农林科学最新文献

Background: Different genetic backgrounds have resulted in significant differences in lamb fatty acids and amino acids, which form the basis of meat flavor. Previous studies have mainly compared grazing Tibetan sheep with lowland breeds, leaving it unclear whether breed-specific metabolic strategies persist under cold-season housing. Therefore, we integrated transcriptomics (RNA-sequencing), untargeted metabolomics (ultra high performance liquid chromatography quadrupole time of flight mass spectrometry) and volatile profiling (headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry) to explore the mechanisms of amino acids and fatty acids regulation on volatile organic compounds (VOCs) in cold-season housed Tibetan and Hu sheep.

Results: The results indicated that Tibetan sheep showed a relative down-regulation of thermogenesis-related genes and metabolites (e.g. PIK3R3, NADH and succinate), consistent with improved energy efficiency and associated with greater daily weight gain and intramuscular fat deposition. Key peroxisome proliferator-activated receptor-axis and lipolysis (PCK1, LIPE, ACAT1, PLIN1, AQP7 and ADIPOQ) and MMUT genes were up-regulated, corresponding to intensified lipid oxidation and Maillard reactions, and to higher relative odor activity values of aldehydes. Compared with Hu sheep, Tibetan sheep had higher concentrations of VOCs associated with fatty, citrus and sweet notes, including octanal [fold-change (FC) = 1.32, P < 0.05], decanal (FC = 1.39, P < 0.05) and 1-octen-3-ol (FC = 1.33, P < 0.05). Overall, 15 VOCs and 790 metabolites differed significantly between breeds, with Tibetan sheep showing higher levels of unsaturated fatty acids (FC = 1.69, P < 0.05). Multi-omics correlation analyses linked these metabolite and VOCs modules to intensified fatty, citrus, waxy, lemon and sweet sensory notes.

Conclusion: This study reveals a distinct metabolic strategy in housed Tibetan sheep, where attenuated thermogenic pathways appear to divert energy toward the synthesis of flavor precursors, providing a novel molecular explanation for its unique meat quality. These breed-specific pathways highlight potential targets (e.g. LIPE and MMUT) for genetic selection or finishing strategies aimed at optimizing lamb flavor. © 2025 Society of Chemical Industry.

Onions are used in culinary preparations worldwide due to their distinctive flavor. The onion-processing sector plays a key role in the economies of many countries, supporting both local agriculture and the food industry. Minimally processed onion-based products are suitable for modern lifestyle demands but do not compromise taste and are experiencing steadily increasing demand. All types of onion can be processed but a specific group, termed 'dehydrator' onions, possesses traits that support efficient processing and high recovery of finished products, ensuring economic viability for processing units. Key traits of dehydrator onions include white skin, high total soluble solids (TSS), high dry matter content, increased pungency, suitable sugar composition, and enhanced storability. White onions are particularly well suited for processing compared with red onions. Few studies have investigated the genetic mechanisms underlying these traits, limiting efforts to breed dehydrator-type white onion varieties. However, some research has highlighted the influence of environmental factors and agronomic practices on trait expression. Targeted agronomic interventions can enhance not only the quality and processing efficiency of onions but also their resilience to environmental challenges. This review focuses on breeding and agronomy of onions that are specifically suited for processing. It leverages available genetic information on their traits and applies knowledge of agronomic and management practices that influence their expression. The review also provides a foundation for targeted, effective research initiatives aimed at improving the understanding and cultivation of white onions, ultimately benefiting researchers, stakeholders, and the onion-processing industry. © 2025 Society of Chemical Industry.

Background: High-voltage electrostatic field (HVEF) is a physical postharvest handling technique, which is clean and safe technology for consumers and the environment and can be used to extend the postharvest shelf life of avocados. Therefore, the effects of a HVEF on cell wall modification related to mesocarp softening in avocados during storage were investigated, as well as physiological changes. Avocados were treated with 1 kV cm^-1 for 120 min and then packed into carton boxes. Fruit without an HVEF served as the untreated control. The fruit were subsequently stored at room temperature (25 ± 2 °C) and 75 ± 5% relative humidity for 7 days.

Results: The results revealed that the HVEF had physiological affects by significantly delaying respiration rate and ethylene production. HVEF-treated fruit maintained fruit firmness (15.34 N), representing a 3.5-fold (approximately 352%) increase compared with control samples (3.39 N), and exhibited approximately 30% lower water-soluble pectin (WSP) content (0.41 vs. 0.56 g L^-1) at 3 days after treatment. These changes were correlated with a negative relationship between firmness and WSP content. Additionally, the HVEF treatment significantly repressed the activities of key cell wall-degrading enzymes: pectin methyl esterase, polygalacturonase, and pectate lyase. Fourier transform infrared spectroscopy - a molecular analysis technique - and principal component analysis - a statistical method for data interpretation - confirmed structural changes in the pectin. Furthermore, compared with the untreated control treatment, HVEF significantly maintained peel color and delayed a decrease in hue° value.

Conclusion: These results indicated that HVEF could be an effective method for extending avocado shelf life by approximately 2 days compared with the control, based on the delay in reaching the edible-ripening stage (firmness < 10 N and hue° < 90°). Overall, HVEF treatment provides a non-destructive and environmentally friendly approach to delay ripening and extend the postharvest shelf life of avocados under ambient conditions. © 2025 Society of Chemical Industry.

Background: Golden and black garlic are produced through controlled thermal processing, leading to modifications in physicochemical properties, bioactive compounds, and volatile profiles. These transformations create distinct sensory attributes compared to raw garlic and influence consumer acceptance when incorporated into garlic rice.

Results: Solid-phase microextraction coupled with the gas chromatography-mass spectrometry method identified 26, 20, and 32 volatile compounds in raw, golden, and black garlic, respectively. Sixteen volatile compounds - mainly sulfur-containing compounds such as diallyl disulfide - were common across all garlic types. Raw garlic was characterized by a pungent aroma, whereas black garlic developed compounds related to thermal processing and Maillard reactions, including furan derivatives and organic acids, contributing to sweet, fruity, and roasted aromas. Garlic rice samples prepared with different garlic types, amounts of garlic, and rice bran oil showed varied volatile profiles influencing sensory attributes. Garlic type significantly influenced overall liking, with rice containing raw garlic achieving the highest acceptance. Using more than 8% golden and black garlic in rice may help enhance consumer acceptance.

Conclusion: Thermal processing and rice preparation markedly altered the volatile profiles of garlic. The type and amount of garlic, along with rice bran oil levels, critically influenced the aroma characteristics of garlic rice, providing a basis for developing products with optimized sensory appeal. © 2025 Society of Chemical Industry.

Background: As a significant global atmospheric pollution issue, excessive nitrogen (N) deposition harms plant and soil. Meanwhile, the maize-soybean intercropping is a popular farming system that improves soil fertility and crop yield. Nonetheless, research on the response of maize-soybean intercropping to N deposition remains scarce. This research examined the response of maize and soybean in monoculture and the two-crop intercropping system to different N deposition levels (0, 50, 100, 150 and 200 kg hm^-2 yr^-1).

Results: The results showed that increased N deposition reduced chlorophyll fluorescence parameters and root growth in maize and soybean. At the same time, it limited soil nutrient accumulation and decreased soil microbial biomass carbon (C), Nitrogen (N), and phosphorus (P) contents (abbreviated as MBC, MBN and MBP, respectively). Relative to monoculture, intercropping increased maize and soybean chlorophyll fluorescence parameters and improved root morphology under 100 kg N ha^-1 yr^-1 N deposition conditions. Under 100 and 150 kg N ha^-1 yr^-1 N deposition levels, maize and soybean root C and N contents increased. Additionally, in the range of 0-200 kg N ha^-1 yr^-1 N deposition, intercropping increased soil MBP, available K and P content. Intercropping reduced the ratio of soil N/P under all N deposition levels.

Conclusion: The intercropping system effectively mitigated the adverse effects of N deposition on chlorophyll fluorescence parameters in maize and soybean, improved the availability of main soil nutrients, and enhanced root growth in soybean. The findings of this study provide support for sustainable agricultural development. © 2025 Society of Chemical Industry.

Selenium (Se) biofortification in crops has emerged as a promising strategy to address global Se deficiencies and enhance both agricultural productivity and human health. Increasing the Se content of crops through biofortification improves their resilience to abiotic and biotic stresses and boosts their nutritional value. This benefits human health by protecting against diseases such as cancer, infections and allergies when the crops are consumed. Furthermore, Se-biofortified non-edible plant parts have significant potential in biomedicine and could enhance the value of agricultural byproducts. This strategy contributes to a circular economy by reducing waste, improving resource efficiency and providing sustainable alternatives to synthetic pharmaceuticals and supplements. Ultimately, it supports environmental and economic sustainability. Nevertheless, Se biofortification faces several challenges, particularly with regard to standardization, acceptance by consumers and farmers, and the regulatory and economic frameworks that govern its implementation. Effectively addressing these issues is crucial to unlocking the full potential of Se biofortification. This could significantly improve global nutritional outcomes, reduce the prevalence of Se deficiency-related health conditions, support the prevention and treatment of diseases and promote sustainable agricultural practices that align with long-term food security goals. In this context, future perspectives highlight the promising integration of biofortified residues generated by Se biofortification with emerging technologies such as biorefineries and artificial intelligence. These residues could be efficiently valorized and repurposed through biorefinery processes optimized by artificial intelligence, contributing to a circular economy and sustainable resource management. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background: Pea protein powder lacks gliadin and glutenin, which prevents the formation of network structure. At the same time, it has beany taste, thus limiting its application in steamed bread production. The organic acids and exopolysaccharides produced through lactic acid bacteria fermentation show potential to replace traditional steamed bread improvers such as emulsifiers and thickeners. This study investigated the synergistic effects of Lactiplantibacillus plantarum Lp90 and Lacticaseibacillus rhamnosus LRa05 co-fermented with yeast with respect to improving the properties of pea protein dough, as well as their impacts on the storage stability and flavor profile of pea protein steamed bread.

Results: The result shows that Lp90 has the highest acid production capacity, significantly enhancing the viscoelastic properties of pea protein dough. The dough co-fermented with Lp90 and yeast exhibited a higher β-sheet content (57.22%) and lower crystallinity (12.16%), indicating that co-fermentation contributed to the formation of gluten network structure and could effectively inhibit starch recrystallization. In addition, the steamed bread with Lp90 co-fermented with yeast exhibited a superior microstructure, and the lowest moisture loss coupled with the slowest aging rate during storage. Gas chromatography-mass spectrometry analysis further examined the flavor compounds in the steamed bread, and the results show that two types of lactic acid bacteria fermentation significantly reduced the levels of volatile aroma compounds with a 'beany' odor, such as (E)-2-nonenal, 1-octen-3-ol, (E)-2-octenal, and 1-hexanol.

Conclusion: The present study found that fermentation with Lp90 and LRa05 had positive impact on the quality and flavor of pea steamed bread. © 2025 Society of Chemical Industry.

Background: The functionality of food can be improved by supplementing it with bioactive substances. However, the interactions between these substances and food components can compromise their functional efficacy. This study investigated the potential to reduce functional losses by encapsulating citrus essential oil (CEO) in zein particles (ZPs). We examined the antibacterial and antioxidant efficacy of these encapsulates at different CEO release rates in skimmed and whole milk samples. Slow CEO-releasing ZPs were developed by coating CEO-loaded ZPs with calcium phosphate and alginate gel (CaP-AlgGel-CEO/ZPs), while fast CEO-releasing ZPs served as controls.

Results: The solubilization of CEO was enhanced in milk probably by hydrophobic interactions and colloidal stabilization provided by milk components. This increased solubilization of CEO facilitated its release from CEO encapsulates. Free CEO exhibited no DPPH scavenging activity when dissolved in milk. In contrast, CEO encapsulates, especially those with a slow-release rate, demonstrated significant DPPH scavenging activity. In comparison with the fast-release counterparts, the slower CEO release caused greater bacterial inhibition. Principal component analysis revealed that the type of matrix influenced the antioxidant capacity of supplemented bioactive substances, while storage time affected their antibacterial effectiveness.

Conclusion: This study underscores the advantages of encapsulation techniques in preserving the functional efficacy of bioactive substances by mitigating adverse interactions with food components. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background: Gynura procumbens is a medicinal plant widely recognized for its antioxidant and anti-inflammatory properties. Despite its traditional use in Southeast Asia, its potential role in promoting muscle health has not been thoroughly investigated. Sarcopenia, characterized by the progressive loss of muscle mass and strength during aging, remains a significant public health concern with limited therapeutic options. This study aimed to enhance the phytochemical content of G. procumbens leaves through ultrasound treatment and to evaluate the biological effects of treated extracts on muscle atrophy in a C2C12 myoblast and myotube model.

Results: Ultrasound treatment for 10 min significantly increased the activities of catalase, peroxidase, phenylalanine ammonia-lyase, and tyrosine ammonia-lyase. These enzymatic changes were associated with elevated levels of phenolic acids and flavonoids, including quercetin, rutin, and kaempferol. The 10 min ultrasound-treated G. procumbens (UTGP) extract enhanced cell viability under oxidative stress conditions and promoted the expression of myogenic differentiation markers in C2C12 cells. Targeted and untargeted metabolomics analyses confirmed the accumulation of key bioactive compounds and their strong correlation with muscle-protective activities.

Conclusions: Ultrasound treatment is an effective postharvest strategy to enhance the phytochemical profile and functional properties of G. procumbens. The 10 min UTGP extract demonstrated significant potential for preventing muscle atrophy by improving cellular antioxidant capacity and promoting muscle differentiation. These findings provide a scientific basis for the development of G. procumbens-based functional foods or nutraceuticals targeting age-related muscle loss. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Fruit from the North American pawpaw (Asimina triloba) is unfamiliar to many as a food crop and botanically unusual because it is the northernmost genus and only temperate member of the tropical Annonaceae family. It is the largest edible fruit native to North America. Wild or unnamed cultivars of pawpaw account for much of the pawpaw that is sold in the United States, however, there are over 160 named cultivars of pawpaw. Only a few hundred papers accounts for the entirety of the published research on pawpaw, and the majority of that research is focused on preharvest growth characteristics. Manuscripts that exist about biochemical, biological, and biophysical properties of pawpaw tend to not identify the cultivars that were assayed. This review presents an overview of biochemical, biological, and biophysical properties of named cultivars of the North American pawpaw (Asimina triloba). Sixty-one named pawpaw cultivars were analyzed and compared. The biochemical, biological, and biophysical properties reported in this study provide a strong basis to the view the pawpaw through a wider lens that could lead to breakthroughs in the development of new food products, functional insights, and processing technologies. Understanding the differences in quality attributes between pawpaw cultivars can aid in improving this underutilized fruit crop. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.