treatment markedly inhibited both the activities of chlorophyll-degrading enzymes and their relative gene expression levels in banana peel, thereby maintaining higher chlorophyll content. This research provided a new insight into the mechanism of inhibiting peel browning for low-temperature storage preservation of banana.

Postharvest vegetables are still undergoing metabolic processes primarily through respiration. Although modified atmosphere packaging (MAP) can extend the shelf life of vegetables, it is of great significance to accurately predict the shelf life of vegetables for the quality assurance. In this study, the modified atmosphere packaged spinach and Chinese chives were stored at 0, 5, 10, 15, and 20°C, and Pseudomonas spp. count was determined regularly. The modified Gompertz model was used as the primary model to construct the model of Pseudomonas spp. growth kinetics in spinach and Chinese chives at different temperatures. On the basis of the primary model, the Belehradek (square root) model was selected as the secondary model to explore the influence of temperature on maximum specific growth rate ( μ _max ) and lag period ( λ ). Finally, the shelf life prediction model of spinach and Chinese chives was established and verified. From the results, the growth of Pseudomonas spp. showed an S‐shaped curve at different storage temperatures. With the increase of storage temperature, μ _max of microorganisms increased and λ decreased. The modified Gompertz model can describe the growth dynamics of Pseudomonas spp. well, and μ _max ^0.5 and (λ ^‐1 ) ^0.5 have a good linear relationship with storage temperature. The accuracy of the shelf life prediction model was verified by measuring the growth state of Pseudomonas spp. in modified atmosphere packaged spinach and Chinese chives at the storage temperature of 8°C. The results showed that the relative error between the predicted value and the measured value was 2.39% for spinach and 0.43% for Chinese chives, respectively, indicating that the shelf life prediction model could effectively predict the shelf life of spinach and Chinese chives at the storage temperature range of 0°C–20°C.

Thawing critically affects the quality of frozen large yellow croaker (Larimichthys crocea), particularly the retention of its commercially valued golden ventral appearance. This study systematically compared room-temperature, water-bath, ultrasound-assisted, microwave, and high-voltage electrostatic field (HVEF) thawing using physicochemical analysis, texture measurement, sensory evaluation, H&E histology, LF-NMR/MRI, and HS-GC-IMS. Although HVEF was not the fastest treatment, it showed the best overall quality preservation, with lower thawing loss, higher moisture retention, lower MDA and TVB-N values, better texture preservation, and the highest overall sensory score. HVEF also better preserved muscle structure, stabilized water distribution, retained the characteristic ventral-skin color, and showed a more restrained volatile profile than ultrasound-assisted and microwave thawing. Taken together, these results indicate that HVEF provides the best overall balance between thawing efficiency and post-thaw quality retention, particularly for preserving the commercially important golden ventral appearance of large yellow croaker.