To mitigate the storage intolerance problem of Actinidia arguta, clarify the sources of suitable male pollen. This study investigates the effects of different male pollens on the storage quality of late-maturing A. arguta and establishes a storage evaluation system. The study uses four late-maturing resources and four types of pollen for pollination experiments, through sensory and flavor analysis, the compatible male plants for each resource are selected as SNWS1 ×XZ1, SNWS2 ×XZ1, SNWS3 ×XZ2, and SNWS4 ×XZ1. The fruit from the compatible combinations are stored at 25 °C and 2 °C, and their quality changes are systematically analyzed. Based on correlation analysis, principal component analysis, the CRITIC method, and grey relational analysis, a comprehensive evaluation model for storage quality was established. The results shows that a weighted grey relational model is constructed based on six core indicators: rot rate, relative conductivity, vitamin C, catalase enzyme, chromatic aberration, and flavone. The evaluation indicates that SNWS4 has the best quality in the early storage period, SNWS2 and SNWS3 perform better in the middle and late stages, while SNWS1 is least suitable. This study provides a theoretical basis for the selection of pollination combinations and postharvest storage management of late-maturing A. arguta.

The Actinidia arguta industry encounters severe challenges due to high post-harvest deterioration and losses, which impact the supply of high-quality raw materials for the food industry. This study demonstrates that selecting specific pollination schemes can simultaneously enhance both the commercial quality and storage tolerance of fruit, offering a viable industry strategy. An extensive evaluation of 20 pollination combinations was conducted, focusing on key fruit quality indicators relevant to food marketability and processing suitability. The research findings revealed that optimal pollination treatments significantly improved fruit quality attributes. It is noteworthy that simple fruit weight increased by up to 39.22%, greatly improving both visual appeal and yield. Furthermore, the nutritional profile improved significantly with substantially elevated levels of beneficial bio-active compounds, including flavonoids and vitamin C, which rose by 113.35% and 94.99% respectively. Experiments conducted at low temperatures have further confirmed the improved storability of fruits from the optimal pollination scheme. These fruits showed a delayed respiratory peak on day 28, maintained high levels of antioxidant enzyme activity, and had the lowest rates of rot (7.87%) and weight loss (6.58%), resulting in a longer quality guarantee period and increased marketability. This research highlights the effectiveness of targeted pollination management as a preharvest strategy for enhancing the quality of the A. arguta. It also provides crucial technological support for ensuring the supply of nutritious, high-quality fruits to consumers and promoting the sustainable development of the A. arguta industry.

In order to establish a comprehensive food quality evaluation method, 2 mathematical modeling evaluation methods were applied (grey system and entropy weight method). The experimental material was Flammulina velutipes feet (FVF). The by-product of F. velutipes was divided into 3 equal portions for frying, and the resulting fried FVF (FFVF) were evaluated. Based on the ranking of 50 people's food attribute preferences, grey relational analysis (grey system) was used for subjective evaluation. The results showed that people's preference ranking for the 3 parts was: lower > middle > upper. The entropy weight method was then used to verify the results based on the FFVF nutritional indexes (total sugars, protein and dietary fiber) and flavor indexes (flavor amino acids, flavor 5'-nucleotides and electronic tongue flavor score). The validation results were lower > middle > upper, which was consistent with the subjective evaluation results, suggesting the lower part of FVF was more suitable for the frying process. In conclusion, values of different parts of FFVF were rated, which provided a new processing method for the utilization of F. velutipes by-products. It also provided a novel means for the evaluation of processed products in food engineering.

'Nanguo' pears are highly prized by consumers for their rich nutritional content and intense aroma. However, as a respiratory climacteric fruit, they cannot be stored long-term after harvest. Drying offers a solution to this challenge, preserving both nutritional and flavor value. This study employed sensory evaluation metrics to investigate a three-step process (cubing-steaming-heat pump drying) and determined the optimal processing conditions for dried 'Nanguo' pears. It examined the dynamic changes in sugar-acid ratio, total phenolic content, free amino acids, and aroma during the drying process. Results indicate that under conditions of hardness 7.7–8.3 N, steaming temperature 98°C, steaming time 31 min, drying temperature 63°C, and drying time 34 h, dried 'Nanguo' pears achieved 31.2% moisture content. This process increased the sugar-acid ratio, and the total phenolic content decreased by 1.29 mg/g,produced a more golden color, enhanced sweetness, and reduced acidity. Furthermore, dried 'Nanguo' pears are rich in essential amino acids, with levels increased by 455.60 mg/kg compared to fresh fruit. The levels of aroma components such as ethyl caproate, ethyl acetate, and ethyl 2,4-decadienoate in dried 'Nanguo' pears have all increased. This study lays a theoretical foundation for the high-quality development of dried 'Nanguo' pear products and holds significant implications for enhancing the value-added processing of 'Nanguo' pears.

Background Sourness as a key sensory attribute directly affects consumer preference and market sales of fruits. It is primarily caused by various organic acids (OAs), perceived through acid-sensitive channels, and regulated by metabolic pathways during fruit development and postharvest treatments. However, current literatures lack a comprehensive, multi-perspective framework for understanding fruit sourness, limiting coordinated progress in postharvest processing and flavor improvement. Scope and approach This work transcends previously fragmented understandings of fruit sourness by integrating its mechanisms of formation and perception, approaches of characterization and regulation, and proposes potential application of artificial intelligence in fruit sourness control, thereby formulating a complete and comprehensive framework to improve flavor, precision processing and quality enhancement of fruits. Key findings and conclusions The sourness of fruit is a multi-level interaction between OAs and taste receptors, shaped by the composition and concentration of OAs, rather than by total acidity alone. Humans perceive sourness through sourness transduction mediated by the sourness receptor and the nucleus of the solitary tract. Modern mass spectrometry enables precise quantification of OAs. Multiple metabolic networks coordinate the synthesis and decomposition of OAs. In future, safe deacidification technologies and artificial intelligence-assisted prediction may enable more targeted regulation of sourness and flavor quality in fruit products. Overall, this review highlights fruit sourness as an integrated quality trait rather than a single sensory indicator and offers an insightful perspective that linking biochemical regulation, sensory science and intelligent processing technologies to deepening the understanding for improving the fruit flavor and quality.

The aroma of harvested Lentinula edodes could decline during spore discharge. Methyl jasmonate (MeJA) has been demonstrated to preserve the postharvest aroma in horticultural crops. However, whether MeJA treatment can modulate aroma loss during spore discharge remains unclear. This study systematically evaluated the effects of MeJA treatment on the aroma of L. edodes during spore discharge through integrated multi-omics and volatile organic compounds (VOCs) analyses. The results indicated that MeJA treatment delayed spore discharge, reducing the total discharge quantity and peak discharge intensity by 74.82% and 59.67%, respectively. A total of 69 and 63 types of VOCs were detected in the MT and CK groups, respectively. The characteristic mushroomlike odor in MT group samples was better preserved by maintaining key aroma-active compounds, such as 1octen-3-ol, 1-octen-3-one, 3-octanone, dimethyl disulfide, and lenthionine. Compared to the CK group, MeJA treatment MeJA treatment promoted the accumulation of precursors (linoleic, alpha-linolenic acids, phenylalanine, and methionine), and enhanced key aroma-related enzyme activities. Moreover, MeJA treatment activated the fatty acid and amino acid metabolism, and up-regulated the expression levels of key genes, such as LeLOX, LeHPL, and LeCSL. These findings provide valuable insights into the aroma regulation mechanism in L. edodes.

Foam performance plays a critical role in food systems by influencing texture and stability. This study investigates how the self-assembly of wheat gluten protein peptides (WGPs) affects foaming behavior and interfacial properties. Self-assembled WGP gel nanoparticles (WGPM-NPs, 3-10 kDa) produced interfacial layers with higher interfacial expansion viscoelastic modulus (E) and elastic sub-modulus (Ed), resulting in enhanced foaming capacity (128.3 ± 22.3 %) and foam stability (39.1 ± 3.3 %). The interfacial layers stabilized by WGPM-NPs also exhibited increased composite modulus and strain-hardening behavior during expansion and compression, forming a highly elastic, solid-like two-dimensional gel interface that combines rigidity and flexibility. These characteristics contributed to improved long-term foam stability. Overall, the findings demonstrate that leveraging WGP self-assembly is an effective strategy to improve foam performance and regulate interfacial behavior, offering new insights into the application of self-assembled peptide gel nanoparticles in functional food systems.

Blue light (BL) treatment was found to maintain high levels of umami and energy in Lentinula edodes during spore discharge. The study aimed to elucidate the underlying regulatory mechanism by monitoring the activities of key enzymes and the expression of genes associated with energy and umami metabolism, as well as photoreceptor expression. The results showed that BL treatment preserved high levels of mannitol metabolism-related substances. During the terminal spore discharge period, mannitol, fructose, and soluble sugars increased by 11.1%, 12.0%, and 71.2%, respectively, compared with the control group, which helped maintain low spore discharge intensity. Additionally, enzyme activation and differential transcription of genes in umami and energy metabolism pathways sustained cellular energy homeostasis and umami levels. Under blue light, the expression levels of LePHY1, LePHRB and LePHY2 showed fold changes ranging from 1.22 to 2.48, 1.13-2.93, and 1.14-1.49, respectively, compared with the control group. Furthermore, correlation and partial least squares discriminant analysis indicated that BL treatment may activate energy metabolism pathway signals via photoreceptor-mediated signaling, inducing umami-related gene expression and ultimately preserving high umami substance contents. This study provides theoretical support for the precise regulation of postharvest flavor quality in mushrooms.

Background Self-assembling peptide-based hydrogels (SAPHs) are programmable soft-matter platforms for food systems. Sequence-encoded noncovalent interactions generate hydrated 3D networks, mechanical and transport properties of which are tuned by food-grade triggers (pH, ionic strength, temperature, shear). Thus, molecular design is linked to texture, bioactive delivery, and intelligent packaging, while conforming to safety and sustainability goals. Scope and approach By integrating physicochemical and systems perspectives, this review characterizes SAPH building blocks, describes assembly in food-relevant environments, and relates network structures to texture, delivery, and packaging functions. It also examines translation from model systems to real matrices, emphasizing AI-assisted design and process analytics for formulation, scale-up, and performance prediction. Key findings and conclusions SAPHs couple mechanical properties (G’, yielding, self-healing) with diffusion and controlled release to improve mouthfeel, stability, and sensing. However, their application is constrained by nonlinear assembly in complex systems, raw material and purification costs, batch-to-batch variability, limited safety assessment, and incomplete datasets that link composition, processing, structure, properties, and function. The proposed roadmap focuses on low-cost byproduct feedstocks, routes that avoid organic solvents and added crosslinkers, quality-by-design strategies, and computation-assisted screening to narrow sequence space and define operating windows. Thus, it facilitates programmable texture, stimulus-responsive delivery, and smart edible packaging.

Objective In order to enhance the application value of polyphenolic compounds in Pu’er tea flowers, the extraction methods and physiological activities of these compounds were studied. Methods Ultrasonic-assisted extraction was utilized to isolate polyphenolic compounds from Pu’er tea flowers, and the extraction process was systematically optimized using response surface methodology (RSM). Results The optimal conditions were determined as follows: ethanol concentration of 55%, solid-liquid ratio of 1:45 (g/mL), extraction temperature of 55 °C, extraction time of 90 min, and ultrasonic power of 480 W. Under these optimal conditions, the total polyphenol yield reached 4.95±0.08 mg/g. The extracted polyphenols exhibited notable in vitro bioactivities. They demonstrated strong antioxidant capacity, with IC 50 values of 0.068 mg/mL for DPPH• scavenging and 0.093 mg/mL for ABTS• + scavenging. In addition, the polyphenols showed significant hypoglycemic potential via inhibition of α-glucosidase, with an IC 50 value of 0.73 mg/mL. Moreover, their hypolipidemic effect was evidenced by bile salt binding capacity, with IC 50 values of 2.49 mg/mL for sodium taurocholate and 4.40 mg/mL for sodium glycocholate. Conclusion In summary, polyphenols derived from Pu’er tea flowers possess remarkable antioxidant, hypoglycemic, and hypolipidemic properties. These findings highlight their potential as a multi-functional natural ingredient for use in functional foods and nutraceuticals, supporting further development and value-added utilization of Pu’er tea flowers.

Aroma is a critical quality attribute determining consumer acceptance of Actinidia arguta. However, the molecular mechanisms underlying aroma formation during postharvest ripening remain poorly understood. This study employed integrated volatilomics and transcriptomics approaches to elucidate the dynamic changes in aroma-active compounds and their biosynthetic regulation of A. arguta 'Changjiang No. 1' stored at 20 degrees C for 12 days. A total of 51 volatile organic compounds were identified, with dramatic compositional shifts from C6/C9 aldehydes (trans-2-hexenal, (2E,6Z)-nona-2,6-dienal) to fruity-floral terpenoids ((1-ionone, (1-damascenone) and esters during ripening. The odor activity value (OAV) analysis revealed a significant aroma transformation during fruit ripening. This process involved a substantial decline in green aroma aldehydes, notably (2E,6Z)nona-2,6-dienal (OAV decreasing from 415 to undetectable), coupled with a prominent increase in fruity-floral terpenoids. (1-Ionone became the dominant aroma contributor, with its OAV increasing from 8.3 to 1485.71, complemented by (1-damascenone (OAV = 733.33). Transcriptome analysis identified differentially expressed genes significantly enriched in fatty acid metabolism, terpenoid biosynthesis, and phenylpropanoid pathways. Weighted gene co-expression network analysis identified two key modules: MEturquoise (associated with green aroma biosynthesis) and MEbrown (associated with floral-fruity aroma formation). Hub gene analysis revealed AaLOX, AaHPL, and AaAAT as key regulators of green volatiles, while AaHMGR, AaMDS, AaHDR and AaGPPS emerged as central to terpenoid biosynthesis. These findings provide comprehensive insights into the molecular regulation of aroma development in A. arguta and establish a foundation for targeted postharvest quality management strategies.

Cordyceps militaris is a well-known edible medicinal fungus. It has a distinctive sensory quality and contains unique nutrients. It undergoes continuous quality degradation, presenting discoloration, moisture loss, texture changes, and nutrient and flavor loss. In this study, fumigation was performed with different concentrations of 1-methylcyclopropene (1-MCP) to study the changes in the postharvest quality and physiological indexes of C. militaris during storage at 4°C in polypropylene packaging. The results reveal that fumigation with 1.0 μL/L 1-MCP had the best preservation effect. When stored for 24 days, the respiratory intensity was 435.59 mg/(kg∙h), the lowest weight loss rate was 6.62%, the highest hardness was 3.20 N, and the color change was the smallest. The synthesis of cordycepin, polysaccharides, total phenols, and flavonoids was also promoted. Storage inhibited the synthesis of malondialdehyde and the decrease of the peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) activity, effectively extending the shelf life. This study provides a theoretical basis for the storage and preservation of C. militaris.

Actinidia arguta is known for its rich flavor and abundant nutrients. However, its perishability poses significant challenges for storage. To address this, this study processed A. arguta into Jiaosu after fermentation with Lactobacillus plantarum. In addition, the nutritional and flavor quality of 10 A. arguta resources were analyzed in order to determine the best resource. The results showed that sourness was the characteristic taste of Jiaosu by electronic tongue analysis. Based on the combined results of OAV and PLS-DA analyses, octanoic acid ethyl ester, benzoic acid ethyl ester, ethyl 9-decenoate, hexanoic acid ethyl ester, and methyl salicylate were identified as the major aroma-active compounds. Among them, octanoic acid ethyl ester was determined to be a key aroma marker of the Jiaosu. Significant differences between the 10 samples were observed. Notably, CJ NO.1 exhibited superior fermentation ability, antioxidant activity and sensory scores. Furthermore, CJ NO.1 obtained the highest comprehensive score (2.01) by principal component analysis, further confirming that CJ NO.1 was the best resource. This study provides theoretical guidance for quality control and production and processing of A. arguta Jiaosu.

As a by-product of processed products, the best treatment of fruit seeds is oil extraction. Actinidia arguta seeds account for 7 • A. arguta seed oil was extracted by UAE and the yield increased by 36.55

Label-free quantitative proteomics profiles combined with biochemical analysis were applied in three spore release stages to investigate the proteome responses related to spore release inducing the quality loss of mushrooms. During the spore release, the mushrooms softened, and malondialdehyde (MDA) and total free amino acids accumulated, especially bitter amino acids. Among the 2720 identified proteins, aminoacyl-tRNA biosynthesis, oxidative phosphorylation, and other glycan degradation pathways were primarily implicated. ATP-binding cassette (ABC) transporters and purine metabolism stimulated energy consumption in the second stage, which could be responsible for the spore release. Moreover, aminoacyl-tRNA ligase and ribosomal proteins were identified as hub proteins, actively expressed, and significantly associated with quality traits. The hub proteins might play a dominant role in mediating the quality deterioration triggered by the spore release in shiitake mushrooms. The results expand the understanding of the molecular mechanisms underlying the response to spore release in shiitake mushrooms.

The volatile organic compounds(VOCs)in Lentinus edodes at different maturity stages were identified by optimized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS)and analyzed by odor activity value(OAV)and partial least squares discriminant analysis(PLS-DA).The results showed that the optimal extraction conditions were as follows:1.0 g of sample was extracted at 50 ℃ for 25 min and then the analytes adsorbed on the fiber were desorbed in the GC-MS injection port for 3 min.A total of 71 VOCs were identified in L.edodes,and there were significant differences in the types and contents of volatile compounds at different maturity stages(P＜0.05).Out of these,18 VOCs that could be used as biomarkers to distinguish L.edodes at different maturation stages were selected by PLS-DA and variable importance in projection(VIP).Besides,16 volatile compounds with OAV＞1 were identified.Among these compounds,1-octen-3-ol,3-octanol,1-octen-3-one,3-octanone,benzeneacetaldehyde,dimethyl disulphide,dimethyl trisulphide,2,3,5-trithiohexane,and 1,2,4-trithiohexane showed VIP greater than 1,thus making them the most significant differential volatile compounds among different maturity stages of L.edodes.This study provides a theoretical foundation for understanding the mechanism of aroma formation during the maturation process of L.edodes.

Actinidia arguta is a type of kiwi fruit with a smooth glabrous shape, which provides high nutritional value, a sweet and sour taste, and excellent healthcare function. However, it is a typical climacteric fruit and decomposes quickly when stored. For delaying senescence, the effect of postharvest short-time partial dehydration (STPD) on the storage quality of A. arguta was investigated under dehydration rates of 2%, 4%, and 6% coupled with storage at (2.0 ± 0.5) °C, respectively. Results showed that appropriate dehydration treatment coupled with low temperature storage inhibited the pectinase activity and the decomposition of propectin, thus maintaining fruit firmness, reducing fruit decay rate, regulating the generation of abscisic acid (ABA) delaying ethylene production, and decreasing the peak level of respiration rate. It also inhibited the reduction of total soluble solid, titratable acid, and vitamin C, maintains catalase and peroxidase activity. Based on the present study, the 4% dehydration treatment was the most effective, which extended the storage period up to 60 days and reduced the decay rate to 33%. In conclusion, it was revealed that STPD could be an effective method for retarding the losses that occurred in the fruit quality of A. arguta during cold storage.

Spore release, a critical indicator of postharvest quality deterioration in shiitake mushrooms, accompanied by energy consumption. This study investigated the role of adenosine triphosphate (ATP) treatment on the quality of shiitake mushrooms during spore release through microstructural observation, physicochemical analysis, and quantitative proteomics. Exogenous ATP application effectively maintained microstructural integrity and enhanced the activity of enzymes related to energy metabolism. Proteomic analysis based on 4D data-independent acquisition technology identified key differentially expressed proteins localized in the nucleus, membrane, mitochondria, and cytoplasm. Functional enrichment analyses revealed that ATP treatment activated vital metabolic and signaling pathways, including mTOR signaling, DNA replication, and chromatin remodeling, while suppressing lysosomal degradation. Additionally, protein-protein interaction network analysis identified pivotal proteins involved in protein synthesis, stress response, and energy metabolism. These findings provide novel insights into the mechanisms governing spore release and potential strategies for improving mushroom quality.

Spore release, marking the initiation of mushroom taste quality deterioration, is associated with energy metabolism. To elucidate the role of energy status, shiitake mushrooms were subjected to different energy treatments (ATP and CCCP), and the dynamic changes in taste profile during spore release were monitored. The results indicated that ATP-treated mushrooms exhibited delayed postharvest spore release and enhanced umami and sweetness due to a sufficient energy supply. Notably, ATP-treated mushrooms demonstrated a higher umami perception intensity, as reflected in the highest equivalent umami concentration (EUC) (194.08 g MSG kg−1), the highest perceived umami intensity (PUI) (15.97), and higher electronic tongue scores. In contrast, carbonyl cyanide 3-chlorophenylhydrazone (CCCP)-treated mushrooms displayed the opposite effects due to insufficient energy levels. The relationship between energy status and taste quality during spore release was further examined using chemometric analysis. Additionally, eight taste compounds were putatively identified as key taste markers associated with different energy statuses using a random forest machine learning algorithm. These findings provide theoretical support for understanding the influence of energy status on taste quality variation and offer a novel strategy for evaluating taste quality during mushroom spore release.

Bananas were typically harvested as green fruit during long - distance transport, then ripened after arriving at the sales location, and finally reached the consumers. Traditional methods of ripening had irregularities, and the cost of ripening was high.Banana fruits were divided into four groups and subjected to simultaneous 24-hour ripening treatment under sealed conditions at 18°C and 90–95% relative humidity, using 1500 ppm ethylene, 23%, 25%, and 27% oxygen concentrations, along with 100 μl/L ethylene. This study investigated the effects of oxygen synergistic ethylene ripening on the physiology, nutrition and flavor of bananas. From the physiological changes observed during the ripening process of bananas, oxygen and ethylene accelerated the ripening process. The polyphenol content in the 25+100 treatment group consistently exceeded that of other treatment groups (p<0.05), peaking at 2.2613 mg/g on day 5, and the vitamin C content in the 25+100 treatment group showed the smallest decrease, dropping only from 8.33 mg/100g on Day 1 to 5.90 mg/100g on Day 3. From the electronic tongue analysis, the 25+100 group had better flavor. According to SPME-GC-MS, the 25+100 group had better aroma quality. Ultimately, principal component analysis was used to select the best method of ripening. This study explored the synergistic ethylene ripening with high oxygen to improve the quality of bananas and provided new possibilities for the development of ripening technology.