Widely targeted metabolomics analysis reveals that the combined treatment of acidic electrolyzed water and a high-voltage electrostatic field maintains the storage quality of Huping jujube fruits

作者：Xiaojie Chang, Yang Chang, Xiaoyan Chang, Xueling Cheng, Longzhen Li, Yu Wang · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117521 · 被引用次数：8 · 研究领域：Ziziphus Jujuba Studies and Applications、GABA and Rice Research、Food Quality and Safety Studies

The metabolic regulatory mechanism underlying the enhancement of Huping jujube storage quality by combining acidic electrolyzed water with a high-voltage electrostatic field (AH) treatment remained unclear. In this study, widely targeted metabolomics was employed to investigate this regulatory mechanism. The results revealed the identification of a total of 299 common differentially accumulated metabolites (DAMs) that were associated with both aging and AH treatment. AH treatment mitigated the accumulation of organic acids, degradation products of cell walls (such as saccharides), and degradation products of cell membranes, including free fatty acids (FFAs), lysophosphatidylcholine (LPC), and lysophosphatidylethanolamine (LPE) during cold storage, suggesting that it could effectively maintain the firmness of jujube fruits. Additionally, AH treatment reversed the accumulation of most phenolic acids, tannins, flavanols, quinones, lignans and coumarins-type DAMs during the storage of jujube fruits, thereby ensuring the preservation of exceptional appearance and taste quality. Furthermore, AH-treated jujube fruits exhibited a decrease in the accumulation of nucleic acids and protein hydrolysis products, indicating an effective retardation of their breakdown and degradation. In sum, these findings indicated that AH treatment effectively enhanced the firmness, appearance, taste, and retarded the degradation of nucleic acids and proteins in jujube fruits, thereby improving their sto...