Effects of Different Preservation Treatments on Post-harvest Storage Quality and Volatile Aroma Compounds in Ginger

To evaluate the effectiveness of different preservatives on the postharvest quality of ginger, treatments involving chlorine dioxide (ClO₂), ascorbic acid (VC), cinnamaldehyde (CA), and a combined treatment (ClO₂+VC+CA) were applied separately. The ginger was stored under refrigerated conditions (13±0.5 ℃, 90% relative humidity), and the impact of these treatments on the physicochemical properties and related enzyme activities of ginger was assessed. Flavour profiles were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that all preservative treatments significantly delayed the deterioration of ginger quality (P<0.05), with the combined treatment demonstrating a synergistic effect. After 120 days of storage, the water loss rate of ginger was reduced by 57.67% compared to the control (CK). The activities of phenylalanine ammonia-lyase (PAL), superoxide dismutase (SOD), and catalase (CAT) increased by 7.78%, 11.22%, and 28.61%, respectively, while polyphenol oxidase (PPO) and peroxidase (POD) activitie significantly decreased (P<0.05). Retention of gingerol, protein, and polysaccharides improved by 31.65%, 35.47%, and 40.02%, respectively, compared to the control. Moreover, GC-IMS combined with principal component analysis revealed clear differences in volatile profiles among the various treatment groups. The combined treatment promoted the accumulation and retention of important aroma compounds, including green aromas (Citral), fruity aromas (β-laurene), and spicy aromas ((E,E)-2,4-hexadienal). In conclusion, the combined preservation approach proved to be an effective strategy for maintaining post-harvest ginger quality by boosting antioxidant enzyme activity and minimizing aroma volatile loss. This research offers a theoretical basis and technical reference for developing ginger preservation technologies.