Curcumin-Mediated Photodynamic Treatment Enhances Storage Quality of Fresh Wolfberries via Antioxidant System Modulation

). Notably, at day 3, the enzymatic activities of catalase (CAT) and ascorbate peroxidase (APX) in Cur-PDT-treated wolfberries were 1.12 and 1.88 times higher, respectively, than those in the control group. These elevated enzyme activities promoted the biosynthesis and recycling of ascorbic acid (AsA) and glutathione (GSH), leading to their substantial accumulation under oxidative stress conditions. By modulating the antioxidant defense system, Cur-PDT has the potential to extend the shelf-life of post-harvest wolfberries and enhance their overall quality attributes, thereby maintaining physiological homeostasis during storage.