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Fig is susceptible to lose fruit sensory quality due to its delicate skin and the natural bottom fruit pore. X-ray irradiation is an effective strategy for fruit preservation. This study investigated appearance and basic quality attributes of 'Siluhongyu' fig and evaluated the effects of X-ray on fig sugar metabolism and relative expression of genes. Results indicated that 'Siluhongyu' fig could be accepted by consumers with suitable overall dimension, soluble sugar, titratable acidity (TA), soluble protein, and dietary fiber contents. Sugar metabolism assay revealed that 3.0 kGy X-ray effectively inhibited the decline of glucose, fructose and sucrose contents. The starch degradation and the increase of amylase activity of figs were alleviated. In addition, the neutral invertase (NI), sucrose phosphate synthase (SPS), sucrose synthase (SS) and phosphofructokinase (PFK) activities in figs were activated by 3.0 kGy X-ray. About 22 % higher hexokinase (HK) activity was found in 3.0 kGy irradiated fruit than non-irradiated figs. Furthermore, 3.0 kGy X-ray upregulated gene expressions of NI, SS, HK, and PFK. The study proves that 3.0 kGy X-ray could be used as the feasible preservation means to regulate sugar metabolism and maintain quality of figs. • 3.0 kGy X-ray inhibited the decline of glucose, fructose and sucrose. • 3.0 kGy X-ray alleviated starch degradation and amylase activity. • 3.0 kGy X-ray activated sugar metabolism-related enzymes in figs. • 3.0 kGy X-ray upregulated gene expression of NI, SS, HK, and PFK. [ABSTRACT FROM AUTHOR]

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]