Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China

Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method

Actinidia arguta is a nutritious fruit with several health benefits. Recently, A. arguta wine has gained popularity among consumers. However, limited research is available on the effect of different cultivars and yeast strains on fruit wine quality. Therefore, in this study, we aimed to analyze the physicochemical indicators and ester aroma compositions of 16 wines derived from four A. arguta cultivars and fermented using four yeast strains to identify the most favorable combinations. The results showed significant differences in nutritional composition and flavor among the 16 wines. Principal component analysis (PCA) indicated that wines produced from the Changjiang No. 1 (CJ No. 1) and Liaofeng No. 1 (LF No. 1) cultivars, as well as those fermented with the LA-FR and LA-BA yeast strains, received higher scores. Furthermore, a fuzzy mathematical sensory evaluation (fuzzy logic model) confirmed the reliability of the PCA results, with the highest comprehensive sensory score (1.812) being awarded to CJ No. 1 wine fermented with LA-BA yeast. In this study, we identified the optimal combination of A. arguta cultivars and yeast strains to provide a theoretical reference for the quality control and development of A. arguta wine production.

Replacing traditional coffee appraisers with inductively coupled plasma - mass spectrometry (ICP-MS): From manual sensory evaluation to scientific analysis

Scientific development provides opportunities to replace many traditional manual methods to achieve more accurate results and higher efficiency. To scientifically ascertain the geographical origin of coffee, this study develops a method for the rapid determination of 16 inorganic elements in coffee using microwave digestion combined with the ICP-MS internal standard method. Principal component analysis (PCA), Fisher discriminant analysis (FDA), and Partial least squares discriminant analysis (PLS-DA) are employed to analyze 40 coffee samples from three production areas of Pu'er, Baoshan, and Wanning. The results show that the linear correlation coefficients of the 16 elements in this method are above 0.999, the detection limits are in the range of 0.0004-0.63 mg/kg, the RSD of the precision experiments are 4.5 %-13.5 %, the recovery rate of the peak experiment is 86.0 %-96.3 % with the RSD of 1.1 %-8.8 %, and the results of the standard substances are within the range of standard values. Using the discriminant analysis of inorganic elements in coffee (FDA and PLS-DA), coffee origin discrimination was realized, and six key elements (Al, Mn, Fe, Cu, Na, and Ba) are identified as effective discriminatory indexes. Accordingly, a coffee origin discrimination model is established, and the overall accuracy discrimination rate of the discrimination model are all more than 90.0 %, and FDA > PLS-DA. The findings indicated that the method has good accuracy and reliability, is suitable for analyzing and determining multiple elements in sample components as targets, and may have a positive impact on the development of related industries.

Comprehensive quality assessment of 296 sweetpotato core germplasm in China: A quantitative and qualitative analysis

The potential for improving sweetpotato quality remains underutilized due to a lack of comprehensive quality data on germplasm resources. This study evaluated 296 core germplasms, revealing significant phenotypic diversity across 24 quality traits in both stem tips and roots. Landraces had higher sugar content in roots, while wild relatives showed increased total flavonoid and phenol contents. Accessions with red-orange flesh were rich in sugars and carotenoids, whereas those with purple flesh had higher dry matter, flavonoids, and phenols. The accessions were classified into three clusters: high sugars and carotenoids, high phenolic compounds, and high starch. A comprehensive quality scoring model identified SP286 and SP192 as superior for stem tips and roots, respectively. Near-infrared spectroscopy, combined with a random forest algorithm, enabled rapid screening of superior germplasm, achieving prediction accuracies of 97 % for stem tips and 98 % for roots. These findings offer valuable resources and high-throughput models for enhancing sweetpotato quality.

Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.

Comparative Analysis of the Nutritional Quality of Zizania latifolia Cultivars Harvested in Different Growing Seasons

Zizania latifolia (Z. latifolia) is a popular aquatic vegetable with various nutrients in south China, but little is known about its cultivars and growing seasons in terms of the nutritional components. This work aims to characterize the nutrients of five Z. latifolia cultivars in different growing seasons. The results showed that Z. latifolia samples differed in terms of chemical parameters, which were significantly affected by variety, growing season, and their interaction. Zhejiao No. 8, harvested in the autumn, stood out with the highest levels of vitamin C. Tangxiajiao and Zhejiao No. 1 contained the highest values of total soluble solids, reducing sugar, soluble proteins, and amino acids. Significant differences were observed between the autumn Z. latifolia and spring samples; the former were of higher quality than the latter based on hierarchical clustering analysis and principal component analysis. Moreover, total amino acids (TAA) and glutamic acid (GLU) were selected as the key indicators for Z. latifolia comprehensive quality by multiple linear regression analysis. This study provides essential information on Z. latifolia quality characteristics corresponding to cultivars and growing seasons, which lays the foundation for promoting the quality improvement of Z. latifolia scientifically.

Effects of bleeding of Actinidia arguta (Sieb. & Zucc) Planch. ex miq. on its plant growth, physiological characteristics and fruit quality

Bleeding is as particularly a serious phenomenon in Actinidia arguta and has important effects on this plant's growth and development. Here we used A. arguta to study the effects of bleeding on the growth and development of leaves and fruits after a bleeding episode. We detect and analyze physiological indices of leaves and fruit after bleeding. The result revealed that the relative electrical conductivity and malondialdehyde (MDA) of leaves increased in treatment. Nitro blue tetrazolium chloride (NBT) and 3,3-diaminobenzidine (DAB) staining revealed the accumulation of reactive oxygen species (ROS) in leaves after bleeding. The chlorophyll content and photosynthetic parameter of plants were also decreased. In fruits, pulp and seed water content decreased after the damage, as did fruit vitamin C (Vc), soluble sugar content, and soluble solids content (SSC); the titratable acid content did not change significantly. We therefore conclude that bleeding affects the physiological indices of A. arguta. Our study provides a theoretical basis for understanding the physiological changes of A. arguta after bleeding episodes and laying a timely foundation for advancing research on A. arguta bleeding and long-term field studies should be executed in order to gain insights into underlying mechanisms.

Development and Characterization of Microparticles with Actinidia arguta Leaves Extract by Spray-Drying: A New Mind-Set Regarding Healthy Compounds for Oral Mucositis

Actinidia arguta leaves have gained notoriety over the past years due to their rich bioactive composition with human pro-healthy effects, particularly in relation to antioxidants. Nevertheless, antioxidants are well known for their chemical instability, making it necessary to develop suitable delivery systems, such as microparticles, to provide protection and ensure a controlled release. The aim of this work was to produce polymeric particles of A. arguta leaves extract by spray-drying that may improve the oral mucositis condition. Microparticles were characterized by size, shape, antioxidant/antiradical activities, swelling capacity, moisture content, and effect on oral cells (TR146 and HSC-3) viability, with the aim to assess their potential application in this oral condition. The results attested the microparticles' spherical morphology and production yields of 41.43% and 36.40%, respectively, for empty and A. arguta leaves extract microparticles. The A. arguta leaves extract microparticles obtained the highest phenolic content (19.29 mg GAE/g) and antioxidant/antiradical activities (FRAP = 81.72 µmol FSE/g; DPPH = 4.90 mg TE/g), being perceived as an increase in moisture content and swelling capacity. No differences were observed between empty and loaded microparticles through FTIR analysis. Furthermore, the exposure to HSC-3 and TR146 did not lead to a viability decrease, attesting their safety for oral administration. Overall, these results highlight the significant potential of A. arguta leaves extract microparticles for applications in the pharmaceutical and nutraceutical industries.

1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism

The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.

Effects of green manure planting mode on the quality of Korla fragrant pears (Pyrus sinkiangensis Yu)

In this study, a three-year experiment on the fragrant pear orchard was conducted to investigate the effects of different varieties of green manure on the Korla fragrant pear fruit quality, with a view to finding a suitable green manure planting mode for Korla fragrant pear orchard. Green manures were planted in spaces among rows of pear trees, and then smashed and pressed into the soil as fertilisers by the agricultural machinery equipment in their full bloom period. In the experiment, four planting modes of green manure had been set for comparison: SA: Leguminosae green manures alfalfa (Medicago sativa L.), SP: Poaceae green manures oats (Avena sativa L.), ST: Cruciferae green manures oilseed rape (Brassica napus L.), and S: orchard authigenic green manures (Chenopodium album L., Mulgedium tataricum (L) DC., and Phragmites australis (Cav.) Trin. ex Steud.). Apart from that, eleven fruit quality indicators were analyzed to evaluating the effects of different green manure planting mode on the quality of fragrant pear. According to analysis of variance (ANOVA) results, there were significant differences among four planting modes in terms of nine fruit quality indicators (P<0.05). In addition, the correlation analysis (CA) results revealed that there were different degrees of correlations among quality indicators. On this basis, repeated information among indicators was eliminated by principal component analysis (PCA), thus simplifying and recombining the three principal components. All in all, these three principal components reflect appearance traits, internal nutritive value and taste of fruits, respectively. Specifically, SA significantly improved the internal quality and nutritive value of fruits, SP improved the physical traits of fruits, and ST significantly improved the taste of fruits. Based on the PCA results, a comprehensive evaluation model of fruit quality was constructed. The are comprehensive fruit quality scores:SA>SP>ST>S.

Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste

Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including ‘European red’, ‘DNS9’, ‘Bulgaskc’, ‘Canby’ and ‘Samodiva’ were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.

Insight to maturity during biogas residue from food waste composting in terms of multivariable interaction

This study used biogas residue produced by anaerobic fermentation of food waste as the raw material in large-scale windrow composting. The effects of the addition of a microbial consortium on the physical and chemical properties and stability of composting of biogas residue were studied. The maturity of food waste biogas residue during composting was investigated by multivariate interaction of environmental, maturity, and nutrient parameters, using structural equation modeling (SEM). Results showed that the temperature of T2 compost with the microbial consortium increased more rapidly. The pH ranges of T1 (without the microbial consortium) and T2 were 8.75-9.15 and 8.42-9.27, respectively; the electrical conductivity (EC) ranges of T1 and T2 were 2.74-3.95 mS/cm and 2.81-3.85 mS/cm, respectively; the degradation rates of organic matter (OM) in T1 and T2 were 21.74% and 33.62%, respectively; and the total nitrogen (TN) ranges of T1 and T2 were 1.93-3.10% and 1.80-3.21%, respectively. By the end of composting, the germination indices (GI) of T1 and T2 were 20.57% and 64.24%, respectively. The total oxygen consumption after 4 days (AT₄) was 1.88 mg-O₂/g and 1.2 mg-O₂/g in T1 and T2, respectively. SEM of T1 showed that compost temperature and EC were important factors affecting compost maturity. These factors highly significantly affected OM, which in turn affected AT₄ of the biogas residue composting. SEM of T2 showed that compost temperature, pH, and EC affected OM, which in turn affected compost maturity. Temperature affected compost maturity by affecting AT₄ and GI. Principal component analysis (PCA) showed that the overall score of T2 was higher than that of T1, indicating that the addition of the microbial consortium was beneficial for industrial-scale composting of biogas residue produced by anaerobic digestion of food waste.