Integrated non-targeted metabolomics and transcriptomics reveals the browning mechanism of scraped ginger (Zingiber officinale Rosc.).

Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, ginger can be effectively utilized in the production of pickles and other processed food products. However, following scraping, ginger undergoes a series of physiological and biochemical changes during storage, which can impact its subsequent development and utilization in food. Thus, the current study aimed to investigate the browning mechanism of scraped ginger using non-targeted metabolomics and transcriptomics. The findings revealed 149 shared differential metabolites and 639 shared differential genes among freshly scraped ginger, ginger browned for 5 days, and ginger browned for 15 days. These metabolites and genes are primarily enriched in stilbenes, diarylheptane, and gingerol biosynthesis, phenylpropanoid biosynthesis, and tyrosine metabolism. Through the combined regulation of these pathways, the levels of phenolic components (such as chlorogenic acid and ferulic acid) and the ginger indicator component (6-gingerol) decreased, whereas promoting an increase in the content of coniferaldehyde and curcumin. Additionally, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were significantly increased (p-adjust <0.05). This study hypothesized that chlorogenic and ferulic acid undergo polymerization under the catalysis of PPO and POD, thereby exacerbating the lignification of scraped ginger. These findings offer a theoretical foundation for understanding the browning mechanism of ginger after scraping. PRACTICAL APPLICATION: Ginger's quality and nutrition can change when its skin is removed. This happens due to physical and biochemical reactions during scraping. The browning that occurs affects both the taste and health benefits of ginger, we can better understand how to prevent browning and maintain ginger's quality. This research sheds light on improving ginger processing techniques for better products.

Investigation of Water Absorption Behavior of Recycled Aggregates and its Effect on Concrete Strength.

The water-cement ratio (w/c) has a significant effect on the strength of recycled concrete. In this study, considering the effects of water/cement ratio, strength, and water content of recycled aggregates, two kinds of pulse sequences of low-field nuclear magnetic resonance (LF-NMR) were applied to investigate the water migration behavior between simulated recycled aggregates (SRA) and water or fresh mortar. Three sets of concrete strength tests were designed and the results were used to verify the findings of LF-NMR imaging tests. The results showed that the depth of water migration in the SRA increases with time: at first the change rate is rapid, then slows down, and eventually tends to remain stable. When the SRA is in contact with fresh mortar with low w/c, no water migration occurs because the hydration of the cement in the mixture consumes a large amount of water, resulting in the inability of water to migrate into the SRA through capillary pressure. For the recycled aggregate concrete with high strength, the addition of extra water will increase the effective w/c and reduce the compressive strength of the concrete.