Effects of different ways of inducing dormancy on the quality of waterless storage and transportation of Verasper variegatus

Flatfish species such as Scophthalmus maximus, Paralichthys olivaceus, and Cynoglossus semilaevis can achieve long-term survival under low-temperature anhydrous conditions. However, Verasper variegatus shows poor survival performance under single physical cold acclimation, with a maximum survival of only 83.33% after 24 h, which limits its long-distance transport. This study aimed to investigate the effects of different induced dormancy treatments on the nutritional and flavor quality of V. variegatus during anhydrous storage and transport, so as to identify an improved preservation method. Based on cold acclimation, additional treatments including vitamin C immersion, anesthesia, and light exposure were applied. Changes in nutritional composition, flavor, and taste characteristics were compared during 0–18 h of anhydrous storage and transport. Results showed that the cold acclimation (CA) group consumed more energy to maintain physiological balance under low-temperature and hypoxic stress, leading to a pH drop to 6.63±0.01, an 11.80% increase in color value, and a 21.09% increase in springiness. In the light-assisted (LI) group, color remained stable (p>0.05), total water peak area increased by 30.65%, and free amino acids related to umami and sweet taste (e.g., glutamic acid and glycine) increased by 26.34%. The vitamin C (VC) group showed significant increases in pH and color difference (p<0.05), while the anesthetic (MS) group exhibited increasing trends in color difference and flavor substances, though texture parameters did not change significantly. Correlation analysis revealed extremely significant correlations (p<0.01) between texture characteristics (springiness, gumminess, chewiness) and taste attributes (umami, sweet, bitter) of free amino acids. In conclusion, light-assisted induced dormancy is a simple, safe, and residue-free method that effectively alleviates stress response and maintains high nutritional and flavor quality in V. variegatus during anhydrous storage and transport.