Search Results (5,613)

Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines. Results showed that all strains completed alcoholic fermentation and produced ethanol levels within the typical range for fruit wines. Saccharomyces strains had higher ethanol production ability. Non-Saccharomyces yeast-fermented peach wines showed higher sugar-free extract and acidity. Fermentation by different yeast strains resulted in diverse characteristics of phenolic and volatile profiles in peach wines. The peach wine fermented by S. cerevisiae strain EC1118 was characterized by improved color parameters and higher antioxidant capacity. The non-Saccharomyces yeasts tended to produce more esters than alcohols. The Saccharomyces strains favored the production of alcohols more than esters. P. fermentans 33372 yielded a higher level of ethyl esters. I. orientalis 31-129 produced higher levels of isoeugenol, linalool, and β-damascenone. Overall, non-Saccharomyces yeast strains appeared more promising for use on their own or in co-fermentation with S. cerevisiae strains to produce peach wines with a higher level of volatile organic compounds. Full article

The excessive and random production of summer shoots poses significant challenges to pest and disease management and the improvement of fruit quality in citrus orchards. Although heavy fruit load has been observed to reduce summer shoot numbers, the mechanism is not well understood. This study combined a field investigation with a de-fruiting experiment to demonstrate that significant negative correlation exists between fruit load and summer shoot numbers in citrus orchard. Metabolomic analysis further indicated that fruits at the cell expansion stage function as dominant carbohydrate sinks, attracting more soluble sugars. De-fruiting significantly elevated sugar content and upregulated the transcript levels of sink strength-related genes (Sucrose synthase, CsSUS4/5/6) by more than 3.0-fold in the axillary buds. Additionally, exogenous application of sugar-related DAMs (differentially accumulated metabolites), such as sucrose, significantly promoted axillary bud outgrowth. Taken together, our findings confirm that heavy fruit load suppresses shoot branching, primarily through competing for soluble sugars. This provides a physiological basis for managing summer shoots by regulating fruit load, offering a practical strategy to enhance citrus orchard management and the effectiveness of pest and disease control programs. Full article

Walnut (Juglans regia L.) is an important economic and oil-bearing tree species, and the nutritional quality of its kernels is influenced by multiple environmental factors. Elevation is an ecological gradient that integratively reflects variations in environmental conditions such as temperature and light availability and shows a certain degree of correlation with kernel nutritional quality. The aim of this study was to clarify the regulatory effect of elevation on the nutritional quality of walnut kernels in Chongqing and to optimize the layout of high-quality walnut production areas. This study used 181 walnut germplasm resources collected from 16 natural populations (production areas) in Chongqing. Six elevation ranges were defined (I: 200–600 m, II: 600–900 m, III: 900–1200 m, IV: 1200–1400 m, V: 1400–1600 m, VI: 1600–1800 m), and twelve nutritional traits of walnut kernels were systematically analyzed, including total fat, protein, soluble sugar, tannin, saturated fatty acids (stearic acid, palmitic acid, arachidic acid), and unsaturated fatty acids (oleic acid, palmitoleic acid, cis-11-eicosenoic acid, linoleic acid, α-linolenic acid). The results showed that the fat content of walnut kernels was generally higher than 60%, with the highest value in zone VI (62.93%). The protein content was the highest in zone III (17.71%) and the lowest in zone VI (16.06%). Soluble sugar and tannin contents were relatively low, both peaking in zone II (3.10% and 10.85%, respectively). The overall content of saturated fatty acids was low, being slightly higher in zone II, with little variation among components across elevations. Among monounsaturated fatty acids, oleic acid was dominant, showing a decreasing–increasing trend with rising elevation, with the lowest value in zone II (20.98%) and the highest in zone VI (26.93%), while palmitoleic acid and cis-11-eicosenoic acid were maintained at low levels. Polyunsaturated fatty acids were dominated by linoleic acid, ranging from 51.22% to 61.04%, with the highest content in zone II and the lowest in zone VI. Comprehensive evaluation and cluster analysis grouped the six elevation zones into three categories, with zone II showing the best nutritional quality, particularly in terms of soluble sugar, stearic acid, and linoleic acid, while zone I had the lowest score. These findings provide a theoretical basis for the selection of high-quality walnut production areas and the precision cultivation of nutrient-rich walnut fruits, as well as important data support for the scientific planning and high-quality development of the walnut industry in Chongqing. Full article

Wine, as a high-value product, is vulnerable to counterfeiting. To tackle increasingly sophisticated fraud, innovative analytical approaches are required. However, they must undergo rigorous validation. Proton nuclear magnetic resonance spectroscopy (¹H-NMR) is intrinsically quantitative, reproducible, and fast, making it a promising tool for official control. This study presents the development and validation of a standardised and fully automated workflow for the quantification of 20 oenologically relevant compounds, including organic acids, sugars, alcohols, esters, phenolics, and an alkaloid. The method combines optimised sample preparation, external quantification standards, spectrometer calibration, and a dedicated R package (RnmrQuant1D) for fully automated spectral processing, enabling high-throughput and operator-independent analysis. Validation was performed under intermediate precision according to OIV metrological standards, evaluating accuracy, precision, robustness, limits of quantification, and measurement uncertainty. The results demonstrated excellent linearity, trueness, and reproducibility, matching the targeted analytical performance. Measurement uncertainties were estimated both by conventional linear modelling and by a dynamic approach better suited to detection limits. The workflow is easy to implement, requires minimal sample consumption, and substantially reduces operator bias. Beyond validating a robust method, this study provides a framework for harmonised, transferable ¹H-NMR workflows that could support large-scale databases, integration with chemometric models, and ultimately, ¹H-NMR’s recognition as a relevant method for wine authentication and quality control. This work fills a crucial gap in wine analysis by uniting practical application and rigorous methods, enabling broader adoption in control laboratories worldwide. Full article

Grapevines face the dual challenge of sustaining yield and fruit quality under arid and increasingly variable environmental conditions. This study characterized the phenotypic variability and multi-year stability of 49 grapevine (Vitis spp.) accessions conserved in the Chincha germplasm bank over three consecutive growing seasons, with the aim of identifying promising material for table grape, pisco (a traditional grape-based distilled spirit from Peru), and wine production. Morphological traits (cluster weight, berry weight and dimensions), colorimetric parameters (CIELAB), and physicochemical attributes (moisture, dry matter, soluble solids, pH, titratable acidity, maturity index, and reducing sugars) were evaluated. Multivariate analyses (PCA, hierarchical clustering), genotype × environment interaction models (AMMI and GGE), stability indices (ASV and WAASBY), and assessments of interannual stability were applied, together with a multi-criteria selection index tailored to the intended end use. The results revealed two contrasting phenotypic profiles: one characterized by high berry volume/weight and elevated water content and another with smaller berries but higher dry matter, sugars, balanced acidity, and superior maturity indices. Genotypic effects were predominant for size-related traits such as berry weight, whereas titratable acidity and reducing sugars exhibited a more pronounced genotype × year interaction, supporting the use of AMMI models and the WAASBY index to select genotypes that are both productive and stable. The ranking identified accessions PER1002061, PER1002062, and PER1002168 as outstanding candidates for table grape production; PER1002076, PER1002097, and PER1002156 for pisco; and PER1002122, PER1002131, PER1002135, and PER1002098 as accessions with high oenological potential. Overall, these findings highlight the value and diversity of Peruvian grapevine germplasm and provide a foundation for breeding programs targeting varieties adapted to specific market niches, including table grape, wine, and pisco. Full article

Fermented vegetables host complex microbiomes that drive flavor and functionality. We compared cowpea pod fermentations produced by a Korean kimchi-style method (HG) versus a Sichuan paocai-style method (SC) to isolate technique-driven effects on community structure and functional potential. Cowpea pods were fermented for 10 days in triplicate, profiled by 16S rRNA (V3-V4) amplicon sequencing, analyzed in QIIME2, and functionally inferred with PICRUSt2. SC exhibited higher alpha diversity (Shannon, Chao1, Simpson) than HG (p < 0.05), and beta-diversity (Bray-Curtis dissimilarity) showed clear separation by fermentation style (PERMANOVA p = 0.001), indicating method-dependent community assembly. Both styles were dominated by lactic acid bacteria, chiefly Leuconostoc, Lactobacillus, and Weissella, but their proportions differed: HG retained higher Leuconostoc/Weissella, whereas SC favored Lactobacillus. Predicted functions diverged accordingly: HG was enriched for carbohydrate-metabolism genes (e.g., β-galactosidase; dextransucrase), consistent with rapid sugar fermentation and possible exopolysaccharide formation; SC showed enrichment of amino-acid-related pathways (e.g., acetolactate synthase; glutamate dehydrogenase), heterolactic fermentation, and γ-aminobutyric acid (GABA) biosynthesis, suggesting broader metabolic outputs relevant to flavor development and potential health attributes. Overall, fermentation technique substantially shapes both the microbiome and its predicted repertoire, with HG prioritizing carbohydrate catabolism and SC showing expanded metabolic potential; these insights can inform starter selection and process control for targeted product qualities. Full article

Chirality remains the most neglected axis of pesticide residue science. Many active ingredients are sold as racemates although their enantiomers differ in potency, persistence, transport, and toxicology; as a result, total concentration is a poor surrogate for risk. This review synthesizes green and enantioselective strategies spanning the full analytical–remediation continuum. We survey solvent-minimized sample preparation approaches (SPME/TF-SPME, FPSE, µSPE, DLLME with DES/NADES), MS-compatible chiral separations (immobilized polysaccharide CSPs in LC and SFC, cyclodextrin-based selectors in GC, CE/CEC), and HRMS-enabled confirmation and suspect screening. Complex matrices (e.g., fermented beverages such as wine and high-sugar products) are critically discussed, together with practical matrix-tolerant workflows and the complementary role of chiral GC for hydrophobic residues. We then examine emerging enantioselective materials—MIPs, MOFs/COFs, and cyclodextrin-based sorbents—for extraction and preconcentration and evaluate stereoselective removal via adsorption, biodegradation, and chiral photocatalysis. Finally, we propose toxicity-weighted enantiomeric fraction (EF) metrics for decision-making, outline EF-aware green treatment strategies, and identify metrological and regulatory priorities (CRMs, ring trial protocols, FAIR data). Our thesis is simple: to reduce hazards efficiently and sustainably, laboratories and practitioners must measure—and manage—pesticide residues in the chiral dimension. Full article

Climate change in the Pannonian region is accelerating a shift toward autumn sowing of cool-season grain legumes (pea, faba bean, lentil, chickpea, lupine) to achieve higher yields, greater biomass production, enhanced nitrogen fixation, improved soil cover, and superior resource use efficiency compared with spring sowing. However, successful overwintering depends on the availability of robust winter-hardy cultivars. This review synthesizes recent breeding advances, integrating traditional approaches—such as germplasm screening, hybridization, and field-based selection—with genomics-assisted strategies, including genome-wide association studies (GWAS), quantitative trait locus (QTL) mapping, marker-assisted selection (MAS), and CRISPR/Cas-mediated editing of CBF transcription factors. Key physiological mechanisms—LT₅₀ determination, cold acclimation, osmoprotectant accumulation (sugars, proline), and membrane stability—are assessed using field survival rates, electrolyte leakage assays, and chlorophyll fluorescence measurements. Despite challenges posed by genotype × environment interactions, variable winter severity, and polygenic trait control, the release of cultivars worldwide (e.g., ‘NS-Mraz’, ‘Lavinia F’, ‘Ghab series’, ‘Pinklevi’, and ‘Rézi’) and ongoing breeding programs demonstrate substantial progress. Future breeding efforts will increasingly rely on genomic selection (GS), high-throughput phenomics, pangenomics, and G×E modeling to accelerate the development of climate-resilient legume cultivars, ensuring stable and sustainable production under increasingly unpredictable winter conditions. Full article

Kiwifruit (Actinidia spp.) is valued for its sensory quality and nutritional richness but faces postharvest challenges such as rapid softening, chilling injury, and physiological disorders. Conventional management strategies help maintain quality yet insufficient to capture the complexity of ripening, stress physiology, and cultivar-specific variation. Recent research emphasizes the continuum from preharvest to postharvest, where orchard practices, harvest maturity, and handling conditions influence quality and storage potential. Omics-driven studies, particularly transcriptomics and metabolomics, have revealed molecular networks regulating softening, sugar–acid balance, pigmentation, antioxidant properties, and chilling tolerance. Integrated multi-omics approaches identify key biomarkers and gene–metabolite relationships linked to ripening and stress responses. Complementing omics, nondestructive estimation technologies, including hyperspectral imaging, near-infrared spectroscopy, acoustic profiling, and chemometric models are emerging as practical tools for real-time classification of maturity, quality, and storability. When calibrated with omics-derived biomarkers, these technologies provide predictive, non-invasive assessments that can be deployed across the supply chain. Together, the convergence of postharvest physiology, omics, and nondestructive sensing offers a pathway toward precision quality management and sustainable kiwifruit production. This review synthesizes recent advances across these domains, highlighting mechanistic insights, practical applications, and future directions for integrating omics-informed strategies with commercial postharvest technologies. Full article

This study investigated the effects of alternative sweeteners, allulose (AL), stevia (ST), and xylose (XY), on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng fortified with Cissus quadrangularis (CQ) powder. Replacing sucrose (SU) with alternative sweeteners significantly affected the proximate composition and overall quality of Yanggaeng. Formulations containing AL, ST, or XY exhibited higher moisture retention and lower carbohydrate content than those containing SU. Colorimetric analysis revealed that Yanggaeng prepared with alternative sweeteners developed a darker coloration and greater browning intensity, likely due to enhanced Maillard reactions during heating. Among the sweeteners tested, AL showed the highest total phenolic content and relatively high antioxidant activity, suggesting potential functional advantages beyond sweetness. Textural analysis indicated that ST enhanced gel strength and elasticity even under high-moisture conditions, whereas AL produced a softer texture, which may be desirable for products requiring reduced firmness. Although consumer preference scores did not differ significantly across most sensory attributes, both ST and AL achieved acceptable overall profiles, with sweetness ratings comparable to those of SU. These findings suggest that CQ-enriched Yanggaeng sweetened with alternative sweeteners can be developed as a promising low-sugar dessert option without compromising quality or consumer acceptability. Full article

This study explored the production of a fermented beverage using Huiro negro (Lessonia spicata), a brown seaweed, as a substrate. The cellulosic saccharification (CS) process was optimized via response surface methodology, identifying that the best conditions were 60 U/g of enzyme at 60 °C for 1.9 h, yielding 2.5 g/100 g of reducing sugars. The resulting hydrolysate was fermented with Lactobacillus spp. for 48 h at 30 °C and compared with a non-saccharified control. The beverage’s proximate composition, total phenolic content (TPC), flavonoid content (TFC), antioxidant capacity (AC), and Lactobacillus spp. viability over 16 days of storage at 4 °C were assessed. CS-treated samples showed a progressive increase in TPC, reaching 126.59 ± 5.58 mg GA/L, which correlated with higher AC. However, no significant differences (p > 0.05) were observed in TPC and AC between saccharified and non-saccharified beverages. Notably, the CS-treated beverage achieved significantly higher (p < 0.05) Lactobacillus spp. counts (10⁹ CFU/mL) compared to the control (10⁷ CFU/mL), maintaining viability throughout storage. While further research is needed to confirm bioavailability and gut health effects, these findings shows that enzymatic saccharification substantially improves fermentation performance and functional properties in Lessonia spicata-based beverages. Full article

This study focused on proteins derived from beef to minimize the influence of seasonings when developing a method for determining the geographical origin of seasoned beef samples. The seasoning used was sweetened soy sauce containing sugar, soy sauce, mirin and sake. The water-soluble fraction was extracted as a cleaning step for the sample, followed by extraction of the myofibrillar protein fraction. No significant differences were observed in the carbon, nitrogen and oxygen isotope ratios of the proteins extracted from the defatted raw and cooked beef samples. The carbon, nitrogen and oxygen isotope ratios of the protein fraction extracted from defatted beef were positively correlated with the corresponding ratios in the defatted whole beef samples. These results suggest that the protein fractions were mainly composed of beef proteins, and that the addition of auxiliary materials did not affect this. To verify the possibility of determining the geographic origin of beef, the carbon, nitrogen and oxygen isotope ratios of proteins extracted from beef from the United States (U.S.), Australia and Japan were analyzed. The carbon isotope ratios of proteins extracted from U.S. beef were higher than those of Australian and Japanese beef. Additionally, the oxygen isotope ratios of proteins extracted from Australian beef were higher than those of beef from the U.S. and Japan. These results suggest that it may be possible to trace the geographical origin of beef products cooked with seasonings by extracting proteins. Full article

Beet (Beta vulgaris L.) is an important economic crop widely cultivated across various regions worldwide. Its agricultural significance lies not only in its high sugar yield but also in its positive impact on agro-ecosystems and the economic value of its by-products. However, beet production and quality are adversely affected by multiple abiotic and biotic stresses, including pathogen infection, drought, salinity, and extreme temperatures. In recent years, numerous key stress-responsive genes have been identified, including BvPAL, BvPR, and Rz1-4, which mediate responses to biotic stresses, and BvM14-SAMS2, BvINT1;1, BvHMA3, BvCOLD1, and BvALKBH10B, which enhance tolerance to abiotic stresses. Meanwhile, core transcription factors such as bHLH, HSP, WRKY, and SPL show differential expression under stresses, suggesting that they may regulate stress-related genes and constitute major transcriptional modules enabling beet to withstand adverse conditions. In this study, we summarize the changes in beet under different stress conditions, combining gene information to reveal key regulatory changes in stress responses and how these molecular processes contribute to stress adaptation. This not only provides a theoretical basis for the improvement of beet stress tolerance and yield, but also offers potential directions for future breeding strategies in practical applications. Full article

Invasive species are a recurring global problem, and the water hyacinth (Pontederia crassipes) is a well-known example. Various strategies have been explored to manage its spread, including its use as an agricultural amendment. However, when P. crassipes biomass is incorporated into soil and undergoes degradation, it may increase soil conductivity and promote metal leaching, potentially affecting soil biota, particularly microbiota. Saprophytic fungi play a key role in the decomposition and renewal of organic matter, and their resilience to stressors is crucial for maintaining soil function. Thus, the aim of this study was to evaluate the effects of P. crassipes biomass extracts on the saprophytic fungus Trametes versicolor by evaluating fungal growth and metabolic changes [including sugar content, phosphatase enzymatic activity, and reactive oxygen species (ROS) production]. The fungus was exposed for 8 days to a dilution series of extracts (100%—undiluted, to 3.13%) prepared from P. crassipes biomass collected at five locations in Portuguese wetlands. Two sites were in the south, within a Mediterranean climate (Sorraia and Estação Experimental António Teixeira), and three were in the north, within an Atlantic climate (São João de Loure, Pateira de Fermentelos, and Vila Valente), representing both agricultural-runoff–impacted areas and recreational zones. Extracts were used to simulate a worst-case scenario. All extracts have shown high conductivity (≥15.4 mS/cm), and several elements have shown a high soluble fraction (e.g., K, P, As, or Ba), indicating substantial leaching from the biomass to the extracts. Despite this, T. versicolor growth rates were generally not inhibited, except for exposure to the São João de Loure extract, where an EC₅₀ of 45.3% (extract dilution) was determined and a significant sugar content decrease was observed at extract concentrations ≥25%. Possibly due to the high phosphorous leachability, both acid and alkaline phosphatase activities increased significantly at the highest percentages tested (50% and 100%). Furthermore, ROS levels increased with increasing extract concentrations, yet marginal changes were observed in growth rates, suggesting that T. versicolor may efficiently regulate its intracellular redox balance under stress conditions. Overall, these findings indicate that the degradation of P. crassipes biomass in soils, while altering chemical properties and releasing soluble elements, may not impair and could even boost microbiota, namely saprophytic fungi. This resilience highlights the potential ecological benefit of saprophytic fungi in accelerating the decomposition of invasive plant residues and contribution to soil nutrient cycling and ecosystem recovery. Full article

This study deals with the successful exploitation of easily available and renewable potato peel waste (PPW) as an excellent feedstock in the production of PHA using Ralstonia eutropha. The process entailed the extraction of bioactive components from PPW by use of solvent-based procedures and screening of their antioxidant and antidiabetic activity. The extracted PPW biomass was subject to acid hydrolysis using different concentrations of sulfuric acid for hydrolysis and solubilization of sugar components. The obtained liquid (acid) hydrolysates were initially assessed to biosynthesize PHA. Activated charcoal-based detoxification of acid hydrolysates was observed to be more efficient in promoting bacterial growth and accumulation of PHA. Acid-pretreated PPW biomass was further enzymatically hydrolysed to accomplish full saccharification and used to produce PHA. The effects of provision of nutrients and employing stress state conditions were assessed to improve bacterial growth and PHA accumulation. In both hydrolysates under optimal conditions, R. eutropha demonstrated the highest biomass productivity of 7.41 g/L and 7.75 g/L, PHA accumulation of 66% and 67% and PHA yield of 4.85 g/L and 5.19 g/L, respectively. XRD, FT-IR, TGA and DSC analysis of produced PHA were studied. The results showed that the produced PHA displayed similar physicochemical and thermal properties to commercially available PHB. Overall, this work illustrates the possibilities of abundantly available PPW, which can be transformed into bioactive compounds and high-value bioplastics via a coupled bioprocess. This approach can develop process economics and sustainability within a cyclic biorefinery system and serve further industry applications. Full article