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X-ray irradiation is an effective technique for agricultural products preservation. In this study, figs were irradiated with X-ray doses of 1.0, 3.0, and 5.0 kGy and stored at 4 °C for 20 d to evaluate effects of X-ray on fig preservation. Non-irradiated figs were recorded as control group. Results indicated that 3.0 kGy X-ray delayed fig decay by inhibiting microorganism growth. The weight loss was alleviated, and sensory characteristics, color and firmness was maintained (2.27 N on day 16) in 3.0 kGy X-ray treated figs. 3.0 kGy X-ray also retained higher contents of total phenolics and flavonoids, and higher ABTS with DPPH radical scavenging activities. Microstructure analysis showed the integrity of 3.0 kGy X-ray treated tissue. Furthermore, energy status revealed 3.0 kGy X-ray resulted in 7.30% higher energy charge than control. The study proves that X-ray irradiation can be used as figs preservation means, which can reduce fig waste and increase fig industry productive value. • 3.0 kGy X-ray reduced fig decay and inhibited microorganism growth. • 3.0 kGy X-ray retained higher total phenol content and antioxidant capacity. • Microstructure integrity was observed in 3.0 kGy X-ray treated figs. • 3.0 kGy X-ray delayed the reduction of energy charge in figs. [ABSTRACT FROM AUTHOR]

[Display omitted] • 3.0 kGy X-rays delayed color deterioration and maintained redox homeostasis. • 3.0 kGy X-rays activated energy metabolism-related enzymes in figs. • 3.0 kGy X-rays maintained the mitochondria membrane integrity of fig tissue. • 3.0 kGy X-rays promoted NADK activity and reduced NADH accumulation. In this study, figs were irradiated with X-rays doses of 1.0, 3.0, and 5.0 kGy and stored at 4 °C for 20 d to evaluate effects of X-ray on redox homeostasis and energy metabolism in figs. Non-irradiated figs were recorded as control group. Results indicated that 3.0 kGy X-rays delayed fig color discoloration by inhibiting the ΔE* values. The electrolyte leakage, MDA and O 2 –· levels of figs were significantly alleviated. Energy metabolism assay revealed that 3.0 kGy X-rays could significantly maintain higher activities of H+-ATPase, Ca2+-ATPase, SDH, CCO, G6PDH and 6PGDH of figs. 3.0 kGy X-rays also retained mitochondria membrane integrity of figs. Furthermore, 3.0 kGy X-rays resulted in 26.09 % higher NADK activity and 16.30 % lower NADH content than the control. The study proves that X-ray irradiation can be used as figs preservation means to maintain redox homeostasis and regulate energy metabolism, thus lengthening the shelf life of figs. [ABSTRACT FROM AUTHOR]

This study investigated the color and pigment content changes, the activities of flavonoid biosynthesis related enzymes and relative expression of genes of irradiated winter jujubes during cold storage at 0 ± 1 ℃ for 70 d. The results showed that 0.3 kGy X-rays could maintain the lightness and superior appearance of winter jujube while suppressing the decay. In addition, the activities of phenylalanine ammonia-lyase (PAL) and dihydroflavonol reductase (DFR) were restricted in 0.3 kGy X-rays treated jujubes, and the relative expression of MYB transcription factors (LOC107415776 and LOC107404478) and bHLH transcription factors (LOC107407443, LOC107423582 and LOC107423649) were down-regulated, causing the reduced anthocyanin and quercetin content. Together with the alleviated chlorophyll degradation levels delayed the reddening of irradiated jujube. This research demonstrates the potential of 0.3 kGy X-rays in delaying winter jujube reddening, which can provide a solid theoretical reference for the mechanism study. [Display omitted] • X-ray is a promising non-thermal preservation technology. • 0.3 kGy X-rays delay the reddening of winter jujube. • 0.3 kGy X-rays inhibit anthocyanins and quercetin synthesis. • 0.3 kGy X-rays reduce PAL and DFR activities. • 0.3 kGy X-rays restrict relative expression of MYB and bHLH. [ABSTRACT FROM AUTHOR]

In this research, winter jujubes were treated with X-ray doses of 0, 0.3, 0.5 kGy and stored at 0 °C. Then jujubes from early (day 0) and late (day 60) storage were transferred to 20 ± 1 °C and qualities were evaluated every 3 days to explore the preservation effect of X-ray. Results indicated that 0.3 kGy X-ray inhibited the jujube decay by preventing 8.20% of fungal and 29.12% of aerobic bacterial growth. The pectin decomposition was prevented (0.21% on day 60), softening was alleviated, and reddening was delayed for 5 days correspondingly. Microscopic observation validated the integrity of the treated jujube tissue. Furthermore, the highest inhibition rates of 0.3 kGy X-ray on the activities of polygalacturonase (PG), cellulase and β-glucosidase (β-Glu) were 47.32%, 74.71% and 68.00%, respectively. Research demonstrated X-ray's potential in winter jujube preservation, which can provide a solid theoretical reference for the development and industrial application. • 0.3 kGy X-ray extends the shelf-life of winter jujube stored at room temperature to 12 days. • 0.3 kGy X-ray inhibits 8.20% of fungal and 29.12% of aerobic bacterial growth. • 0.3 kGy X-ray decreases the activities of polygalacturonase (PG), cellulase and β-glucosidase (β-Glu) by 47.32%, 74.71% and 68.00%, respectively. • Winter jujube discoloration is positively correlated with softening decreases. [ABSTRACT FROM AUTHOR]