Different packaging films regulate textural quality of fresh-cut chili peppers by regulating reactive oxygen species and membrane lipid metabolisms

Textural loss is a major quality issue affecting fresh-cut chili peppers’ shelf life. We explore how different packaging materials influence textural quality and their impact on membrane lipid and reactive oxygen species (ROS) metabolism. Polyethylene (PE) packaging was found to effectively delay softening and water loss compared to ethylene-vinyl alcohol copolymer (EVOH). Compared with EVOH, PE exhibited higher O 2 and lower CO 2 concentrations in package, lower pH values, decreased respiration rate, and improved cell membrane integrity. PE-packaged samples exhibited lower malonaldehyde, hydrogen peroxide, and superoxide anion levels, alongside higher catalase, ascorbate peroxidase, and superoxide dismutase activities. Additionally, PE samples had reduced levels of glutathione while increased ascorbic acid, and enhanced DPPH radical-scavenging capability and reducing power. Furthermore, PE packaging showed reduced activities of lipase, phospholipase D, phosphatidylcholine- and phosphatidylinositol-specific phospholipase C, while maintaining higher levels of phosphatidylinositol and phosphatidylcholine, and lower diacylglycerol content during late storage. These findings indicated that PE packaging increased the scavenging ability of ROS, thereby reducing the accumulation of ROS. It also decreased the activities of membrane lipid-degrading enzymes, which in turn increased phospholipid levels and maintained membrane integrity. As a result, textural deterioration in fresh-cut chili peppers was delayed. • This work illuminates the mechanism of textural loss in fresh-cut chili pepper. • Reveal the mechanism of regulating softening process by different packaging films. • PE packaging improved cell membrane integrity of fresh-cut chili pepper. • PE delayed textural loss through reducing ROS accumulation. • PE mitigated textural loss by delaying membrane phospholipids degradation.