Siraitia grosvenorii is widely used in functional foods, and drying is essential for long-term preservation. Drying methods significantly impact the fruit quality. Here, we evaluated how hot air drying (HAD), heat pump drying (HPD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD) affect bioactive compounds in S. grosvenorii fruit. HAD-treated fruit showed elevated phenolic, flavonoid, and sugar contents, together with strong ·OH scavenging capacity. In contrast, VFD better preserved green color and native flavor of fresh fruit and yielded higher ascorbic acid and mogroside V contents than thermal drying. Under HAD and HPD, differentially accumulated metabolites (DAMs) were mainly enriched in linoleic acid, tryptophan, and purine metabolism. Under VFD, luteolin-7-O-glucoside was positively correlated with mogroside IV, mogroside V, and 11-oxomogroside V, whereas under HAD and HPD, protocatechualdehyde and vanillin (4-hydroxy-3-methoxybenzaldehyde) were positively correlated with mogroside IV. These findings provide a theoretical basis for selecting appropriate processing strategies for S. grosvenorii fruit.

Siraitia grosvenorii fruit, a traditional medicinal and edible plant, undergoes significant alterations in quality and bioactive composition during the dehydration process. This study investigated the effects of hot-air drying at various temperatures on the physicochemical properties, antioxidant activity, and drying kinetics of S. grosvenorii fruit. The drying process was terminated when fruit moisture content reached 15%, with corresponding drying durations of 420, 225, 144, 96, and 51 h at 40 °C, 50 °C, 60 °C, 70 °C and 80 °C, respectively. Among the ten mathematical models evaluated, the Midilli–Kucuk model provided the most accurate description of the drying kinetics of S. grosvenorii fruit. Quality analysis revealed that drying reduced the sugar/acid ratio, contents of mogrosides and ascorbic acid, while increasing total phenolic and flavonoid levels. Microstructural analysis revealed that higher temperatures increased drying rates by expanding the porosity of the pulp. Based on the retention of bioactive components and antioxidant capacity, 70 °C was identified as the optimal drying temperature. Overall, these findings suggest that oven-drying optimizes drying efficiency and ensures the retention of essential bioactive constituents in S. grosvenorii.

ABSTRACT Objective With the global increase in aging populations, the prevalence of osteoporosis is rising. Current preventive and therapeutic strategies remain limited. The present study aimed to investigate the effects of hemp seed protein (HSP) and its hydrolysis‐derived bioactive peptides (HPH) on osteogenic differentiation and to elucidate their therapeutic potential for osteoporosis. Methods The osteogenic differentiation of mouse pre‐osteoblast MC3T3‐E1 cells and human mesenchymal stem cells (hMSCs) was assessed by means of alkaline phosphatase (ALP) staining, alizarin red S (ARS) staining, and RT‐qPCR. The screening of signaling pathways was conducted through the implementation of luciferase reporter assays. The in vivo efficacy of the treatment was evaluated in aging and ovariectomy (OVX)‐induced osteoporotic mice using calcein labeling and micro‐CT. Furthermore, hMSCs encapsulated in HPH‐loaded hyaluronic acid methacrylate (HAMA) hydrogel were combined with trabeculae‐like biomimetic bone‐filling material (TBM) to generate organoids for in vitro culture or calvarial implantation, thereby enabling the evaluation of the in situ osteogenic capacity of HPH. Results HSP and HPH enhanced ALP activity, mineralization, and osteogenic gene expression (ALP, RUNX2). Mechanistically, they activated SMAD4 and BMP2/BMP4 expression while suppressing SMAD2, indicating SMAD‐dependent BMP pathway involvement. In the mouse models of osteoporosis, the administration of HSP/HPH was found to augment both the mineral apposition rate (MAR) and the trabecular bone mass. In organoid models, HPH was found to maintain cell viability, upregulate ALP and RUNX2 expression, and promote mineralization in vitro. Furthermore, upon calvarial implantation, HPH‐loaded organoids were found to accelerate bone defect repair. Conclusion These findings indicate that HSP and HPH promote osteogenesis via the SMAD‐dependent BMP pathway. The organoid results further demonstrate the in situ osteogenic potential of HPH, supporting its translational applications. HSP and HPH have demonstrated therapeutic potential in the treatment of osteoporosis and bone defects, providing novel approaches for disease management.

Low-temperature storage, a common method for mango preservation, effectively reduced postharvest respiration and delayed fruit senescence. However, mangoes are cold-sensitive and develop chilling injury when stored below 12 degrees C. In this study, 'Guire 82' mangoes were used to explore the effect of n-butanol on postharvest mango chilling injury. Results showed that 1% n-butanol treatment significantly alleviated chilling injury symptoms. nButanol treatment enhanced the antioxidant capacity of mangoes, by boosting the activities of ascorbate peroxidase and superoxide dismutase. Additionally, n-butanol treatment maintained the integrity of mango cell membranes, by inhibiting the activity of phospholipase C and phospholipase D, reducing electrolyte leakage, and lowering malondialdehyde content. n-Butanol treatment also increased ATP and ADP content, decreased AMP content, and thereby enhanced energy level during the early stage of low-temperature storage. Furthermore, molecular analysis further indicated that n-butanol treatment systematically regulated the expression patterns of genes involved in membrane lipid metabolism and energy homeostasis. These findings suggested that n-butanol could effectively reduce postharvest mango chilling injury by regulating membrane lipid metabolism.

Siraitia grosvenorii fruit is a traditional ingredient in Chinese tea beverages with medicinal values. Postharvest ripening of S. grosvenorii fruit involves the alteration of sweetness and the accumulation of various metabolites. This study systematically investigated the dynamic changes in physiological properties, metabolomic profiles, and gene expression patterns during postharvest ripening of S. grosvenorii fruits across four stages (P0, P3, P7, and P14). Physiological analysis revealed that prolonged ripening significantly increased moisture loss rate, soluble solid content, relative conductivity, and pericarp color change, while respiratory rate remained stable. Metabolomic profiling identified 3066 metabolites, with amino acids and their derivatives as the most abundant class. Differential accumulation analysis demonstrated that the transitions from P3-to-P7 and P7-to-P14 were crucial phases in the postharvest ripening process, characterized by significant enrichment in amino acid metabolism, aminoacyl-tRNA biosynthesis, and secondary metabolite biosynthesis pathways. Notably, the accumulation of sweet mogrosides (11-oxomogroside V and mogroside V) peaked at the late stage (P14), whereas less-sweet variants (mogroside III and IV) declined progressively. Weighted gene co-expression network analysis identified the MEturquoise module as positively correlated with desirable mogrosides and fruit quality traits. The qPCR validation revealed stage-specific upregulation of key biosynthesis genes, with SgUGT85–269–4 peaking at P3 and SgUGT94–289–3 showing highest expression at P7. These findings demonstrate that controlled postharvest ripening (up to 14 days) is essential for maximizing mogroside sweetness and fruit quality, providing a scientific basis for optimizing processing schedules in S. grosvenorii fruits production. The identified metabolic modules and gene targets offer valuable resources for future genetic and agronomic strategies to enhance mogroside yields.

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.

Mangoes are chilling-sensitive fruits and prone to suffering chilling injury (CI) when stored below 13 degrees C, compromising their economic value. Methyl jasmonate (MeJA) is an essential phytohormone that affects the development and postharvest quality of mangoes. However, the effects and mechanisms of MeJA on CI in stored mangoes are inadequately understood, especially in green-peel ripening mango varieties. This study investigated how MeJA treatment impacted the green mango cv. 'Guire 82' during 4 degrees C storage. The results show that MeJA significantly reduced CI and delayed firmness loss. MeJA also improved the antioxidant activities (superoxide dismutase, peroxidase, and catalase) and up-regulated their gene expression. MeJA inhibited 12-oxophytodienoate reductase (key enzyme of JA biosynthesis) activity. Although adenosine triphosphate, adenosine diphosphate, and adenosine monophosphate levels declined in MeJA-treated fruits, a transient increase in energy charge during early storage. The above results support the use of exogenous MeJA to alleviate CI in postharvest mango, indicating its role in bolstering antioxidant defense system, maintaining membrane integrity, and affecting energy metabolism. Our findings enrich the postharvest biology regarding the application of MeJA for improving cold tolerance in green-peel ripening mangoes.

Mechanical damage to banana fruit during transportation leads to substantial quality loss and shortened shelf life. This study investigated the effects of different concentrations (10, 20, and 50 μM) of methyl jasmonate (MeJA) on mechanically injured banana fruits stored at 25°C for 14 days. The results showed that the 10 μM MeJA treatment was identified as optimal, delaying the respiration peak by 2 days and maintaining fruit greater firmness (95.86 N) on Day 14. It also effectively suppressed the rise in ripening index, decay rate, total soluble solids (TSS) content, and malondialdehyde (MDA) content, thereby preserving better appearance and edible quality. In addition, 10 μM MeJA enhanced antioxidant enzyme activities and strengthened the activities of enzymes associated with disease resistance. On Day 14, the activities of ascorbate peroxidase (APX) and phenylalanine ammonia-lyase (PAL) were significantly higher than those of the control by 2.02- and 1.73-fold, respectively. Meanwhile, the activities of peroxidase (POD), polyphenol oxidase (PPO), β-1,3-glucanase (GLU), and chitinase (CHT) were maintained at levels 48.37%, 37.30%, 13.61%, and 47.77% higher than the control, respectively, at the end of storage. This study indicated that treatment with 10 μM MeJA effectively enhanced the antioxidant ability and disease resistance of mechanically injured banana fruits, thereby maintaining fruit quality during storage and improving the storability.

Mango fruit softening is the primary reason for the reduction in shelf life and the subsequent decrease in market value. In this study, we investigated the roles of ethylene response factor (ERF) in regulating mango fruit softening in response to 1-methylcyclopropene (1-MCP) and ethylene (ETH) treatments was investigated. The action mechanism of the cellular microstructure, key structural components of the cell wall, cell wall metabolizing enzymes, and the ERF were evaluated. Results showed that mango softening was induced by ETH and inhibited by 1-MCP. ETH treatment caused cellular microstructural changes, including cell wall thinning and distortion, while 1-MCP treatment preserved cell wall integrity. Biochemical and molecular assays indicated that 1-MCP and ETH regulated fruit softening by altering cell wall polysaccharide fractions, cell wall degrading enzyme activities (pectate lyase, pectin methylesterase, (3-galactosidase, cellulase) and their gene expression (MiPLY8, MiPME3, Mi beta-CAL, MiPG2). Meanwhile, ETH strongly induced the expression of MiERF12, MiERF021-like, MiERF109-like, and MiERF113. Virus-induced gene silencing (VIGS) results indicated MiERF109-like and MiERF113 promoted mango fruit softening, whereas MiERF12 inhibited softening. These findings emphasize that MiERF12, MiERF109like and MiERF113 could play an important role in regulating postharvest ripening and softening of mango, and clarify the potential association of ERFs with cell wall metabolism and structure in mango.

Bananas are economically important fruits, but they are vulnerable to mechanical damage during harvesting and transport. This study examined the effects of methyl jasmonate (MeJA) on the cell membrane integrity and membrane lipid metabolism of wounded banana fruits after harvest. The results showed that 10 and 50 μM MeJA treatments on mechanically wounded bananas significantly delayed ripening and senescence in comparison with the control. At the end of storage, MeJA-treated groups showed a significant reduction in electrolyte leakage and malondialdehyde content, indicating that MeJA protected cell membrane integrity. MeJA also led to a significant decrease in the activity of antioxidant enzymes, including lipoxygenase, diacylglycerol kinase, and lipid phosphate phosphatase. Furthermore, MeJA reduced phospholipase (C and D), phosphatidic acid, and diacylglycerol levels, as well as slowed down the decrease in phosphatidylcholine and phosphatidylinositol contents. Compared to the control, MeJA significantly downregulated the expression of MaPLDγ, MaPLDα, and MaPLDζ. Therefore, MeJA treatment could be a reliable method to delay the senescence of harvested banana fruits subjected to mechanical wounding.

This work investigated and compared the physicochemical characteristics, and antioxidant and antihyperglycemic properties in vitro of polysaccharides from a single banana flower variety (BFPs) extracted by different methods. BFPs extracted using hot water (HWE), acidic (CAE), alkaline (AAE), enzymatic (EAE), ultrasonic (UAE) and hot water-alkaline (HAE) methods showed different chemical composition, monosaccharide composition, molecular weight, chain conformation and surface morphology, but similar infrared spectra characteristic, main glycosidic residues, crystalline internal and thermal stability, suggesting that six methods have diverse impacts on the degradation of BFPs without changing the main structure. Then, among six BFPs, the stronger antioxidant activity in vitro was found in BFP extracted by HAE, which was attributed to its maximum uronic acid content (21.67 %) and phenolic content (0.73 %), and moderate molecular weight (158.48 kDa). The highest arabinose and guluronic acid contents (18.59 % and 1.31 % in molar ratios, respectively) and the lowest uronic acid content (14.30 %) in BFP extracted by HWE contributed to its better alpha-glucosidase inhibitory activity in vitro (66.55 %). The data offered theoretical evidence for choosing suitable extraction methods to acquire BFPs with targeted biological activities for applications, in which HAE and HWE could serve as beneficial methods for preparing antioxidant BFP and antihyperglycemic BFP, respectively.

In this paper, the effects of three postharvest treatments (aerobic,vacuum,vacuum+1-MCP) on browning, active oxygen metabolism and saccharides during storage of deastringent persimmon were researched. Meanwhle the correlations between browning and other indexes were analyzed. BI of vacuum and vacuum+1-MCP was lower than that in aerobic group, and the browning degree in vacuum+1-MCP group was the lowest. The SOD and APX activities of the three kinds of persimmon treated after harvest decreased and increased respectively, and the SOD activities of the vacuum group were the lowest, the APX activities under vacuum and vacuum+1-MCP conditions were higher than that in aerobic group. At vacuum and vacuum+1-MC conditions, the increase of CAT activity of persimmon was inhibited, and the accumulation of H2O2 was reduced, with lower ability to inhibit hydroxyl radical and ascorbic acid content. The reducing sugar content of persimmon in vacuum and vacuum+1-MCP groups was lower than that in aerobic group, and the increase in vacuum+1-MCP group was the slowest, from 14.10% at the beginning of storage to 14.87% on 12 d. The pectin content of persimmon in vacuum+1-MCP group decreased slowly. Correlation analysis showed that the correlations between browning and various indexes under different postharharvest treatments were different. The persimmon BI was always negatively correlated with pectin, meanwhile positively correlated with reducing sugar. It can be concluded that vacuum and vacuum+1-MCP conditions are more conducive to inhibiting the browning of persimmon after deastringent.

This study aimed to screen out polysaccharides with the ability to activate NK cells. Ten polysaccharides (OP) were isolated from orah mandarin (Citrus reticulata cv. Orah) peel using hot-water extraction combined with the alcohol precipitation method and the ultrafiltration-membrane separation method. After measuring the effects of 10 OPs on NK-92MI cell proliferation and cytotoxicity, it was found that the polysaccharide OP5 had the highest activity in vitro. OP5 can significantly promote the proliferation of and increase the gene expression of perforin, granzyme B and IFN-γ in NK-92MI cells. Its molecular weight was between 50 and 70 kDa. The identification results of monosaccharide composition indicated that OP5 was composed of arabinose (31.52%), galacturonic acid (22.35%), galactose (16.72%), glucose (15.95%), mannose (7.67%), rhamnose (2.39%), fucose (1.41%), xylose (1.30%), glucuronic acid (0.42%) and ribose (0.27%). The sugar ring of the β-configuration was the main, and that of the α-configuration was the auxiliary. These results would provide a foundation for the functional product development of OPs.

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.

Objective:In order to predict and control the hot air drying process of Mango.Methods:Using fresh Mangifera indica Linn as experimental material,the effects were studied in different hot air temperatures(60,65,70 ℃)and different thickness of Mango slices(0.8,1.0,1.2 cm)on the drying curve,drying characteristic curve and effective moisture diffusion coefficient of Mango.Selecting six commonly used drying models suitable for fruits and vegetables for fitting,analysis,and validation,the most suitable model for Mango hot air drying was selected.Results:With the increase of temperature and the decrease of slice thickness,the drying rate of Mango slices was accelerated,resulting in shorter drying times.The effective diffusion coefficient of water increases with the increase of temperature and thickness,in the range of 1.401 39 X 10-10 to 3.655 46×10-10 m2/s.R2 of Logarithmic model was the largest,and X2 and RMSE were the smallest,which were 0.998 87,0.000 124 779 and 0.001 37 respectively.Conclusion:The predicted values are basically consistent with the experimental values,accord with Mango hot air drying,it can better reflect the changing law of moisture content of Mango slices during drying.

In this study, mango fruit (Tainong No. 1) was treated with either 0.1 mg/L 1-methylcyclopropene (1-MCP) alone or with a combination of 0.1 mg/L 1-MCP and 0.2 mM melatonin (MT). The mango fruit was then stored for 10 days at 25 °C and 85-90% relative humidity. Quality characteristics and the active oxygen metabolism of postharvest mangoes were evaluated every 2 days. Compared to untreated mango fruit, those with the treatments of 1-MCP alone or 1-MCP + MT had a better appearance and higher levels of soluble sugar, ascorbic acid, and titratable acidity. Moreover, these treatments prevented the loss of fruit firmness, successfully delayed the escalation of a* and b* values, and reduced malondialdehyde content and superoxide anion generation rate. After 10 days of storage, mango fruit treated by 1-MCP alone or 1-MCP + MT exhibited increased activities of antioxidant enzymes such as ascorbate peroxidase, catalase, superoxide dismutase, and other peroxidases; nevertheless, the two treatment protocols maintained higher mango total phenolic content only at the later stage of storage. These findings suggest that mango fruit treated with 1-MCP alone or with 1-MCP + MT improves the quality characteristics and antioxidant activities. Moreover, compared to 1-MCP treatment alone, 1-MCP + MT-treated mangoes exhibited higher quality and a stronger regulation of active metabolism during storage.

Processing conditions can change the compositions and microstructures of polysaccharides, resulting in favorable and unfavorable effects on their chemical characteristics and bioactivites. Here, this study comparatively evaluated the effects of the commonly used hot water, alkaline, acidic, enzymatic, ultrasonic and hot water-alkaline extractions on the structural features and antioxidant and hypoglycemic properties of pitaya stem polysaccharides. Nuclear magnetic resonance spectroscopy showed six polysaccharides had similar glycosyl types. Scanning electron microscopy exhibited the surface morphology of the extracted six polysaccharides differed significantly. Polysaccharide obtained by hot water showed better antioxidant and hypoglycemic properties than that of the other polysaccharides. These data suggested that alkaline, acidic, enzymatic, ultrasonic and hot water-alkaline extractions have various influences on the degradation of polysaccharides without varying the major structure in comparison with hot water extraction. Additionally, monosaccharide composition and molecular weight of polysaccharides are two chief factors affecting the bioactivity of pitaya stem polysaccharides.

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.