Deletion of the Ph1 locus is known to disrupt chromosome pairing in wheat, but its role in environmental stress adaptation, particularly low temperature tolerance, remains unclear. Low temperature severely impairs wheat productivity by inducing oxidative damage and disrupting photosynthesis. However, the mechanistic links between Ph1 deletion and low temperature tolerance are still poorly understood. This study aimed to investigate the physiological, transcriptomic, and metabolic effects of Ph1 deletion on wheat's response to low temperature stress. Using the ph1b-8 mutant derived from a low-temperature-screened ph1b population and the reference cultivar Chinese Spring, plants were subjected to controlled low temperature treatments (0/4°C, dark/light). Photosynthetic efficiency, membrane integrity, RNA-sequencing, and enzyme activity assays, which focused on glucosamine metabolism and antioxidant pathways, were performed to elucidate molecular adaptations. Transcriptomic profiling revealed DEGs enriched in glucosamine metabolism and photosynthetic pathways, particularly at low temperature, with significant upregulation of glucosamine-metabolizing enzymes (glutamine: fructose-6-phosphate amidotransferase, glucosamine-6-phosphate deaminase, and N-acetylglucosamine kinase) and upstream carbohydrate-processing enzymes (hexokinase), indicating increased flux toward UDP-GlcNAc biosynthesis and accelerated glucose flux. Additionally, the transcriptomic changes suggest a potential mechanism in which the enhanced glucosamine metabolic pathway may synergize with glutathione metabolism to mitigate oxidative damage. Collectively, these findings reveal a previously unrecognized metabolic and transcriptional reprogramming associated with low temperature tolerance in the ph1b-derived mutant line studied (ph1b-8). This selected mutant line provides new genetic resources and mechanistic insights for improving tolerance to stress conditions.

Chilling injury (CI) is a significant threat to the postharvest storage of cucumber fruit. While the application of methyl jasmonate (MeJA) has been shown to effectively mitigate CI in cold-stored cucumbers, the underlying mechanisms remain largely unknown. In this study, we demonstrated that pretreating cucumber fruit with 10 mu M MeJA prior to cold storage significantly reduced CI damage. This was evidenced by MeJA-treated fruit maintaining higher Fv/Fm values and chlorophyll fluorescence intensity, exhibiting delayed increases in Y(NO), the CI index, and relative electrolyte leakage during cold storage, and showing a lower secondary disease index after 12 d of cold storage. Transcriptomic analysis showed that differentially expressed genes (DEGs) induced by MeJA treatment were significantly enriched in the flavonoid biosynthesis-related pathways. Furthermore, weighted gene co-expression network analysis indicated that DEGs in the brown module, which were positively correlated with four CI indices, were also enriched in these pathways. Gene set enrichment analysis revealed an overall upregulation trend of DEGs in both the flavonoid biosynthesis, and flavone and flavonol biosynthesis pathways after MeJA treatment. Consistent with this, widely targeted metabolomics analysis revealed that MeJA treatment increased the abundances of specific flavonoids, notably three flavonoid glycosides: hyperoside, plantagoside, and isorhamnetin 4'-glucoside. Integrative analysis of transcriptomic and metabolomics data revealed strong correlations between specific DEGs and DAMs within the flavonoid biosynthesis pathway. Taken together, our results suggest that MeJA pretreatment mitigates CI in cold-stored cucumbers, most likely by inducing flavonoid biosynthesis and glycosylation. This study provides new insights into the mechanisms by which MeJA treatment improves chilling tolerance in postharvest produce.

Turnips are rich in phenolics, saponins, and glucosinolates, but how different processing forms reshape their nutritional composition, aroma characteristics, and metabolite profiles remains unclear. This study aimed to systematically compare raw turnip (LL) with four processed products, including oral liquid (KF), powder (FM), syrup (TJ), and tablets (PJ), and to identify processing-associated compositional and aroma differences. HS-SPME-GC-MS, sensory evaluation, antioxidant assays, and UPLC-Q Exactive/MS-based targeted metabolomics were integrated. FM showed the highest total sugar content (413.4 mg/g DW), whereas KF had the highest soluble sugar content (211.98 mg/g DW) and antioxidant capacity. PJ exhibited the highest total phenolic (3.62 mg GAE/g DW) and flavonoid contents (2.58 mg RE/g DW), retained relatively high saponin content (1.82 mg/g DW), and showed the greatest diversity of detectable polyphenolic metabolites. FM was enriched in dihydromyrcenol (513.31 μg/L), KF was characterized by phytol (77.15 μg/L), whereas TJ contained geosmin (161.29 μg/L), and PJ in nonanal (691.17 μg/L) and phenethyl acetate (208.27 μg/L). These findings provide an integrated basis for selecting processing strategies according to the desired compositional and aroma attributes of turnip-derived products.

Xiaobai apricot has high sugar content and unique flavor, which is deeply loved by consumers but difficult to store. To investigate effects of Near-freezing temperature (NFT) on shelf-life of Xiaobai apricots, dynamic changes of physiological index, sensory quality and flavor quality in Xiaobai apricots stored at room temperature, 10 degrees C, 4 degrees C and NFT, were measured by using HPLC and HS-SPME-GC-MS technology. NFT storage effectively inhibited the skin color change (L* value 65.08 to 61.52), weight loss (0-26.71%), decay rate (0-8%) and decline of total organic acid content (13.85 mg/g to 9.22 mg/g) of Xiaobai apricot by effectively inhibiting respiratory rate. According to PCA analysis, citric acid was an important factor to distinguish the NFT from other temperatures. Furthermore, the flavor of Xiaobai apricot decreased with the extension of storage time and the increase of storage temperature, but NFT temperature maintained high fruit quality and good edible quality during storage. According to the experimental results, NFT storage can effectively delay the quality deterioration and aroma loss of Xiaobai apricot, thus providing effective theoretical reference for long-term storage of Xiaobai apricot.

Whole grain flour is considered a part of a healthy diet, especially when produced with pigmented wheat (Triticum aestivum). However, the specific metabolic pathways and mechanisms by which these metabolites affect the end-use quality of pigmented wheat varieties still need to be better understood. This study examined the relationship between metabolite concentrations and the end-use quality of three wheat varieties: common wheat (CW, JM20), black wheat (BW, HJ1), and green wheat (GW, HZ148). The study’s findings revealed significant differences in the accumulation of metabolic substances among the various pigmented wheat varieties. Specifically, BW and GW exhibited notably higher levels of amino acids, derivatives, and lipids than CW. The study’s findings revealed significant differences in the accumulation of metabolic substances among the various pigmented wheat varieties. Specifically, BW and GW exhibited notably higher levels of amino acids and their derivatives and lipids than CW. Amino acid derivatives, such as glutathione and creatine, are compounds formed through chemical modifications of amino acids and play crucial roles in antioxidative defense and energy metabolism. The gliadin and glutenin content of BW increased by 12% and 2%, respectively, compared to CW, due to elevated levels of amino acids and their derivatives, whereas GW was notable for its higher globulin content (an increase of 11.6%). BW was also distinguished by its exceptionally high anthocyanin content, including cyanidin-3-O-(6-O-malonyl-beta-D-glucoside) (23.2 μg g−1), cyanidin-3-O-glucoside (6.5 μg g−1), and peonidin-3-O-glucoside (2.3 μg g−1), which surpassed the levels found in both CW and GW (which approached zero). However, BW had lower gluten content, resulting in a greater weakening and reduced development and stability times. Conversely, GW exhibited an increased lipid metabolism, which was associated with a higher starch and gluten content, improving the maximum tensile resistance. Overall, the pigmented wheat varieties offer superior nutritional profiles and processing advantages, necessitating further research to optimize their commercial use.

The MeFER4 gene in cassava (Manihot esculenta Crantz) encodes a ferritin-like protein involved in stress responses, particularly under drought and oxidative stress. This study explores the role of MeFER4 in regulating oxidative stress in transgenic Arabidopsis. Overexpression of MeFER4 enhanced sensitivity to various stresses, including drought, oxidative, salt, and osmotic stress, with increased levels of reactive oxygen species (ROS) and altered expression of ROSrelated genes in Arabidopsis. Furthermore, interactions between MeFER4 and antioxidant enzymes (APX1 and APX3), suggest its role in managing ROS homeostasis. These findings highlight MeFER4 as a key regulator of oxidative stress responses, offering the potential for improving stress tolerance in crops.

To investigate the effects of Merlot grape on improving the quality of Cabernet Sauvignon wine, nutrition, color, taste, and volatile components of the blending wine with Cabernet Sauvignon grape and Merlot grape under different concentrations and different blending methods were studied by using HPLC and HS-SPME-GC-MS. The results showed that adding 20 % Merlot grapes was able to observably increase the functional composition, color, and aromatic complexity of the Cabernet Sauvignon wine, in which the increased tartaric and malic acid content imparted citrus aromas to the wines. Furthermore, compared to co-wine blending, co-fermentations were more effective in increasing aromatic complexity, with a significant increase in flavor compounds such as ethyl acetate, isoamyl acetate, and isoamyl lactate, which endued the wine with intense fruity flavors. The results will provide a theoretical basis for improving the flavors of Cabernet Sauvignon wine.

Msalais is a type of wine made by a series of processes such as boiling and fermentation from Hotan red grape juice. The Maillard reaction occurs during the boiling of the grape juice. The Amadori compound is a product of the early stage of the Maillard reaction, which has physiological activities such as antioxidation, anti-hypertension, and anti-hyperglycemia. The purpose of this study was to develop Msalais rich in Amadori compounds by utilizing the fermentative capabilities of different yeasts. The optimal fermentation process was obtained by response surface optimization, with the key parameters as follows: Saccharomyces cerevisiae Y4 and Wickerhamomyces anomalus Y2 (as the fermenting yeasts), fermentation temperature of 28 °C, fermentation time of 14 days, yeast inoculation amount of 2% (V/V), and ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae of 2:1. At the same time, HPLC-ELSD was used to detect Amadori compounds in the product of this optimal fermentation process. The contents of Fru-Pro and Fru-Asp in the optimal fermentation process were 0.2867 ± 0.0115 g/L and 0.0203 ± 0.0014 g/L, respectively, which were 0.0702 g/L and 0.026 g/L higher than those of commercially available commercial Msalais (0.2165 ± 0.0022 g/L and 0.0177 ± 0.0008 g/L, respectively). With the increase in the content of Amadori compounds, the antioxidant activity was significantly improved. The DPPH free radical scavenging ability was 116.37 ± 1.79 μmol Trolox/sample, which was 53.01 μmol Trolox/L sample higher than that of commercial Msalais. The ABTS free radical scavenging ability was 142.51 ± 1.98 μmol Trolox/L sample, which was 68.23 μmol Trolox/L sample higher than that of commercial Msalais. The total oxygen free radical absorption capacity was 132.74 ± 6.36 μmol Trolox/L sample, which was 60.12 μmol Trolox/L higher than that of the commercial Msalais. Compared with traditional Msalais produced by natural fermentation, the quality of Msalais fermented by specific yeasts has been significantly improved. These results provide a reliable basis for the fermentation of Msalais by specific yeasts and its quality optimization.

This study explores the effects of vacuum distillation, concentrated grape juice and oak barrel aging on the quality of Marselan low-alcohol wine. Results showed that physical and chemical indexes, concentration of monomeric anthocyanins and cofactors, aroma substances and taste of concentrated wine were improved significantly. VOCs content in oak barrel-aged wine (OBW) was increased by 6.40 %. The total antioxidant capacity in OBW was improved 34.30 %. In vitro simulated digestion experiments demonstrated that the bioaccessibility of OBW was increased by 3.70-36.39 %. 58 shared differential metabolites based on nontargeted metabolomics indicated that variations in contents of amino acids, flavonoids and organic acids among wines mirrored their specific characteristics. The present study demonstrates that VD technology successfully yielded a low-alcohol Marselan wine, while concentrated grape juice adding and oak barrel aging improved the chemical, sensory and bioaccessibility aspects of the wine, thereby offering a novel approach for the development of innovative low-alcohol wines.

This study explored the impact of adding Chardonnay grape skin residue (CGSR) on the quality of Cabernet Sauvignon wine. The results showed that the physicochemical indexes, aroma substances, and taste of Cabernet Sauvignon wine with CGSR (CSWS) were significantly improved. The content of volatile organic compounds (VOCs) in CSWS increased by 34.1 %. The total antioxidant capacity of CSWS increased by 17.7 %. In vitro simulated digestion experiments indicated that the bioaccessibility of CSWS increased by 7.5-9.2 %. Based on 50 shared differential metabolites in non-targeted metabolomics, changes in the contents of amino acids, flavonoids, and organic acids reflected the specific characteristics of the wine. This study shows that adding CGSR can not only improve the flavor quality of Cabernet Sauvignon wine but also increase the value of CGSR, and provide a new strategy for enhancing the complexity of red wine and exploring its nutritional characteristics.

As a nutrient-dense fermented dairy product with a distinctive flavor and cultural significance, the quality of Kazakh cheese varies and is sensitive to environmental conditions due to traditional artisanal production. To identify core microorganisms responsible for its quality and flavor development, and evaluate environmental factors influencing spontaneous fermentation, we analyzed the microbial composition and flavor profiles of cheese during fermentation using high-performance liquid chromatography (HPLC), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing (HTS) techniques, and a SourceTracker tool was used to trace microbial origins. The results showed that lactose (5.08-12.38 mg/L), lactic acid (10.33-463.50 mg/L), Glu (0.745-9.577 mg/100 g), Leu (0.342-4.467 mg/100 g), and Asp (0.308-4.063 mg/100 g) were the most abundant sugars, acids, and free amino acids in Kazakh cheese. Milk fermentation, whey removal, and dehydration significantly influence these components. During post-ripening, cheese exhibited high levels of methyl hexanoate (23.43-810.36 mu g/kg), methyl caprylate (5.03-419.90 mu g/kg), ethyl hexanoate (3.53-207.73 mu g/kg), and methyl butanoate (0.68-179.90 mu g/kg), contributing to its characteristic fruity aroma. The core microorganisms were composed of 9 bacterial and 5 fungal genera, including Lactococcus, Macrococcus, Aspergillus, and Candida. These core bacterial genera were more closely associated with aroma formation in the cheese. Additionally, the microbial genera on the surface of the milk container, including Sphingomonas (12.60 %), Macrococcus (11.07 %), unassigned fungi (66.28 %), and Rhizomucor (33.11 %), were identified as the primary sources. This study provides valuable insights and a theoretical basis for the industrial-scale production of traditional Kazakh cheese.

The quality of table-stock sweetpotatoes is significantly influenced by carbohydrates. The study investigated the changes of dry matter, starch, amylose, soluble sugar and 22 sugars in six purple-fleshed sweetpotatoes (PFSPs) with different anthocyanin contents harvested at 75, 105, 135, 165 days after transplanting, and revealed the accumulation pattern of carbohydrates in PFSPs. The dry matter accumulated constantly. The starch content decreased at 165d in GZ1, GZ9, GZ10 and G95-1, while GZ2 and G20 continued to accumulate with more starchiness taste. The accumulation of soluble sugars was primarily observed in 75-135 days, with sucrose, glucose, and D-fructose representing the predominant sugars. The proportion of sucrose varying from 41.75 % to 87.07 %, but decreased at 165d accompanying with the increasing of glucose and fructose. GZ1 exhibited the most favorable taste profile with higher sweetness and GZ10 accumulated sugar rapidly at 165d, making it the most suitable for harvesting later. While GZ2, GZ9, G20 and G95-1 accumulated carbohydrates rapidly in 75-135 days, which can be harvested appropriately early. This study can provide a theoretical basis for the selection and breeding for better quality of PFSPs.

Salt stress threatens global food security, and although plant growth-promoting rhizobacteria (PGPR) can boost plant resistance and productivity, their field effects are poorly understood. Therefore, this experimental trial explored the mechanisms of PGPR-induced salt stress resistance on ion homeostasis, the photosynthetic system, enzymatic activities, and rhizosphere diversity in rice. The study was conducted in the first week of May 2022, using rice (Tongxi 945) seeds, which were pelleted at the seedling nursery and cultivated in the field under salinity conditions (0.5 and 2.35 g kg- 1) with (+) or without (-) PGPR treatment. Na+/K+ concentrations, photosynthetic, leaf water potential, enzymatic activities, and changes in rhizosphere microorganisms were measured at the heading stage of rice. The findings of this study revealed that salinity stress significantly increased Na+ concentrations in leaves (257.70%), the leaf Na+/K+ ratio (567.96%), and leaf water potential (63.47%) while markedly reducing the net photosynthetic rate (71.72%), stomatal conductance (81.36%), thousand-grain weight (2.22%), and yield (114.15%). However, the application of PGPR mitigated the adverse effects of salinity stress by reducing Na+ concentrations in roots (45.22%) and leaves (26.20%), the root Na+/K+ ratio (64.68%), and leaf water potential (31.39%). PGPR also significantly improved the net photosynthetic rate (29.75%), stomatal conductance (46.89%), transpiration rate (25.56%), and chlorophyll content (11.95%). Applying PGPR significantly enhanced antioxidant enzyme activity, regulated carbon metabolism, increased microbial diversity in rhizosphere soil, and boosted the abundance of dominant fungal genera, alleviating salt stress damage to rice. Overall, PGPR improves microbial diversity, photosynthesis, and enzyme activities, mitigating salt stress effects. Further research is necessary to implement these findings in agriculture and evaluate their long-term impacts on crop productivity and soil health.

Perilla frutescens is an important medicinal and edible plant in Asia and was introduced in Europe and North America mainly as a spice plant. The commonly cultivated species is an allotetraploid (AABB). While the identity of its AA diploid donor has been preliminarily clarified, the other donor, BB, has not been discovered yet, and the taxonomic status and characteristics of the BB donor remain unresolved. Based on the published genomes of Perilla spp., we employed a collinearity analysis, gene structure similarity assessment, and multi-level functional annotation to infer the genomic and phenotypic features of the B subgenome. Results suggest that the protein sequences of the B and A subgenomes exhibit the highest similarity, while the protein sequences of Lavandula angustifolia or Ocimum basilicum are less similar to the B subgenome, and two subgenomes also possess the largest number of homologous genes and have similar gene structures. A total of 90 BB progenitor-specific genes were significantly enriched in pathways related to secondary metabolite biosynthesis and environmental stress response. Among these genes, the terpene synthase genes constitute the main genetic basis for the diversity of bioactive components in perilla. The discovery of a homologous gene containing the NB-ARC domain, associated with resistance to late blight, suggests that BB may contribute to key disease-resistant traits. Further gene family analysis revealed that compared with the A subgenome, the B subgenome exhibited fewer genes and lower diversity in the TPS and NB-ARC families. These findings indicate that BB may have originated from an unfound or extinct species within the Perilla spp. The BB donor might be less diversified than AA, possibly adapting to a narrow geographic and climatic range.

Enoyl isomerases (EIs) and dehydratases (DHs) are critical for diversifying polyketide natural products; however, the underlying mechanism remains controversial. Through a combination of 1H NMR, solvent isotope effect (SIE) analyses, and mutagenesis applied to two bifunctional dehydratase/enoyl isomerases (DH/EIs), a "His-solo" monofunctional EI, and an engineered "Asp-solo" monofunctional EI, we uncovered a unified catalytic mechanism, highlighting the pivotal role of Asp-H2O in tuning the ratio of DH and EI activities. This mechanism not only deciphers the catalytic basis of these enzymes but also provides a comprehensive framework for understanding their evolutionary trajectory from DHs to DH/EIs and ultimately to EIs.

The global concern over the continuous release of antibiotics into the environment necessitates the establishment of a global priority antibiotics. This study developed a comprehensive method based on the prevalence (Pv), occurrence (O), persistence, bioaccumulation, and toxicity (PBT) of antibiotics, as well as the health risks posed by antibiotic resistance genes (HR). The Pv and O attributes were derived from a decennial global dataset of antibiotic concentrations in eight environmental compartments, and HR values were estimated from human accessibility, gene mobility, and human pathogenicity. A set of 34 high-priority antibiotics were identified. Among antibiotic classes, macrolides and tetracyclines had higher PvOPBT&HR scores. Significant differences were observed among the four differentiated priority levels regarding the four attributes, with higher priority levels exhibiting higher mean scores. This study was distinguished by a wide coverage of environmental media, countries, and antibiotic candidates. Moreover, it was the first to integrate HR attribute into the prioritization process. Consequently, the analysis identified 12 additional high-priority antibiotics for the first time, including tylosin, flumequine, vancomycin, triclocarban, tilmicosin, bacitracin, minocycline, sulfathiazole, sulfasalazine, danofloxacin, nalidixic acid, and enoxacin. Overall, the results can give valuable insights for the generation of guidelines and regulatory frameworks aimed at controlling antibiotic use and mitigating the associated risks.

Orange-fleshed sweet potato (OFSP) is a high-yield sweet potato widely planted in China. Through fermentation, the flavor and nutritional value of OFSP can be preserved, obtain a highly nutritious alcoholic beverage. To elucidate the quality transformations of OFSP alcoholic beverage (OFSPAB) throughout the fermentation process, the dynamic variations in various key indices were monitored by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS/SPME-GC/MS) technology. The results showed, after fermentation, the OFSPAB beverage exhibited an alcohol content of 10.2 %vol, a total phenol content of 458.67 mg/L, a total flavonoids content of 230.42 mg/L, and an in vitro free radical scavenging rate exceeding 50%. Thirteen phenolic compounds were identified, and the total content increased from 17.75 mg/L to 91.45 mg/L. A total of 77 volatile compounds were identified. The main compounds in raw materials were alcohols and aldehydes, such as heptanol, decanal. After fermentation, a large number of esters, including ethyl acetate, propyl lactate, were produced, which enriched the aroma of OFSPAB. The results will provide a novel perspective for the deep processing of OFSP and establishes a theoretical foundation for the development of OFSPAB.

Purple-fleshed sweetpotatoes (PFSPs) are rich in anthocyanins and are one of the health foods of interest. In this study, the effects of steaming on the anthocyanin, starch, soluble sugar, volatile organic compounds (VOCs) and pasting properties of nine PFSPs from China were investigated. The anthocyanin content of raw PFSP ranged from 9 to 185 mg/100 g. The total starch content decreased and soluble sugar content increased in all purple potatoes after steaming. Among the nine PFSPs varieties, Guangshu20 showed the greatest decrease in starch content (30.61%) and the greatest increase in soluble sugar content (31.12%). The pasting properties affected the taste of the PFSPs, with Shuangpihuang having the lowest peak viscosity (720.33 cP) and Guangzishu12 having the highest peak viscosity (2501.67 cP). Correlation studies showed that the anthocyanin content and pasting properties were negatively correlated with most of the sensory indicators, whereas the soluble sugar content of steamed PFSPs was significantly positively correlated with sweetness. A total of 54 VOCs were identified in this study, and aldehydes and terpenoids were the major VOCs in PFSPs. This study provides a theoretical basis for the processing of different PFSP varieties.