The flavor and quality characteristics of different parts (Jinyao, Fengjian, Sanduan, Yingeng, Huakai, and Wuduan) of Meigancai (preserved mustard greens) from Jinyun were systematically evaluated in terms of their basic physicochemical properties, nutritional composition, antioxidant capacity, and volatile flavor profiles. The results showed that the moisture content (10.61%–16.30%), total acid content (33.56–46.81 g/kg), and reducing sugar content (24.72–135.79 mg/g) of all parts were within acceptable ranges. Significant differences were observed among different parts in terms of antioxidant activity, free amino acid composition, and volatile flavor compounds. Among the six parts, Wuduan exhibited the strongest antioxidant capacity, accompanied by the highest levels of total flavonoids and vitamin C. The total free amino acid content ranged from 10.88 to 30.40 g/kg. Yingeng showed clear advantages in protein content, total free amino acids, and taste activity values (TAV), indicating superior nutritional quality and favorable taste characteristics. A total of 76 volatile compounds were identified across all parts by gas chromatography-ion mobility spectrometry (GC-IMS) and 131 compounds by gas chromatography-mass spectrometry (GC-MS). Notably, Wuduan was characterized by both a greater diversity and higher relative abundance of volatile compounds, contributing to a more complex and layered flavor profile. Overall, this study establishes a multidimensional quality evaluation framework for Jinyun Meigancai and elucidates quality differences among its various parts, providing a theoretical basis for raw material selection, consumption guidance, and high-value utilization of Jinyun Meigancai.

This study explored how plantaricin Q7 acts against Pseudomonas fluorescens at cellular and protein expression levels. Plantaricin Q7 exhibited a minimum inhibitory concentration (MIC) of 144 AU/mL against P. fluorescens. The scanning electron microscopy and transmission electron microscopy revealed morphological changes in P. fluorescens upon exposure to 1 MIC of plantaricin Q7, disrupting cell membrane permeability and integrity, forming pores, and causing intracellular material leakage. The confocal laser scanning microscopy and leakage tests confirmed these observations. The attenuated total reflectance-Fourier transform infrared spectroscopy indicated alterations in cell proteins and carbohydrates due to plantaricin Q7. Proteomics analysis of bacterial protein content showed significant differences between untreated and plantaricin Q7-treated P. fluorescens, as confirmed by principal component analysis. Downregulation of MlaC, MlaF, FadA, FadB, PyrB, IlvC, GlnA, L29, L31, and L32 at protein and transcriptional levels post-treatment with plantaricin Q7 suggested inhibition of the maintenance of lipid asymmetry system primarily responsible for membrane damage. Furthermore, plantaricin Q7 inhibited fatty acid degradation, disrupted amino acid metabolism, and potentially suppressed ribosomal protein expression, revealing a new target for its anti-P. fluorescens activity. This study provides important insights into plantaricin Q7’s mechanism against P. fluorescens.

As a common plant that is widely used for both medicinal and culinary purposes, ginger is rich in polysaccharides, terpenes, phenols and other active substances, imparting it with antioxidant, anti-inflammatory, antibacterial, anticancer, neuroprotective and antidiabetic properties. In this paper, we review the current understanding on the composition and biological activities of ginger extract, discusses the application of ginger in food packaging, and propose future directions for ginger extract research, hoping to arouse people’s attention on ginger and its further application so as to promote the comprehensive utilization of ginger resources.