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Sweet cherry (Prunus avium L.), one of the most appreciated and most important commercial temperate fruits, has high sensory quality and nutritional value. Investigating its metabolic variations provides valuable information on the formation of fruit quality. In this study, widely targeted LC-MS/MS based metabolomics was used to identify and quantify metabolic changes during 'Black Pearl' sweet cherry development and ripening. A total of 263 significant differentially expressed metabolites (DEMs) were detected during the four fruit-development stages. Significant differences were observed in the composition and content of compounds in the four stages of cherry development, especially sugars, organic acids, and flavonoids. Moreover, transcriptome analysis provided a molecular basis for metabolic variations during fruit development. A total of 6724 significant differentially expressed genes (DEGs) were identified. Further correlation analysis of major DEMs and DEGs showed that 19 key DEGs were involved in sugar metabolism, 23 key DEGs in organic acid metabolism, and 13 key DEGs in flavonoid metabolism. The upregulated genes involved in the flavonoid pathway probably play an important role in regulating the rapid increase of anthocyanin content during fruit development. These comprehensive analysis data provide a better understanding to improve fruit quality traits based on molecular and metabolic levels. [ABSTRACT FROM AUTHOR]

• mmol L−1 of MeSA improved the storage quality of cherry at low temperature. • MeSA could reduce the loss of alcohols, aldehydes, ketones and terpenoids of cherry. • MeSA could increase the content of esters of cherry during cold storage. Cherries are easy to soften and rot during the period of storage. This work was performed to assess the impact of different concentrations of methyl salicylate (MeSA, 0.1 mmol·L−1, 1.0 mmol·L−1, 2.0 mmol·L−1) on fruit quality and aroma compounds of cherries ('Meizao' and 'Labins') during cold storage (0 °C). Results showed that 1.0 mmol·L−1 of MeSA had the greatest effect on decreasing the respiration rate, improving the firmness and maintaining the soluble solids content (SSC) of cherry fruits. The main volatile aroma compounds in 'Meizao' and 'Labins' cherries were benzyl alcohol, hexanal, trans-2-hexenal, benzaldehyde and 2-hexenal. Additional observations revealed that MeSA could increase the ester aroma compounds and delay the loss of alcohol, aldehyde, ketone and terpenoid aroma compounds in postharvest cherries. Therefore, MeSA could effectively improve the quality and inhibit aroma loss of cherry fruits during cold storage. [Display omitted] [ABSTRACT FROM AUTHOR]

Fruits and vegetables are highly susceptible to spoilage, and effective postharvest packaging technology can significantly extend their shelf life of fruits and vegetables. Many studies have shown that the use of electrospinning to encapsulate natural bioactive compounds, including plant extracts, metals, and metal oxides, in active packaging can effectively extend the shelf life of postharvest fruits and vegetables. Electrospun films have the characteristics of a large specific surface area, high porosity, and non-thermal processing, which can effectively improve the encapsulation efficiency and slow-release performance of bioactive compounds. This paper reviews the research progress in electrospinning technology encapsulating natural bioactive compounds for postharvest packaging of fruits and vegetables, and the effect of functional electrospun submicro-fiber films on the postharvest storage quality of fruits and vegetables. Encapsulation of natural bioactive compounds into electrospun submicro-fibers film can improve the function of film, including antibacterial property, antioxidant property and ethylene absorption property. These effects include (1) control of softening, (2) inhibition of fruit browning and enhancement of antioxidant capacity, (3) ethylene degradation, (4) reduction of corruption, and (5) regulation of sugars and acids. This review provides deep insights into the current limitations and future prospects of electrospinning technology in the field of active fruit packaging. • Natural bioactive compounds can be encapsulated in polymers by electrospinning. • Natural polymers need to be cross-linked to prepare electrospun film. • Natural bioactive compounds can improve the function of electrospun film. • Electrospun film can improve the function of fruits and vegetables packaging. [ABSTRACT FROM AUTHOR]