Effects of hot water treatment, silver hydroxide ion solution and carboxymethyl chitosan on <i>Lanxangia tsao-ko</i> quality.

ABSTRACT: The fruit of Lanxangia tsao - ko (LT), a widely used spice, is highly perishable during storage and transportation making it essential to develop effective preservation methods. This study employed multi-omics techniques to evaluate the effects of three different treatments on the quality of LT during short-term storage. Results demonstrated that, compared to the tap water control group (TW), the hot water treatment group (HW), carboxymethyl chitosan treatment group (CMC), and hydrogen peroxide‑silver ion solution treatment group (SP) significantly suppressed the increase in color change intensity (ΔE), browning index (BI), weight loss rate (W%), and rot rate (R%) of LT. Furthermore, these treatments promoted the accumulation of beneficial flavor substanc

SUBMITTER: Zeng A 

PROVIDER: S-EPMC12756623 | biostudies-literature | 2026 Jun

REPOSITORIES: biostudies-literature