Fresh goji (Lycium barbarum L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d. Decay, aerobic plate count, firmness, weight loss, total soluble solid (TSS), and titratable acidity (TA) were evaluated during storage. A total of 90% O2 shocking more effectively reduced decay and maintained the weight loss and firmness of goji berries. Subsequently, changes in fungi communities were analyzed using high-throughput sequencing (HTS) in the 90% O2-shocking and control groups. The results showed that 90% O2 shocking retained the richness and diversity of fungi communities and the microbiome was related to the quality properties of the fruit. Thus, we inferred that high oxygen shocking inhibited the development of natural decay and maintained the satisfying quality of goji berries by affecting the fungi community composition, which reduced the growth of pathogenic fungi and harmful saprotrophic fungi in the genera, such as Filobasidium sp., Alternaria sp., and Cladosporium sp. We provide a new insight into the disease development and quality changes during the storage of postharvest goji berries.

Fresh “Lingwu” long jujube (Ziziphus jujuba cv. Mill) fruit is susceptible to softening, water loss, and flavor change during storage. The effect of intermittent high oxygen treatment (IHOT) on the quality of jujube was investigated, which was immersed in the oxygen concentration of 50% and 90% for 30 min every week along with 8 weeks of storage at 0 ± 1°C. Significantly, the firmness, weight loss, soluble solids content (SSC), and membrane integrity were significantly retarded in 50% and 90% IHOT. Meanwhile, the activities of peroxidase (POD) were maintained a higher level after 35 d storage in 50% IHOT. And the activities of alcohol dehydrogenase (ADH) were significantly inhibited, and the peak was delayed by 50% IHOT. Furthermore, polyphenol oxidase (PPO) activity was barely changed during the first 28 days of storage, and the lowest enzymatic activity was shown later in the 50% IHOT. These results indicated that the short‐term HOIT with appropriate concentration (50%) delayed the softening, maintained the moisture content and membrane integrity, and modulated key metabolic pathways of jujube fruit. As a whole, the applicability of IHOT could prolonged the shelf life of fresh jujube, which shows a great potential, in the application of fruit preservation. Practical applications Evaluation of different oxygen concentrations and treated models on jujube fruit helps the development of preservation technology for extending the shelf life of fruits. The application of intermittent high oxygen treatment to the fruits and vegetables was helpful to a novel postharvest preservation technology and the development of the fresh jujube fruit market.

It is crucial to address the dietary problems of hypertensive patients. The effect and mechanism of different contents of soybean protein on cooking quality and angiotensin-converting enzyme (ACE) inhibitory action in the extruded rice were firstly investigated. The results showed that the extruded rice with soybean protein possessed the higher taste value (90.32 ± 2.31), hardness (2.65 ± 0.01 g), and good pasting quality (p ≤ 0.05). Meanwhile, the soybean protein notably retarded the starch digestibility; the sample with 6% soybean protein showed the fewest rapidly digestible starch (RDS) content (78.82 ± 0.01 mg g−1) and the most slowly digestible starch (SDS) content (8.97 ± 0.45 mg g−1). Importantly, the ACE inhibition rate improved from 17.09 ± 0.01% to 74.02 ± 0.65% in the 6% soybean protein sample because of the production of peptides. The peptide composition of samples were compared, which showed that the effective ACE-inhibitory peptides usually contain 2~20 amino acids, and Pro, Leu, Ile, Val, Phe, and Ala were the main components. Overall, moderate soybean protein would give a good quality and lower ACE activity in extruded food.