Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots.

Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography-mass spectrometry, and metabolomics methods. Results showed that with prolonged storage, the LP-treated group had lower activities of peroxidase, phenylalanine ammonia-lyase, and lower levels of malondialdehyde, cellulose, and lignin compared to the control group, while superoxide dismutase and catalase activities and shear force values were higher. LP treatment also increased the levels of hexanol, (E)-2-hexenal, and azelaic acid, promoted the production of 2-nonanol and (Z)-2-heptenal, and inhibited the reduction of DL-malic acid, methionine, and the increase of -phenylalanine and 4-coumaric acid. These changes were closely related to fatty acid metabolism, TCA cycle, and phenylalanine metabolism pathways. Overall, LP treatment can effectively improve the storage quality of square bamboo shoots.