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BACKGROUND: This study aimed to investigate the effect of 6, 12, and 24 h short‐term anaerobic treatment on kiwiberry quality and antioxidant properties at 5 °C. RESULTS: Short‐term anaerobic treatment was found to delay ripening and softening in kiwiberries, evident from changes in ethylene release, total soluble solids, starch, protopectin, and fruit texture. The 24 h treatment group exhibited the lowest decay rate of 12% on day 49, a 38% reduction compared with the control group. Anaerobic treatment reduced flesh translucency and decay in the fruit. The 12 h and 24 h treatments enhanced the activities of superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase, and increased the level of total phenolics, flavonoids, anthocyanins, and ascorbic acid. Moreover, it lowered oxidative damage in cell membranes, evidenced by reduced malondialdehyde content and relative conductivity. CONCLUSION: These results indicate that anaerobic treatment maintains the fruit quality by stimulating its antioxidant defense system. Therefore, short‐term anaerobic treatment emerges as a promising method for kiwiberry storage. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

• Excessive oxidative stress in high O2 environment (19%∼20%)accelerated the quality deterioration of mushrooms. • Ultra-low O2 environment (1%∼2%) improved the antioxidant capacity and reduced oxidative damage. • Ultra-low O2 environment inhibited the browning of mushrooms. • Agaricus bisporus has better anaerobic stress adaptation and hypoxia tolerance. Short-term anaerobic treatment provides significant benefits in maintaining the quality of mushrooms, but this benefit requires re-exposing the mushrooms to a suitable O 2 environment. Hence, this research investigated different re-oxygenation environments after 6 h anaerobic treatment on the antioxidant properties of A. bisporus. Results showed that ultra-low O 2 environment (1%∼2%) reduced the accumulation of superoxide radical (O 2 −) and hydrogen peroxide (H 2 O 2), increased the activity of superoxide dismutase (SOD), catalase (CAT) and aseorbate oxidase (APX) and the content of non-enzymatic antioxidants including flavonoids and ascorbic acid, as well as inhibited browning due to the lowest polyphenol oxidase (PPO) and peroxidase (POD) activities. However, oxidative stress caused by instantaneous high concentration O 2 exposure (19%∼20%) caused severe oxidative damage to tissues and thus showed poor antioxidant properties and color maintenance. In conclusion, the ultra-low O 2 environment after anaerobic treatment can maintain the quality of mushrooms by improving the antioxidant capacity and reducing oxidative damage. [ABSTRACT FROM AUTHOR]

• 6 h anaerobic treatment inhibited key enzyme activities of respiratory pathway. • 6 h anaerobic treatment increased the activity of antioxidant enzymes. • 6 h anaerobic treatment reduced cell oxidative damage. In this study, the effects of N 2 anaerobic treatment for 6 h, 12 h, and 24 h on respiratory metabolism and the oxidation status of mushroom (Agaricus bisporus) were evaluated for a storage period of fifteen days including key enzyme activity of respiratory pathway, antioxidant enzyme activity, brightness, browning index, anaerobic metabolites, and cell ultrastructure. The results showed that 6 h anaerobic treatment inhibited key enzyme activities of glycolysis (EMP), tricarboxylic acid (TCA) cycle and pentose phosphate pathway (HMP), increased the activity of superoxide dismutase (SOD) and catalase (CAT) as well as maintained the cell integrity and functionality compared to other treatments. The intensity of anaerobic treatment was proportional to ethanol production, while the senescence of mushrooms seemed to be closely related to acetaldehyde content. The 24 h treatment showed the highest browning index, which may be related to the cytotoxicity produced by acetaldehyde. Therefore, appropriate anaerobic treatment of 6 h in the condition of this study can reduce the oxidative damage of cells and delay mushroom senescence by regulating the fermentation metabolism at a beneficial level. [ABSTRACT FROM AUTHOR]