Search Results (22)

This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry. Full article

The harvesting of green Sichuan pepper remains heavily reliant on manual field operations, but automation can enhance the efficiency, quality, and sustainability of the process. However, challenges such as intertwined branches, dense foliage, and overlapping pepper clusters hinder intelligent harvesting by causing inaccuracies in target recognition and localization. This study compared the performance of multiple You Only Look Once (YOLO) algorithms for recognition and proposed a cluster segmentation method based on K-means++ and a cutting-point localization strategy using geometry-based iterative optimization. A dataset containing 14,504 training images under diverse lighting and occlusion scenarios was constructed. Comparative experiments on YOLOv5s, YOLOv8s, and YOLOv11s models revealed that YOLOv11s achieved a recall of 0.91 in leaf-occluded environments, marking a 21.3% improvement over YOLOv5s, with a detection speed of 28 Frames Per Second(FPS). A K-means++-based cluster separation algorithm (K = 1~10, optimized via the elbow method) was developed and was combined with OpenCV to iteratively solve the minimum circumscribed triangle vertices. The longest median extension line of the triangle was dynamically determined to be the cutting point. The experimental results demonstrated an average cutting-point deviation of 20 mm and a valid cutting-point ratio of 69.23%. This research provides a robust visual solution for intelligent green Sichuan pepper harvesting equipment, offering both theoretical and engineering significance for advancing the automated harvesting of Sichuan pepper (Zanthoxylum schinifolium) as a specialty economic crop. Full article

Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huajiao and tengjiao. To investigate the volatile profiles of the two different fried pepper oils, solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed. The results revealed that D-limonene, linalyl acetate, linalool, myrcene, and ocimene significantly contributed to the overall flavor of huajiao oils. In addition, linalool, D-limonene, sabinene, myrcene, and linalyl acetate were identified as the main odorants in tengjiao oils. Finally, a characteristic chromatogram for the volatile compounds of each oil was established through the Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine, and the similarity thresholds of huajiao oils and tengjiao oils were 0.984 and 0.998, respectively. Linalool, sabinene, and linalyl acetate were markers for distinguishing between ZAOV samples and ZAOC samples. And germacrene D, linalool, sabinene, linalyl acetate, and β-myrcene were markers for distinguishing ZBOV samples from ZBOC samples. Full article

Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry. Full article

Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (GC-MS) identified 56 compounds. Among them, a total of 27 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Sixteen aroma-active compounds were determined using odor activity values (OAVs) ≥ 1. Linalool, linalyl acetate, D-limonene, sabinene, β-myrcene, eucalyptol, α-terpineol, terpinen-4-ol, acetic acid, (E,E)-2,4-decadienal, (E)-2-heptenal, and others were identified as the key aroma compounds. Chemometrics analysis indicated that the aroma of green Sichuan pepper tallow hotpot was green, and the aroma of different red Sichuan pepper tallow hotpots varied significantly. The research results serve as a foundation for the quality control and production of the hotpot industry. Full article

Background/Objectives: Pepper (Capsicum annuum L.) is a widely grown vegetable and spice crop worldwide. This study aims to reveal the differences of metabolites among pepper accessions from different regions and explore candidate genes related to metabolites of pepper. Methods: The metabolome and transcriptome of 36 pepper accessions were determined by widely targeted metabolomics analysis and RNA sequencing technology, and the differential metabolites and differential genes among C. annuum from four important pepper production and consumption provinces of China, Hunan, Guizhou, Yunnan and Sichuan, were analyzed. Results: Flavonoids are the main characteristic metabolites that distinguish pepper accessions from Yun_Gui_Chuan Group and Hunan Group. The aglycones of characteristic flavonoids in each group are different; in Yun_Gui_Chuan Group mainly are luteolin, quercetin, chrysoeriol and isorhamnetin; in Hunan Group mainly are apigenin. Transcriptome data showed that two genes related to flavonoid 3′-monooxygenase differed significantly between the two groups of chili peppers, and we speculated that they may be the core enzymes regulating their flavonoid profile. And an SNP mutation located in gene Cgla06g001871 showed a strong correlation with pepper accessions from Yun_Gui_Chuan Group, which can be used as a DNA marker to identify pepper accessions from Yun_Gui_Chuan Group, and provide strong support for regional specialty variety conservation. In addition, we also analyzed the metabolites related to the taste and nutrition of pepper accessions in the four provinces, and the results showed that the sugar content of pepper accessions from Guizhou was low and the capsaicinoids content of pepper accessions from Sichuan was low, while no significant difference was found in acid and vitamin contents among pepper accessions from the four provinces. Conclusions: The metabolome and transcriptome of 36 pepper accessions from four important pepper production and consumption provinces of China were determined, and the characteristic metabolites and expressed genes of pepper accessions from each province were analyzed. Full article

Post-harvest selection of high-quality Sichuan pepper is a critical step in the production process. To achieve this, a visual system needs to analyze Sichuan pepper with varying postures and maturity levels. To quickly and accurately sort high-quality fresh Sichuan pepper, this study proposes a multi-scale frequency domain feature fusion module (MSF3M) and a multi-scale dual-domain feature fusion module (MS-DFFM) to construct a multi-scale, multi-domain fusion algorithm for feature fusion of Sichuan pepper images. The MultiDomain YOLOv8 Model network is then built to segment and classify the target Sichuan pepper, distinguishing the maturity level of individual Sichuan peppercorns. A selection method based on the average local pixel value difference is proposed for sorting high-quality fresh Sichuan pepper. Experimental results show that the MultiDomain YOLOv8-seg achieves an $\mathrm{m}\mathrm{A}{P}_{50}$ of 88.8% for the segmentation of fresh Sichuan pepper, with a model size of only 5.84 MB. The MultiDomain YOLOv8-cls excels in Sichuan pepper maturity classification, with an accuracy of 98.34%. Compared to the YOLOv8 baseline model, the MultiDomain YOLOv8 model offers higher accuracy and a more lightweight structure, making it highly effective in reducing misjudgments and enhancing post-harvest processing efficiency in agricultural applications, ultimately increasing producer profits. Full article

To have a deeper understanding on the moisture migration patterns and microstructural changes of Green Sichuan Pepper during the hot-air drying process, the low-field nuclear magnetic resonance (LF-NMR) technology and scanning electron microscopy (SEM) methodology were adopted to analyze the moisture distribution, migration patterns and microscopic structural changes under different drying temperatures (45, 55 and 65 °C). The LF-NMR scanning results showed that the internal moisture of the Green Sichuan Pepper mainly includes bound water, immobilized water and free water, which can be respectively symbolized by the relaxation time ranges of T₂₁ (0.1–10 ms), T₂₂ (10–500 ms) and T₂₃ (500–10,000 ms). The immobilized water accounts for 83.72% of the internal water, resulting in the significant drying difficulty of Green Sichuan Pepper. During the drying process, the content of immobilized water and free water exhibited a decreasing trend, while the bound moisture content initially increased and then decreased. In addition, the LF-NMR analysis showed that the parameters peak area A₂ demonstrated a high correlation with the moisture content of Green Sichuan Pepper, enabling the prediction of moisture content changes during the drying process. Additionally, the SEM results showed that the pore degree and pore density on the pericarp surface of Green Sichuan Pepper perform significant changes during the drying process, which might be a good explanation for revealing some commonly recognized drying phenomena on Green Sichuan Pepper hot-air drying. In summary, the findings presented in the present work provide some new insights into the moisture distribution, migration patterns and microstructural changes of Green Sichuan Pepper, which can offer theoretical guidance for optimizing the drying process of Green Sichuan Pepper. Full article

Due to a shortage of labor, the harvesting of fruits and vegetables faces significant challenges. Soft robotic hands, adaptable to variable environments due to their high-curvature bending and twisting, have garnered widespread attention and usage. However, their application in Sichuan pepper picking remains largely unexplored. Therefore, this study proposes a picking soft robotic hand composed of a rigid skeleton and flexible skin for pepper harvesting. Through analyzing the characteristics of peppers, the structure of the robotic hand is determined. Inflatable airbags are employed to drive finger bending, utilizing a rotating–twisting method for Sichuan pepper picking. Structural parameters influencing the bending angle of the airbags were determined through theoretical analysis and validated via simulation. Optimal parameter combinations for the airbags were obtained through response surface experiments to establish the robotic hand model. To assess the feasibility of the robotic hand’s movement, dynamic simulations were conducted using R D (RecurDyn V9R2) software. Subsequently, a discrete element model of Sichuan pepper clusters was established and coupled with the simulation of the Sichuan pepper picking process. The results indicate that the robotic hand does not cause damage to the Sichuan peppers during picking. Finally, field tests were conducted in pepper orchards to validate the success rate of the robotic hand in picking, yielding an 85% success rate and a 0.3% damage rate. Full article

Investigations into human longevity are increasingly focusing on healthspan enhancement, not just lifespan extension. Lifestyle modifications and nutritional choices, including food supplements, can significantly affect aging and general health. Phytochemicals in centenarians’ diets, such as those found in Timut pepper, a Nepalese spice with various medicinal properties, may contribute to their longevity. Similarly, Sichuan pepper, a related species, has demonstrated anti-inflammatory and neuroprotective activities. With the broader purpose of uncovering a novel treatment to address aging and its comorbidities, this study aims to investigate the potential lifespan- and healthspan-promoting effects of Timut pepper using the model organism Caenorhabditis elegans. We show that Timut pepper extract extends C. elegans’ lifespan at different maintenance temperatures and increases the proportion of active nematodes in their early adulthood. In addition, we show that Timut pepper extract enhances speed and distance moved as the nematodes age. Finally, Timut pepper extract assures extracellular matrix homeostasis by slowing the age-dependent decline of collagen expression. Full article

Zanthoxylum simulans Hance, commonly known as Sichuan pepper, is a well-known medicinal plant recognized for its potential as a source of bioactive specialized metabolites. As part of our interest in natural antifungal compounds, the present study describes the discovery of an unreported N-alcoxycarbonylbenzo[c]phenanthridinium salt, N-methoxycarbonyl-9,12-dimethoxy-norchelerythrine 1 (a type-III benzo[c]phenanthridine), isolated from Z. simulans seedlings, which were propagated under controlled greenhouse conditions. Six-month seedlings were harvested and subjected to cold acid–base extraction. Chromatographic techniques achieved the isolation of 1 from raw alkaloid extract. The structural elucidation of 1 was accomplished through comprehensive spectroscopic analysis, including nuclear magnetic resonance and high-resolution mass spectrometry. Fusarium oxysporum, a fungal pathogen responsible for substantial agricultural losses, was exposed to different concentrations of the novel compound, exhibiting potent antifungal efficacy (IC₅₀ < 3 µM) and fungicide effects. These findings highlight the potential of benzophenanthridines as antifungal leads and underscore the importance of exploring natural products for agricultural applications. Full article

This Research proposes an intelligent pruning method based on the improved Mask R-CNN (Mask Region-based Convolutional Neural Network) model to address the shortcomings of intelligent pruning technology for Sichuan pepper trees. Utilizing ResNeXt-50 as the backbone network, the algorithm optimizes the anchor boxes in the RPN (Region Proposal Network) layer to adapt to the complex morphology of pepper tree branches, thereby enhancing target detection and segmentation performance. Further reducing the quantization error of the RoI (Region of Interest) Align layer through bilinear interpolation, the algorithm innovatively introduces edge loss (L_edge) into the loss function to address the issue of blurred edge features caused by the overlap between retained and pruned branches. Experimental results demonstrate the outstanding performance of the improved Mask R-CNN model in segmenting and identifying pepper tree branches, achieving recognition accuracies of 92.2%, 96.3%, and 85.6% for Upright branches, Centripetal branches, and Competitive branches, respectively, while elevating the recognition accuracy of retained branches to 94.4%. Compared to the original Mask R-CNN, the enhanced model exhibits a 6.7% increase in the recognition rate of retained branches and a decrease of 0.12 in loss value, significantly enhancing recognition effectiveness. The research findings not only provide an effective tool for the precise pruning of pepper trees but also offer valuable insights for implementing intelligent pruning strategies for other fruit trees. Full article

Zanthoxylum (Sichuan pepper), with its rich cultivars, has long been widely cultivated in China for its unique seasoning and medicinal uses, but most of its cultivars have similar morphological characteristics. Therefore, we hypothesized that the genetic diversity of Zanthoxylum cultivars is low because of their apomixis and long cultivation history. In this study, we aimed to investigate the genetic diversity of three Zanthoxylum species on the cultivar level based on express sequence tag–simple sequence repeat (EST-SSR) primers. In total, 121 samples of three Zanthoxylum species (Z. bungeanum, Z. armatum and Z. piperitum) were collected from different areas in China for genetic diversity analysis. A total of six specificity and polymorphism EST-SSR primers, which we selected from among 120 primers based on two transcriptomes (Z. bungeanum, Z. armatum) in our earlier study, were used to evaluate genetic diversity based on capillary electrophoresis technology. The results of our analysis using the unweighted pair group method with arithmetic mean (UPGMA) indicated that most of the samples are clustered in one clade in the UPGMA dendrogram, and the average genetic distance was 0.6409. Principal component analysis (PCA) showed that Z. piperitum may have a closer genetic relationship with Z. bungeanum than with Z. armatum. An analysis of molecular variation (AMOVA) showed that the genetic variation mainly stemmed from individuals within populations; the genetic differentiation coefficient (PhiPT) was 0.429, the gene flow (Nm) between populations was 0.333, and the differences among populations were not significant (p > 0.001). For the intraspecific populations of ZB, the percentage of genetic variation was 53% among populations and 47% within populations, with non-significant differences between populations (p > 0.001). The genetic differentiation coefficient (PhiT) was 0.529, and the gene flow (Nm) was 0.223. For the intraspecific populations of ZA, the results indicated that the percentage of genetic variation was 29% among populations and 71% within populations, with non-significant differences between populations (p > 0.001); the genetic differentiation coefficient (PhiPT) was 0.293, and the gene flow (Nm) was 0.223. Through genetic structure analysis (GSA), we predicted that these 121 samples belonged to two optimal subgroups, which means that all the samples probably originated from two gene pools. Above all, this indicated that the genetic diversity of the 121 Zanthoxylum samples was relatively low at both the species and cultivar levels, a finding which was consistent with our initial assumptions. This study provides a reference, with molecular-level data, for the further identification of Zanthoxylum species. Full article

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography–ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2/LG, LY2/gCT1, LY2/Gct, LY2/G, LY2/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation. Full article

With the popularity of multi-residue pesticide analysis based on quick, easy, cheap, effective, rugged, and safe (QuEChERS) cleanup and liquid chromatography–mass spectrometry (LC-MS), matching optimal matrix-matched calibration protocols and LC-MS conditions to reduce matrix effects (MEs) has become a crucial task for analysts in their routines. However, dozens to hundreds of pesticide analytes in a single run generate increasingly multi-dimensional ME data, requiring appropriate tools to handle these data sets. Therefore, we established an ME analysis strategy by drawing on analytical thinking and tools from metabolomics analysis. Using this, matrix species-induced and mass spectrometry-induced systematic ME variations were distinguished, and pesticides contributed to the variations were scanned out. A simultaneous weakening of MEs on 24 pesticides in 32 different matrices was achieved using the time-of-flight-mass spectrometry (TOF-MS) scan under the information-dependent acquisition (IDA) mode of high-resolution mass spectrometry (HR-MS), compared to multiple reaction monitoring (MRM) scanning by tandem mass spectrometry (MS/MS). Bay leaf, ginger, rosemary, Amomum tsao-ko, Sichuan pepper, cilantro, Houttuynia cordata, and garlic sprout showed enhanced signal suppression in the MRM scan for 105 differential MRM transitions for 42 pesticides and in IDA mode for 33 pesticides, respectively. This study revealed the interference of matrix species and mass spectrometry on MEs and provided a novel strategy for ME analysis. Full article