CC, the fourth most frequently diagnosed malignancy in women worldwide, is a major global health challenge, particularly in low-resource regions. Approximately 88.1% of the 604,000 CC new cases occurred in low- and middle-income countries in 2020, and more than 90% of the 342,000 CC deaths occurred in low- and middle-income countries in 2020¹. China, as one of the most populous developing countries worldwide, accounts for 18% of global CC incidence and 17% of global CC deaths¹. In 2016, 119,300 CC new cases and 37,200 deaths occurred in China². Although CC incidence and mortality in China were lower than the global average level, the mortality was 2 times higher than that in the USA and UK³. Overall, the incidence and mortality rates of CC in China are increasing, particularly in rural areas (annual percentage change in incidence during 2007–2014 of 6.0 and 2.2 in rural and urban areas, respectively)^4,5. Gaps in CC prevention between China and the developed world, as well as among regions of China, highlight the necessity for implementing comprehensive and sustainable CC control strategies tailored to the socioeconomic development of different areas of China.

Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 °C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 μg/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods.

Table grapes (fresh Vitis vinifera L. fruit) rank among the top five fruit crops worldwide, yet their high perishability poses significant challenges for postharvest handling and storage. This review offers a comprehensive analysis of current and emerging preservation strategies—including chemical fumigation, irradiation, packaging technologies, controlled-atmosphere (CA) storage, biodegradable coatings, and synergistic preservation systems. Distinct from prior studies that typically emphasize specific techniques or treatment categories, this work integrates mechanistic insights with technological advancements and industrial practices across multiple preservation modalities. It further evaluates the comparative effectiveness, limitations, and practical relevance of these strategies along the supply chain. Importantly, it identifies critical research gaps—such as the lack of cultivar-specific preservation protocols, the need for low-residue and environmentally sustainable treatments, and the absence of real-time quality monitoring systems. Addressing these gaps is essential for developing next-generation solutions. Finally, this review highlights practical implications by offering a forward-looking framework to guide innovation, providing grape producers and supply chain stakeholders with strategies to minimize losses, preserve quality, and enhance market competitiveness.