• The physicochemical indicators of fresh ginseng during low-temperature storage were characterized. • Through non-targeted metabolomics, the key differential metabolites during the storage of fresh ginseng were identified. • Lipid metabolism, phenylpropanoid metabolism and flavonoid biosynthesis are the main metabolic pathways that affect the spoilage and rot of chilled fresh ginseng. • It was first proposed that rutin and kaempferol might be the key marker compounds affecting the freshness of chilled fresh ginseng. Fresh ginseng is highly valued by consumers for its unique aroma and its property of not causing internal heat, a characteristic distinction from processed ginseng. However, maintaining its postharvest quality remains a significant challenge for the industry. Due to its high water and sugar content, fresh ginseng continues active physiological and metabolic activities after harvest, leading to decay, nutrient loss, and degradation of functional components. Therefore, a comprehensive understanding of its metabolic patterns during postharvest storage is crucial for developing effective preservation technologies, extending shelf life, and preserving its medicinal value. This study investigated the changes in chemical composition and textural properties of fresh ginseng after one month of low-temperature storage. Using non-targeted metabolomics combined with multivariate statistical analysis, we identified potential marker compounds and characterized their effects on the profile of non-volatile metabolites. A total of 994 Differentially accumulated metabolites (DAMs) were identified. The results indicated that the formation of these marker compounds was closely associated with three primary metabolic pathways: lipid metabolism, phenylpropanoid metabolism, and flavonoid biosynthesis. For the first time, this study proposes rutin and kaempferol as potential key marker compounds for assessing the freshness of ginseng. These findings provide new insights for identifying freshness markers in refrigerated fresh ginseng.
Qu et al. (Fri,) studied this question.