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A fundamental aspect of human cognition is the ability to parse our constantly unfolding experience into meaningful representations of dynamic events and to communicate about these events with others. How do we communicate about events we have experienced? Influential theories of language production assume that the formulation and articulation of a linguistic message is preceded by preverbal apprehension that captures core aspects of the event. Yet the nature of these preverbal event representations and the way they are mapped onto language are currently not well understood. Here, we review recent evidence on the link between event conceptualization and language, focusing on two core aspects of event representation, event roles and event boundaries. Empirical evidence in both domains shows that the cognitive representation of events aligns with the way these aspects of events are encoded in language, providing support for the presence of deep homologies between linguistic and cognitive event structure.

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Strawberries were treated with different concentrations of ethanol vapor and then cut into four wedges and stored at 4 °C for 1 week. It was found that 4 mL/kg of ethanol was the optimal concentration to reduce the decrease of firmness and weight loss. Total phenolics content, total flavonoid and anthocyanin contents, antioxidant enzyme activities, and gene expression related to the antioxidant were elevated using the ethanol treatment. Ethanol vapor also suppressed microbial growth and promoted free radical (hydroxyl and DPPH) scavenging capacities and four kinds of esters and bioactive components in strawberry wedges. Moreover, ethanol enhanced antioxidant enzyme activities including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) by activating related gene expression. The results of our research indicate that ethanol vapor has potential application in preserving quality and improving antioxidant capacity of fresh-cut strawberries.

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