Mango (Mangifera indica L.) is a commercially important fruit crop whose quality attributes are shaped by genetic background and cultivation environment, yet the relative contributions of geographic origin, climatic factors, and cultivar identity remain poorly resolved across China's diverse production regions. Forty mango samples representing six major cultivars (Tainong No. 1, Jinhuang, Guifei, Guire 82, Keitt, and Eagle-mouth) were collected from four principal production provinces (Guangxi, Hainan, Sichuan, and Yunnan), spanning latitudes from 19°N to 27°N and elevations from 6 to 1668 m. Twelve quality traits, including dietary fiber fractions, soluble sugars, organic acids, carotenoids, and pectin, were quantified alongside nine environmental variables. PCA captured 41.2% of total variance but revealed substantial interprovincial overlap, indicating limited discriminatory power of geographic origin alone. OPLS-DA identified mean relative humidity (VIP = 1.48) and extreme maximum temperature (VIP = 1.15) as the primary environmental discriminators. Hierarchical clustering confirmed that samples from the same province frequently dispersed across multiple clusters, underscoring the dominance of cultivar-specific genetic factors. Cultivar-level analyses revealed distinct environment-quality interaction signatures, with Guifei exhibiting the most extensive correlation network. These findings establish that mango fruit quality is governed predominantly by cultivar identity, with local microclimate and geographic provenance serving as modulating factors. Such insights offer evidence-based guidance for regional cultivar deployment and quality-oriented orchard management, particularly in cultivar selection for targeted fresh-market and processing applications.

To explore the effects of cooking methods on the quality and digestibility of Lipu taro, Lipu taro was used as raw material to cooking by four methods including boiling, steaming, pressure cooking and roasting. Its edible quality, nutritional quality and in vitro digestibility were determined, and the comprehensive scores were evaluated by coefficient of variation method. The results showed that the Lipu taro processed by pressure cooking had the highest sensory score, cohesiveness, gumminess, recoverable deformation, protein, fat, slowly digestible starch (SDS), and comprehensive score, indicating the best overall quality. Steamed taro showed the highest amounts of dietary fiber, total amino acids (TAA), essential amino acids (EAA), non essential amino acid (NEAA), and flavor amino acid, while exhibiting the lowest resistant starch (RS) content. Lipu taro processed by roasting had the highest cooking loss rate, hardness, chewiness, elasticity, total starch, ash, carbohydrates, rapidly digestible starch (RDS), RS, hydrolysis rate (HR), and predicted glycemic index (PGI), but the lowest moisture and SDS content, along with severe browning. Boiled taro had the lowest cooking loss rate, sensory score, texture properties, basic nutritional components, amino acid content, RDS, HR, PGI, and comprehensive score, suggesting substantial nutrient loss. In summary, pressure cooking best preserved the overall quality properties and cooking performance of Lipu taro, followed by steaming, while boiling showed the poorest overall quality.

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens.

Mango is one of the most economically important fruit; however, the gene regulatory mechanism associated with ripening and quality changes during storage remains largely unclear. This study explored the relationship between transcriptome changes and postharvest mango quality. Fruit quality patterns and volatile components were obtained using headspace gas chromatography and ion-mobility spectrometry (HS-GC-IMS). The changes in mango peel and pulp transcriptome were analyzed during four stages (pre-harvesting, harvesting, maturity, and overripe stages). Based on the temporal analysis, multiple genes involved in the biosynthesis of secondary metabolites were upregulated in both the peel and pulp during the mango ripening process. Moreover, cysteine and methionine metabolism related to ethylene synthesis were upregulated in the pulp over time. Weighted gene co-expression network analysis (WGCNA) further showed that the pathways of pyruvate metabolism, citrate cycle, propionate metabolism, autophagy, and SNARE interactions in vesicular transport were positively correlated with the ripening process. Finally, a regulatory network of important pathways from pulp to peel was constructed during the postharvest storage of mango fruit. The above findings provide a global insight into the molecular regulation mechanisms of postharvest mango quality and flavor changes.

This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.

The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GC×GC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.

Banana fruit is a widely cultivated and economically important crop, and it is susceptible to mechanical damage. The effects of three different phospholipase D inhibitors (0.1% n-butanol, 0.05% 2-butanol, and 0.1% hexanal) on the cell membrane integrity and membrane lipid metabolism in wounding banana fruits during storage were investigated. The results indicated that wounded banana treated with phospholipase D inhibitors showed significant (p < 0.05) delay in the ripening and senescence process than the control group after a 9-day storage. Of the three PLD inhibitors, hexanal showed the best effect in maintaining firmness, suppressing the increase of total soluble solids (TSS) and respiration rate, and reducing malondialdehyde (MDA) content and cell membrane permeability of wounded banana fruits. Furthermore, hexanal more efficiently decreased the phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered the contents of phosphatidic acid (PA) and diacylglycerol (DAG), and inhibited the reduction of phosphatidylcholine (PC) and phosphatidylinositol (PI) after 6 days of storage, compared to n-butanol or 2-butanol. These results demonstrate that application of hexanal treatment may be a reliable method to delay the senescence of harvested bananas subjected to mechanical wounding.

[目的]探究香蕉茎秆汁液发酵产品的功效成分及抗氧化能力,为香蕉茎秆汁液的功能性产品开发利用提供理论支撑.[方法]以香蕉茎秆汁液为原料,添加不同菌剂(K1和开菲尔)进行发酵,分析不同香蕉茎秆汁液含量(100％、50％)发酵产品(乳酸饮料KF100和KF50、酒K100和K50)的功效成分(多酚、单宁、总黄酮)、抗氧化能力(DPPH自由基清除能力、抑制羟自由基能力、抗超氧阴离子自由基能力、金属螯合率)和亚硝酸盐含量的差异,并基于主成分分析法,对香蕉茎秆汁液发酵产品的抗氧化能力进行评价.[结果]香蕉茎秆汁液发酵产品的多酚和单宁含量均高于未发酵香蕉茎秆汁液的多酚(3.05 mg/g)和单宁(37.9 mg/kg)含量,总黄酮均未检出.不同香蕉茎秆汁液含量发酵产品相比,KF100的多酚和单宁含量分别较KF50高24.7％和10.3％,K100的多酚和单宁含量分别较K50高18.7％和32.2％.同香蕉茎秆汁液含量发酵产品相比,KF50和KF100的多酚含量分别较K50和K100低16.3％和12.0％,其单宁含量分别较K50和K100高87.5％和56.4％.香蕉茎秆汁液发酵酒的DPPH自由基清除能力、抑制羟自由基能力和抗超氧阴离子自由基能力强于发酵乳酸饮料,而KF100的金属螯合率最高.主成分分析结果显示,K50的抗氧化活性指标综合评价得分最高.此外,KF100的亚硝酸盐含量最高,达2.3μmol/L,其余3组的亚硝酸盐含量均低于0.5μmol/L.[结论]香蕉茎秆汁液发酵产品具有一定的自由基清除能力和较高的金属螯合作用,其中发酵酒K50抗氧化综合评价排名第1,该结果可为进一步开发香蕉茎秆汁液发酵保健产品提供参考.

This study aimed to promote red pitaya fruit parts as alternate sources of nutraceuticals. The red pitaya of Chinese origin was determined for its in vitro efficacy, where the fruit extracts were evaluated based on the selected antioxidative properties, lipid-reducing capacity, and cytotoxicity. The betanin, total betacyanins, total anthocyanins, and DPPH radical scavenging activity of the red pitaya pulp and peel extracts were determined by spectrophotometric analyses. Cell culture assays were used to examine in vitro efficacy and cytotoxicity of the pitaya extracts. The result showed that red pitaya peel extract had a higher total betacyanins and total anthocyanins content than the pulp extract, but the peel extract had a lower DPPH radical scavenging effect than the pulp extract. The red pitaya extracts also had a protective effect in reducing oxidative stress, especially the peel extract. All fruit samples had a low anticancer potential except for betanin and anthocyanin standards. The protective effect of pitaya peel could be attributed to betacyanins and anthocyanins. Both pulp and peel extracts had a weak anticancer effect because these extracts contained polysaccharides and other phytochemicals that were not cytotoxic. As the peel extract of red pitaya was not cytotoxic, it is a potent source of betacyanins for reducing oxidative stress.

In order to evaluate the antioxidant capacity of the new variety GC30 processed bananas, develop their functional products and broaden the banana industry chain, five representative banana varieties including GC02 Tianbaogao bananas, GC07 chicken bananas, GC09 powder bananas, GC25 big bananas and GC30 processed bananas were used to study. Specifically, this paper was to analyze the total phenol content and antioxidant capacities of banana peel, pulp and fruit with different varieties and maturity, as well as to statistically analyze antioxidant capacities of different banana varieties and maturity using principal component analysis. The results showed that banana peel had the highest phenol content (P<0.01), and the phenol content of banana peel, pulp and fruit at grade-7 maturity were not significantly different from that at grade-1 maturity. However, the phenol content in banana peel of different varieties was significantly different (P<0.05). In particular, GC30 banana peel at grade-7 maturity had the highest phenol content compared with the other banana varieties. Additionally, the DPPH, superoxide anion and hydroxyl free radical scavenging activities had no significantly differences among banana peel, fruit and pulp (P>0.05). The scavenging activities on DPPH, superoxide anion and hydroxyl free radicals of banana peel, pulp and fruit at grade-7 maturity was significantly higher than that at grade-1 maturity (P<0.01). The metal chelation rate of banana peel was significantly higher than that of banana fruit and pulp (P<0.01), while there was no significant effect on the metal chelation rate of banana peel, pulp and fruit between variety and maturity (P>0.05). Moreover, the antioxidant activities of banana fruit, pulp and peel with different varieties at grade-7 maturity were better than those of fruit, pulp and peel at grade-1 maturity. The GC30 banana peel at grade-7 maturity had the strongest antioxidant properties in the comprehensive evaluation of antioxidants. The findings of this research can provide a theoretical basis for the breeding, processing and application of banana varieties, and promote the commercial value of banana.

Phospholipase D (PLD) in plants plays an important role in growth, development, and stress response. The effect of hexanal on PLD in banana fruit responding to Colletotrichum musae infection remains poorly understood. In this study, four putative PLD genes, named as MaPLD1, MaPLD2, MaPLD3, and MaPLD4 were identified from banana fruit. The four MaPLDs can be classified into three of the seven known PLD families according to sequence characterization. Their deduced amino acid sequences displayed homology of PLDs from other plant species. Furthermore, the specific expression analysis of PLD genes in banana fruit in response to infection in C. musae was studied and the response relationship between PLD family members and banana fruit under anthracnose stress was clarified. Changes in both the activity of PLD and PLC, and the connection between hexanal and phospholipases in the banana fruit C. musae infection were compared. The results showed that the incidence of disease in banana inoculated with C. musae was dramatically increased after 6 days of storage, the activation of PLD and PLC in infected anthracnose fruit before disease development, and that this activation was inhibited by hexanal treatment, which suggested that both enzymes play a protective role in banana fruit to cope with C. musae infection and the participation of hexanal in their regulation. Of the four MaPLD genes, the anthracnose had a stronger effect on MaPLD1 and MaPLD4. These data demonstrated that hexanal treatment could enhance fruit disease resistance to C. musae, and that PLD could take part in the disease defensive system of harvested banana fruit to C. musae by modulating the metabolism of cell membrane lipids, and thus suppress disease development in C. musae -inoculated banana during storage.

AbstractFresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during cold storage (4°C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh‐cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh‐cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide‐based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh‐cut lettuce.

Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.

The present study investigated influences of ultraviolet light C (UV-C; 2 kJ m(-2)) irradiation and high-oxygen modified atmosphere packaging (MAP; 80 % O-2, 10 % CO2 and 10 % N-2) on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots. After 15-d cold storage, comparing with either treatment alone, the combination of UV-C irradiation and high-oxygen MAP (abbr. UV-C + MAP) more obviously inhibited firmness, weight loss, ascorbic acid, total carotenoid and gamma-aminobutyric acid declines, reduced respiration and ethylene production rates as well as delayed bacterial growth. UV-C + MAP more strongly restrained whiteness index, total phenolic, lignin and malondialdehyde increases. Furthermore, UV-C + MAP treatment more efficiently retarded lignin synthesis by suppressing phenolic metabolism-related enzyme (phenylalanine ammonialyase, PAL; polyphenoloxidase, PPO; peroxidase, POD) activities and their gene (DcPAL; DcPPO; DcPOD) expressions. Above results indicated that UV-C + MAP exhibited synergistic effects in retaining physiological quality, delayed senescence process, reducing microbial growth, alleviating lignification degree, and lessened surface whitening. Therefore, UV-C + MAP could maintain overall quality and extend shelf-life during storage of fresh-cut carrots.

Tea saponins from Camellia oleifera Abel. seed pomace are new sources of commercial saponins. This study established an eco-friendly and efficient extraction method for tea saponins from C. oleifera seed pomace. A ternary deep eutectic solvent (DES) composed of L-proline, glycerol and sucrose (4:10:1 in molar ratio, abbreviated as PGS-5) achieved the highest extraction yield of tea saponins among all screened DESs. A maximum extraction yield of 23.22 +/- 0.28% was obtained using PGS-5 under the optimized extraction time, DES concentration and liquid-solid ratio. Through ultraviolet, Fourier transform infrared spectroscopy and ultrahigh performance liquid chromatography-Q Exactive HF mass spectroscopy, as well as analyses of antioxidant and antimicrobial activities, it was determined that extracted saponins did not altered during processing. Therefore, PGS-5 can serve as a solvent to obtain stable and beneficial tea saponins from C. oleifera seed pomace.

研究高脂小鼠喂食甘蔗醋后与模型组进行体质质量、脏器系数和血清生化指标的差异性比较,以期对甘蔗醋功能活性进行论证评价.结果表明,甘蔗原醋和稀释3倍的甘蔗醋显著降低了高脂饮食小鼠的体质量(P<0.01).实验组之间的器官与体质量比较无显著性差异(P>0.05).与阳性对照相比,发现补充稀释6倍的甘蔗醋可有效降低甘油三酯和总胆固醇水平(P<0.05).治疗组之间的其他生化指标没有显著变化(P>0.05).甘蔗原醋可有效减轻体质量,改善血脂,不影响实验小鼠的脏器系数和血清生化指标.因此,甘蔗醋具有能够有效降低体质量和降低血脂水平的作用.

在单因素试验的基础上,应用响应面分析法对圣女果百香果复合发酵饮料工艺进行优化,并对发酵后的品质指标进行了测定.结果 表明,各因素对圣女果百香果复合发酵饮料中感官评分影响大小依次为果汁配比＞发酵时间＞菌种添加量＞发酵温度;最优发酵工艺条件为:圣女果:百香果汁配比6∶1、发酵时间31h、菌种添加量3％、发酵温度37℃.在此优化条件下,圣女果百香果复合发酵饮料感官评分达82分,酸甜宜口、风味独特,发酵后复合发酵饮料的pH、可溶性固形物、总酸、还原糖、总酚、总黄酮、番茄红素、维生素C、乳酸菌总数分别为3.30、11.50％、5.95 g/100 ml、6.68 g/100 g、40.03 mg/100 g、6.83 mg/g、32.83 mg/100 g、23.31 mg/100 g、5.2×106 CFU/mL.

Abstract Mango (Mangifera indica L.) is respiratory climacteric fruit that ripens and decomposes quickly following their harvest. 1‐methylcyclopropene (1‐MCP) is known to affect the ripening of fruit, delaying the decay of mango stored under ambient conditions. The objective of this study was to clarify the role of 1‐MCP in the regulation of ethylene biosynthesis and ethylene receptor gene expression in mango. 1‐MCP significantly inhibited the 1‐aminocyclopropane‐1‐carboxylic acid (ACC) content. The activity of ACC oxidase (ACO) increased on days 6, 8, and 10 of storage, whereas delayed ACC synthase (ACS) activity increased after day 4. The two homologous ethylene receptor genes, ETR1 and ERS1 (i.e., MiETR1 and MiERS1), were obtained and deposited in GenBank® (National Center for Biotechnology Information‐National Institutes of Health [NCBI‐NIH]) (KY002681 and KY002682). The MiETR1 coding sequence was 2,220 bp and encoded 739 amino acids (aa). The MiERS1 coding sequence was 1,890 bp and encoded 629 aa, similar to ERS1 in other fruit. The tertiary structures of MiETR1 and MiERS1 were also predicted. MiERS1 lacks a receiver domain and shares a low homology with MiETR1 (44%). The expression of MiETR1 and MiERS1 mRNA was upregulated as the storage duration extended and reached the peak expression on day 6. Treatment with 1‐MCP significantly reduced the expression of MiETR1 on days 4, 6, and 10 and inhibited the expression of MiETR1 on days 2, 4, 6, and 10. These results indicated that MiETR1 and MiERS1 had important functions in ethylene signal transduction. Treatment with 1‐MCP might effectively prevent the biosynthesis of ethylene, as well as ethylene‐induced ripening and senescence. This study presents an innovative method for prolonging the storage life of mango after their harvest through the regulation of MiETR1 and MiERS1 expression.

香蕉是重要的热带经济作物,是世界贸易量最大的水果,全球香蕉总产值385亿美元,为全世界约4亿人提供食物和收入来源。目前,全球香蕉主要以鲜销为主,加工率低于20%,因而香蕉加工具有较大的发展潜力。先进的加工技术是提升香蕉商品附加值、资源利用率的驱动力,也是促进香蕉产业可持续发展的关键。本文围绕香蕉营养成分、加工特性、加工技术与产品开发,梳理了近年来国内外香蕉加工的研究进展,指出了香蕉加工中存在的关键问题并提出发展建议,为今后香蕉加工、科研以及政策制定等提供参考。