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

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 substances, while reducing the level of unfavorable ones. Both CMC and SP were effective in inhibiting the increase of LT's respiration intensity and the relative abundance of pathogenic microorganisms like Rhizopus microsporus and Rhizopus arrhizus. However, HW led to an abnormal decrease in respiration intensity and increases the relative abundance of certain pathogenic microorganisms. In summary, although the temperature setting in the hot water treatment group was not ideal, hot water treatment still significantly inhibited the spoilage and discoloration phenomenon. Both CMC and SP can effectively extend the storage and transportation period of LT in all aspects. This study provides a new idea for the preservation of LT.