Intervention mechanisms of X-ray irradiation pretreatment on the quality and antioxidants of fresh Gastrodia elata Blume during storage

作者：Yidi Wang, Feifei Li, Jiangtao Yu, Yuanmeng Wang, Fanglei Chen, Zhijun Xin, Luyao Kang, Xiao Liu, Xuehu Li, Libin Zhou · 发表于：Scientia Horticulturae · 年份：2025 · DOI：10.1016/j.scienta.2025.114110 · 被引用次数：8 · 研究领域：Food Quality and Safety Studies、GABA and Rice Research、Agriculture, Soil, Plant Science

• 0.3 kGy X-ray irradiation extends fresh Gastrodia elata's cold storage shelf life to 40 d via microbial inactivation and decay factor reduction. • The pretreatment enhances total phenolics, flavonoids, gastrodin, and antioxidant activity, and slows VC loss and soluble solids change. • X-ray triggers ROS defense, increases SOD, CAT, and POD activities, decreases MDA, boosts decay resistance and reveals the mechanism. Fresh Gastrodia elata Blume has been traditionally utilized as both a food and medicinal plant in China and other East Asian countries. However, its market potential has been limited due to challenges in storage. This study aimed to explore the effects of X-ray irradiation pretreatment at different doses (0.1, 0.3, and 0.5 kGy) on the preservation quality of Gastrodia elata and to investigate its underlying regulatory mechanisms. The results demonstrated that X-ray irradiation effectively delayed deterioration by inactivating microorganisms, reducing soluble solids content (SSC), and delaying weight loss. At the end of the storage period, compared to the control group, the 0.3 kGy treatment significantly increased the total phenolics, total flavonoids, and gastrodin content by 90.20 %, 23.25 %, and 55.47 %, respectively. Furthermore, the irradiation activated the reactive oxygen species (ROS) defense system, enhanced antioxidant-related enzyme activities, and increased DPPH radical scavenging capacity by 26.37 %. These findings suggest that 0.3 kGy X-ray irradia...