【Objective】The effects of different pollination methods on the fruit set rate, fruit quality, endogenous hormone levels, and economic costs of the self-fertile sweet cherry cultivar 7-2-9 under greenhouse cultivation were investigated. Based on this premise, multiple pollination treatments, including manual pollination using a feather duster, plant growth regulator application, bee pollination, and a nonassisted control, were established to comparatively analyze the physiological and developmental responses during fruit set and growth. The study focused on evaluating differences in fruit set stability, fruit size, soluble solid content, coloration traits, and the dynamic changes of endogenous hormones such as auxins, cytokinins, and gibberellins under different pollination conditions. In addition, a comprehensive assessment of labor input, operational costs, and overall economic efficiency associated with each pollination strategy was conducted to reflect their practical applicability in greenhouse production systems. The results further revealed both commonalities and differences among treatments in terms of improving fertilization efficiency, regulating fruit developmental synchronization, and enhancing fruit commercial quality. This work provides a scientific and technical basis for optimizing pollination management strategies under protected sweet cherry cultivation and supports the large-scale promotion of self-fertile cultivars in controlled environments.【Methods】The 8-year-old self-fertile sweet cherry cultivar 7-2-9 (Prunus avium L.) , grafted on Jingchun 2, was selected as the experimental material at the Tongzhou Cherry Base of the Forestry and Fruit Research Institute, Beijing Academy of Agriculture and Forestry Sciences. The experiment was conducted in a solar greenhouse under controlled environmental conditions (15-22℃, 50%-70% RH) , where four pollination treatments were established: natural selfpollination (CK) , hand pollination (HP) with feather dusters, plant growth regulator treatment (PGRT) involving a multi-component solution including GA3, 6-BA, and NAA, and bee pollination (BP) using Apis mellifera ligustica. To ensure experimental precision, isolating nets were employed for CK, HP, and PGRT until fruit set was stable. The self-fertility of 7-2-9 was first validated through pollen germination assays and scanning electron microscopy (SEM, Hitachi SU-8010) to assess pollen morphology and uniformity. During the reproductive stages, the fruit set rate was calculated by monitoring flower and fruit counts on representative primary branches. Upon fruit maturity, physical quality traits (weight, shape index, and firmness) were measured using analytical balances, calipers, and the Firmtech FT-7 tester, while nutritional components (anthocyanins, VC, total phenols, and flavonoids) were quantified via colorimetric and enzymatic assays. Furthermore, endogenous hormone levels (IAA, CTKs, GA, SA, and JA) were determined using an LC-MS/MS system (ExionLCTM AD UPLC coupled with QTRAP® 6500+) , with samples stored at-80℃. Additionally, a standardized cost-benefit model was constructed to calculate pollination time, labor expenses (20 RMB/h) , and material inputs per 666.7 m2. Finally, all data were processed using SPSS 22.0 for one-way ANOVA and LSD tests, with graphical visualizations generated using GraphPad Prism 8.0.2.【Results】Significant differences were observed in the growth, development, fruit quality, and economic costs of greenhouse-cultivated 7-2-9 sweet cherries under different pollination treatments. Pollen assays and two-year field identification confirmed that 7-2-9 was a self-fertile cultivar with high pollen viability and a stable self-pollination fruit set rate (46.00%-58.00%) . Compared with the control, both hand pollination (HP) and plant growth regulator treatment (PGRT) significantly increased the fruit set rate, whereas bee pollination (BP) showed a limited promoting effect. Morphologically, PGRT induced pedicel elongation and inhibited endocarp development, resulting in seedless fruits with smaller endocarps, whereas HP and BP maintained fruit traits similar to those of the control. Regarding internal quality, PGRT optimized the sugar-acid ratio by reducing acidity, whereas HP significantly enhanced nutritional quality, producing the highest concentrations of anthocyanins (0.68 mg · g-1) and ascorbic acid (0.34 mg · g-1) . Physiological analysis revealed that PGRT and BP decreased IAA and tZ levels, whereas PGRT significantly increased the concentrations of cytokinins (BAP) , gibberellins GA1 and GA3, and JA. Finally, economic evaluation showed that PGRT incurred the highest total cost because of intensive labor and chemical inputs, followed by BP due to hive expenses. Overall, hand pollination (HP) was the most efficient strategy, significantly improving fruit set and nutritional quality with relatively low economic costs, thereby providing a balanced approach for highquality production under protected cultivation.【Conclusion】Different pollination methods had significant effects on the fruit set rate, fruit quality, and economic costs of the self-fertile sweet cherry 7-2-9 under protected cultivation. Both hand pollination (HP) and plant growth regulator treatment (PGRT) significantly improved the fruit set rate compared with the control. However, although PGRT promoted fruit set, it altered fruit morphology and endogenous hormone balance, and was associated with high labor intensity and production costs. Bee pollination (BP) maintained fruit quality but involved relatively high hive expenses with limited improvement in fruit set. In contrast, hand pollination (HP) not only effectively increased the fruit set rate but also minimized adverse effects on fruit quality, showing the highest economic feasibility. Therefore, hand pollination is recommended as the primary pollination strategy for self-fertile sweet cherries under greenhouse conditions. This study clarifies the trade-offs among different pollination methods and provides a technical basis for efficient production. Further research is needed to explore the molecular mechanisms by which different pollination stimuli regulate endogenous hormone metabolism during fruit development.

Poor mechanical strength and high hydrophilicity of gelatin films significantly limit their applications in food packaging. This study proposed a green and sustainable strategy to concurrently enhance the hydrophobicity and mechanical properties of gelatin films by crosslinking them with fatty aldehydes (butanal, octanal, dodecanal, and hexadecanal). The modification process was systematically optimized by monitoring water contact angle and interfacial tension, identifying pH 7 as the universal optimal pH, with the best reaction temperatures being chain-length-dependent (60-80°C). Under optimal conditions, the tensile strength of the modified films increased with the aldehyde chain length, reaching a maximum of 75.73 MPa for the hexadecanal-modified film, which was 2.65 times that of the pure gelatin film. Comprehensive structural analyses (FT-IR, 1H NMR, XPS, free amino content) confirmed the successful formation of covalent imine bonds (C=N) via Schiff base reaction, which increased the carbon content (up to 79.50% for octanal) and crosslinking degree (38.28% for hexadecanal). Furthermore, the modification significantly improved the water resistance and barrier properties against UV light, water vapor, and oxygen, while preserving excellent degradability in soil (4-5 days, via combined abiotic and microbial processes) and cytocompatibility (HaCaT cell viability > 80%). In practical applications, octanal and dodecanal modified film significantly reduced the fruit weight loss rate and rotting rate, while better maintaining the strawberry color and visual appearance. In summary, this work demonstrated that fatty aldehyde crosslinking was an effective and eco-friendly approach for fabricating high-performance gelatin-based films with great potential for sustainable food packaging.

Chlorate is a strong oxidizing agent with known toxicological effects, but its presence in food has only recently emerged as a safety concern. Agar, widely used in food, pharmaceuticals, and microbiological media, has not been systematically examined for chlorate contamination, and no standardized analytical method exists. This study developed and validated an ion chromatography (IC) method for accurate determination of chlorate in agar and assessed soaking as a mitigation strategy. Chlorate was well separated from coexisting compounds, showing excellent linearity (R2 = 0.9992) over 0.078–5.0 mg/L. Optimal extraction was achieved using 65

The juice sac granulation of citrus fruits is a biological disorder that commonly occurs during the stages of growth, mature, and post-harvest, which severely affects the quality and reduces consumer acceptance of fruits. To explore the correlation between granulation and both external morphological characteristics and internal quality characteristics, 11 external and internal quality characteristics of Guanxi honey pomelo were collected and systematically analyzed by principal component analysis and linear regression. Then seven external quality characteristics and one critical characteristics, GR% were applied in machine learning modeling. The results indicated that several characteristics such as single fruit weight, single fruit volume, longitudinal diameter, and transverse diameter showed positive correlations with juice sac granulation rate (GR%), and were subsequently incorporated into classification model development. Among the five models evaluated, support vector machine demonstrated superior performance with a precision and recall rate of 100.00% and 100.00%, respectively, verifying its favorable accuracy and robustness. This research combined traditional statistical approaches with modern computational techniques, offering a reliable screening solution for juice sac granulation degree of Guanxi honey pomelo, which provided potential applicability in citrus processing industries and a theoretical foundation for non-destructive quality assessment.

Chrysanthemum indicum var. aromaticum (Ci. var. aromaticum) is a rare alpine aromatic plant with the potential to be used as a natural perfume due to its high-value essential oil content. However, the lack of data on the effects of climate parameters, especially temperature, on its aroma profile has limited its large-scale cultivation. In this study, the effect of ambient temperature (10 degrees C, 15 degrees C, 20 degrees C, and 25 degrees C) on the aroma profile of Ci. var. aromaticum was systematically investigated using a static headspace solid-phase microextraction coupled with chromatography-mass spectrometry (HS-SPME-GC-MS) approach. The results showed that 20 degrees C was favourable for the accumulation of volatile compounds (reaching 984.799 mu g/g in flowers and 1802.368 mu g/g in leaves), among which terpenes dominated the composition of aroma components, reaching 847.607 mu g/g in flowers and 1689.583 mu g/g in leaves. Additionally, 20 degrees C was also conducive to the accumulation of esters and alcohols, while the unique substances in flowers and leaves were different at different temperatures, indicating that temperature had a greater regulatory effect on the types of volatile compounds. In conclusion, the growing condition of 20 degrees C was favourable for the accumulation of volatile/aroma compounds in Ci. var. aromaticum, which may provide data support for the introduction, domestication, and aroma quality detection and control of Ci. var. aromaticum as a natural perfume.

Flavor and mineral elements are crucial in determining the quality of sweet cherry fruit. This study analyzed 20 cherry varieties with different colorations using chemical analysis, electronic tongue testing, and ICP-MS to measure total sugars, titratable acids, taste perception, and mineral content. Significant variations in flavor and nutritional composition were found among the varieties. Red sweet cherries had the highest average scores for flavor and mineral nutrients. Factor analysis revealed three principal components that explained 93.33% of the variance, and the top five varieties for overall fruit quality were ‘Bigarreau Burlat’, ‘Bigarreau Dragon’, ‘Cristalina’, ‘Lapins’, and ‘Newstar’. Cluster analysis categorized the cherries into four clusters, with the first three showing the highest averages for various indicators. This study provides a theoretical framework for analyzing sweet cherries’ flavors and nutritional quality, as well as guidance for cultivating new varieties.

Cold storage induces flavor deterioration in sweet cherry, while cultivar-specific regulatory mechanisms are poorly understood. In this study, two mainstream commercial cultivars, 'Rainier' and 'Tieton', were stored at 4 °C for 21 days. We comprehensively integrated physiological phenotyping, transcriptomics, metabolomics, and volatile compound profiling to explore their flavor deterioration patterns. Physiological results demonstrated that fruit softening and sugar-acid imbalance were typical deterioration symptoms, and 'Tieton' reached a 100% decay rate at the end of storage, far higher than 51.55% of 'Rainier'. Metabolomic analysis identified 1876 metabolites, and the two cultivars showed asynchronous metabolic reprogramming. 'Tieton' underwent dramatic metabolic changes at the early storage stage, while obvious metabolic shifts occurred in 'Rainier' at the mid stage. "Starch and sucrose metabolism" and "phenylpropanoid biosynthesis" were confirmed as two universally core pathways associated with flavor variation. We also detected 45 differential volatile compounds linked to fruit aroma. Furthermore, a flavor regulatory network was constructed, verifying that PavMYB3/13 as candidate positive regulators and PavC2H2 is a candidate negative regulator of flavor maintenance. This work elaborates on the genotype-specific patterns of cold-induced flavor decay and provides a theoretical foundation for developing variety-targeted postharvest preservation technologies for sweet cherries.

Zein has attracted considerable interest for applications in food and pharmaceuticals owing to its favorable biocompatibility and antioxidant properties, particularly as a potential stabilizer for Pickering emulsions. However, its inherently strong and heterogeneous hydrophobicity limits its ability to form stable emulsions. In this study, an anhydrous reaction based on ionic liquid (IL) and ethanol was established, and vanillin, was employed to covalently modify zein via the Schiff base reaction. Structural alterations of the protein before and after modification were systematically characterized by multiple modern spectroscopic techniques, while changes in surface hydrophobicity were directly assessed through water contact angle measurements. The emulsifying performance of the modified zein nanoparticles was then evaluated using corn oil as the oil phase. The results demonstrated that vanillin modification significantly lowered the water contact angle of zein from 100.78 degrees f 0.47 degrees to 90.52 degrees f 0.17 degrees. Analyses by multiple modern spectroscopic techniques collectively confirmed the occurrence of Schiff base formation, accompanied by a decrease in alpha-helix content and an increase in beta-sheet content in the secondary structure. Importantly, the modified zein retained good biosafety. Additionally, Pickering emulsions stabilized by the modified zein nanoparticles exhibited superior macroscopic uniformity, droplet distribution, and environmental tolerance, including under varying storage conditions, ionic strengths, temperatures, and pH values. These findings indicated that vanillin modification substantially enhanced the emulsifying performance of zein, which not only broadened the application of vanillin in protein functionalization, but also offered a feasible green strategy for tuning the surface properties of zein and constructing high-performance Pickering emulsion.

Jasmonic acid (JA) is a critical signal controlling ripening and trait development in non-climacteric (NC) fruit. However, the mechanisms governing the JA biosynthesis remain unclear. Here, the signaling mechanisms for the JA biosynthesis are explored in strawberry ( Fragaria vesca ), a model NC fruit. The JA biosynthesis is demonstrated to be tightly coupled with the signaling of ABA, a pivotal signal controlling NC fruit ripening. When overexpressed or knocked out by CRISPR/Cas9 editing, FvSnRK2.6 , a gene encoding a component of ABA signaling, promotes or inhibits JA production and aroma production, respectively. Moreover, FvSnRK2.6 phosphorylates FvJAZ12, a jasmonate ZIM-domain repressor, at the S142 residue, thereby promoting its degradation. Transforming the FvJAZ12 knockout mutant with FvJAZ12 S142A inhibits the production of ABA-induced aroma and JA. Furthermore, our current study reveals that FvMYC2, a transcription factor directly repressed by FvJAZ12, binds to cis-acting elements in the promoters of FvAOC3 , FvAOS , FvLOX3 , and FvOPR3 , thus directly regulating JA biosynthesis. Thus, this study reveals an ABA signaling cascade that leads to JA biosynthesis, thereby elucidating the signaling mechanism governing the JA production during strawberry fruit ripening.

A comprehensive analysis of the composition and antioxidant activity of Chinese Kushui rose essential oil (KSEO) obtained by hydrodistillation and three absolutes prepared from concretes obtained by supercritical CO2 extraction (KSSAA), petroleum ether extraction (KSPAA) and dichloromethane extraction (KSDAA), which were subsequently dewaxed with ethanol and distilled under atmospheric pressure, was conducted using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. A total of 156 volatile compounds were identified, among which 8 were common to all four extracts. Multivariate statistical analysis identified 84 key compounds with variable importance in projection (VIP) > 1. Sensory evaluation revealed that KSEO received the highest scores in odour intensity, complexity and overall liking, followed by KSSAA, whereas KSPAA and KSDAA were rated lower. Evaluation of antioxidant activity using DPPH and ABTS radical scavenging assays revealed that KSDAA exhibited the strongest comprehensive antioxidant activity. In conclusion, whereas the essential oil (KSEO) demonstrated superior sensory properties, the absolutes (particularly KSDAA) possessed enhanced antioxidant potential. This complementary functional profile may provide valuable guidance for selecting suitable Chinese Kushui rose aroma extracts for specific application.

Citrus essential oils (EOs) are valued in cosmetics primarily for their appealing aromas; however, a systematic understanding of their chemical composition, bioactivities, and mechanisms of action remains limited. This study characterised the volatile profiles of eight citrus EOs using gas chromatography-mass spectrometry (GC-MS), evaluated their antioxidant, anti-tyrosinase, and anti-hyaluronidase activities, and explored the underlying mechanisms of action. A total of 127 volatile compounds (relative peak area > 0.05%) were identified across the eight EOs, with limonene being the predominant component in most samples. Seven components, including alpha-pinene, alpha-phellandrene, sabinene, myrcene, limonene, beta-phellandrene, and alpha-terpineol, were common to all eight EOs. In vitro assessment at 0.4% revealed that all eight citrus EOs exhibited antioxidant and enzyme-inhibitory activities. Notably, grapefruit pink and lemon EOs exhibited the strongest tyrosinase inhibition (77.35% +/- 4.01% and 75.32% +/- 3.08%, respectively), whereas tangerine and lemon EOs showed the highest hyaluronidase inhibition (32.19% +/- 2.08% and 30.07% +/- 3.51%, respectively). Using network pharmacology, 71 bioactive components were screened, and their potential interactions with key targets associated with free radical scavenging, skin soothing, and anti-tyrosinase activity were mapped. Key targets (e.g., STAT3 and SRC) and pathways (e.g., PI3K-Akt and MAPK signalling), were identified as potential regulators of these multi-target effects. This study not only clarified the chemical and bioactivity profiles of eight citrus EOs but also provided a mechanistic foundation for their application as multi-functional natural ingredients in cosmetics.

Sweet cherries are an important temperate fruit crop, and protected cultivation has expanded rapidly in recent years. However, unstable fruit set under protected cultivation remains a major challenge, and the application of fruit set enhancement treatments has become common practice in commercial production to stabilize and improve fruit set performance. Various fruit set enhancement treatments, including biotic pollination and hormonal regulation, have been shown to influence source–sink relationships through different physiological pathways, thereby affecting fruit set rate and fruit quality. In this study, three fruit set enhancement treatments, namely hand pollination (HP), plant growth regulator treatment (PGRT), and bee pollination (BP), were applied, with an untreated control (CK) included for comparison, to evaluate their effects on fruit set rate and fruit quality in the self-compatible sweet cherry cultivar ‘Sunburst’ under protected cultivation. Both HP and PGRT significantly increased fruit set rate by 33.47 and 27.84 percentage points, respectively, compared with CK (71.68% and 66.05% vs. 38.21% in CK), and enhanced fruit firmness (86.50 g and 97.00 g vs. 70.10 g in CK) and raffinose content (0.53 mg g−1 FW and 0.32 mg g−1 FW vs. 0.15 mg g−1 FW in CK). However, PGRT significantly increased pedicel length (3.43 cm vs. 2.81 cm in CK) and gluconic acid content (3.44 mg g−1 FW vs. 2.02 mg g−1 FW in CK), while decreasing ascorbic acid content (0.23 mg g−1 FW vs. 0.34 mg g−1 FW in CK). Although BP resulted in the highest soluble solids content (16.68%) and total phenolic content (1.93 mg g−1), its fruit set rate remained low (42.06%) and was not significantly different from that of CK. Comprehensive evaluation indicated that, whilst ensuring adequate fruit set, hand pollination demonstrated superior overall performance among the evaluated treatments by maintaining desirable fruit appearance and balanced sugar–acid metabolism, serving as a practical, non-chemical, and environmentally safe supplementary fruit set enhancement strategy under the specific greenhouse conditions evaluated.

BACKGROUND:Coconut meal protein is considered a promising source of protein, however its utilization is highly dependent on physicochemical characteristics and functional properties. Albumin, globulin, glutelin, and gliadin were obtained from coconut meal protein via isoelectric precipitation, and their physicochemical and pH-dependent functional properties were analyzed. RESULTS:The results of gel electrophoresis showed that molecular weight of albumin, globulin, and gliadin ranged from < 75 kDa. Glutelin showed darker staining on the lanes and may have a relatively large molecular weight. Among the coconut meal protein fractions, globulin showed the most prominent conformational unfolding, superior thermal stability, and a higher number of sulfhydryl groups and disulfide bonds. Additionally, the coconut meal protein fractions exhibited optimal functional properties at pH 9.0, followed by pH 7.0 and pH 3.0. Furthermore, albumin and globulin demonstrated better water/oil holding capacities, foaming properties, and solubility. In particular, globulin displayed significantly higher emulsification capacity compared to other protein fractions, similar to the emulsification properties of soybean isolate protein. CONCLUSION:Overall, the excellent functional properties of globulin showed promising novel plant proteins that can be used as an effective food ingredient to improve product diversification. © 2026 Society of Chemical Industry.

Floral scent research in Hemerocallis remains limited despite its ornamental and edible value. In this study, the aromatic cultivar Hemerocallis fulva ‘Shaman’ was used to investigate the volatile organic compounds (VOCs) in petals across the initial, full, and final flowering stages. Metabolomic profiling combined with transcriptomic analysis via RNA sequencing was further performed to elucidate the dynamic changes in scent constituents and their underlying genetic regulation. A total of 131 VOCs were identified, with terpenoids, alcohols, and esters representing the dominant chemical classes. Twelve key aroma-active compounds, including phenethyl alcohol, linalool, (E)-β-ocimene, farnesene, nerolidyl acetate, α-pinene, nerol, irione, (2-nitroethyl)benzene, 3-furanmethanol, nonanal, and methyl palmitate, were further identified, defining a volatile profile characterized by floral, fruity, and fresh fatty notes. Transcriptomic analysis revealed 15,189 differentially expressed genes, which were significantly enriched in metabolic pathways related to terpenoids, phenylpropanoids, and fatty acid derivatives. Within these pathways, key structural gene modules were identified, including DXS/FPPS/TPS for terpenoids, PAL/4CL/CAD for phenylpropanoids, and LOX/ADH/AAT for fatty acid derivatives, each showing strong temporal correlation with the accumulation of their corresponding volatiles. Additionally, from 2,547 predicted transcription factors (TFs), 58 candidate regulators closely associated with the 12 key volatiles were identified, with bHLH (9), MYB (7), AP2/ERF (6), NAC (5), and WRKY (4) families prominently represented. This study systematically uncovered the dynamic variation of floral scent components and identified key structural gene modules and candidate TFs associated with their biosynthesis, providing a foundation for understanding aroma formation in Hemerocallis and supporting future molecular breeding of fragrant cultivars.

BACKGROUND:Coconut meal globulin (CMG) is a sustainable protein derived from coconut meal. However, the inherent poor solubility and stability of CMG impose limitations on its application in the food industry. In this study, the functional properties of CMG were enhanced through non-covalent modification with gum arabic (GA). RESULTS:The CMG-GA complex was successfully prepared at a pH and CMG/GA mass ratio of 3.5 and 2:1, respectively. It was clarified that hydrophobic interactions and hydrogen bonds were the primary interaction forces between CMG and GA. Hydrogen bonds were observed between GA and the CMG residues Gln151, Gln153, Asp156, Arg300, and Arg301. The CMG-GA complex exhibited superior emulsifying capacity and stability at a concentration of 0.7%, showing performance comparable to that of sodium caseinate. The emulsions exhibited a 10.06% increase in adsorbed protein and an 89% decrease in creaming index, corresponding to a minimized droplet size and improved uniformity, as confirmed by confocal laser scanning microscopy. Meanwhile, the thermal and storage stability of the emulsion were significantly improved. Rheologically, the emulsion displayed shear-thinning behavior and weak gel-like properties, while the critical strain of emulsion increased from 3.08% (native CMG) to 13.03% (CMG-GA). CONCLUSION:GA markedly enhanced the functional properties of CMG via non-covalent modification. The CMG-GA complex displayed favorable emulsifying capacity and stability, comparable to those of the commercial emulsifier, sodium caseinate. Therefore, the CMG-GA complex shows potential as a novel plant protein-based emulsifier for application in the food industry, while promoting the high-value utilization of coconut meal. © 2026 Society of Chemical Industry.

Aroma plays a crucial role in assessing the flavor quality of cherry fruits. This study compared the odor and volatile profiles of 37 cherry germplasm fruits using an electronic nose (E-nose) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Notably, Cao5 exhibited a distinct odor compared to the other 36 sweet cherry cultivars. A total of 363 volatiles were identified and categorized into 14 classes. In terms of quantity, the top three categories of volatiles were terpenoids, esters, and alcohols. Among the samples, Saylor displayed the highest total volatile content at 76.98 μg∙g-1, whereas Minnie Royal had the lowest at 67.27 μg∙g-1. A total of 51 volatiles, including 1-nonen-3-one, 2-nonenal, (E)-, 2-nonenal, 2,4-nonadienal, and 2-hexenal, (E)-, were identified as the primary contributors to the aroma. In conclusion, this study aims to establish a foundation for rapidly and accurately evaluating cherry fruit flavor and developing new cultivars.

This study demonstrated the potential of ellagic acid-rich fruit byproducts, particularly pomegranate peel, as functional ingredients. During digestion, pomegranate peel exhibited superior antioxidant activity owing to its high phenolic content. Twenty-four phenolic compounds were released, with pomegranate peel maintaining higher bioactivity than chestnut and walnut peels. In vitro colonic fermentation with urolithin A-producing microbiota revealed that pomegranate peel stimulated butyrate synthesis (11.94 mM) and urolithin A production (6.31 μM), highlighting the prebiotic role of ellagic acid. Gut microbiota modulation by pomegranate peel increased Bacteroides and Bifidobacterium (a potential key for ellagic acid conversion) while suppressing Alistipes. Functional analyses confirmed its effect on carbohydrate, lipid, and amino acid metabolism. In contrast, chestnut and walnut peels exhibited lower bioactivity and microbial selectivity. These findings positioned pomegranate peel as a superior ingredient for gut health and microbial metabolism optimization, offering targeted nutritional benefits over conventional byproducts.

Natural plant-derived chalcones exhibit sweetening properties and bioactive health benefits, making them promising natural sweeteners. However, their unsatisfying sweetness intensity restricts their applications in the food industry. To clarify the structure-sweetness relationship, 25 chalcones were characterized for their sweetness threshold and structural features using sensory evaluation and molecular superposition. The quantitative conformational relationship on the structure-sweetness of chalcones was explored by 3D-QSAR based on comparative molecular field analysis (CoMFA) and comparative molecular similarity index analysis (CoMSIA). Results showed that introducing a negatively charged group at the C2 site of ring A, a positively charged group at the C4 site, and a small-volume group with a positive charge at the C6 site could effectively increased the sweetness. Additionally, a negatively charged group at the C3' site of ring B and large-volume groups at the C4' and C5' sites were helpful in improving the sweetness. The sweetness intensity of some chalcones was predicted and evaluated, and the results followed with the proposed model, confirming the validation of 3D-QSAR. Molecular docking also verified the model's findings. This study provided theoretical insights into the structure-sweetness relationship of chalcones, offering potential information for understanding the sweetness from natural plants and a foundation for the development of natural sweeteners with improved sweetness and functional benefits.

Pretreatment with white-rot fungi has advantages of low inputs of energy and chemicals for reducing the recalcitrance of woody biomass for cellulosic ethanol production. This study investigated the effects of substrates ranging from wood to wheat straw on edible and medicinal fungi production, lignocellulose degradation, cellulose saccharification and ethanolic fermentation of the produced hydrolysates. Shiitake cultivation resulted in the most substantial degradation of lignin and xylan. Reishi produced a selective degradation pattern in terms of preferential xylan removal. Oyster had poor performance in lignocellulose degradation. Shiitake and reishi had high reactivity of S-lignin. The strong recalcitrance of >10 % wheat straw addition for mushroom cultivation might be attributed to the low S:G ratio of the substrates. Compared with the substrate comprising a single hardwood, 10 % wheat straw addition optimised the integration process, resulting in a generally comparable fruiting body yield and higher lignocellulose degradation. The shiitake-based and reishi-based spent mushroom substrates (SMSs) contained similar to 21 % glucan, which released 84.4 % and 33.5 % of potentially achievable glucose upon enzymatic saccharification, respectively. The SMS hydrolysates ensured ethanol yields corresponding to 78.0 %-83.2 % of the theoretical value in fermentation. The lignocellulose degradation-derived by-products following the fungal pretreatment showed a notable difference compared with thermochemical methods and might cause inhibitory effects on yeast. This study provides valuable insights into the cause of crop straws's inhibition of white-rot fungi production and reveals the potential of fungal pretreatment as a biorefinery approach producing food and biofuel.

Hemerocallis is a horticultural plant with high ornamental value, yet its aroma formation mechanism remains poorly studied. In this study, 4 aromatic Hemerocallis varieties, ‘Jinzi’ (‘JZ’), ‘Zuixiangfei’ (‘ZXF’), ‘Xiangmali’ (‘XML’), and ‘Lengjunzi’ (‘LJZ’), were analyzed for petal volatiles using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and for the expression of four key terpene biosynthesis genes (HfDXS, HfFPPS, HfHMGR, and HfIDI) via quantitative real-time polymerase chain reaction (qRT-PCR). A total of 79 volatile compounds were identified, and ‘XML’ contained the highest number of volatiles (44), followed by ‘JZ’ (41), ‘ZXF’ (38), and ‘LJZ’ (34). Terpenes were the most abundant class, with relative contents ranging from 25.93