Tian Lan

‘Manicure Finger’ grape exhibits gradient coloration during veraison, where the lower part of the skin changes color faster and intenser than the upper, giving the same berry a gradient color from green on the top to red on the bottom. This unique characteristic distinguishes it from other table grape varieties and makes it highly commercially valuable. However, because the formation mechanisms of gradient coloration are unclear, ‘Manicure Finger’ lags behind other grapes in the development of breeding, cultivation, and storage technologies, occupying only a small share of the table grape market. Here, based on integrated omics including anthocyanin, flavonoid metabolome, and transcriptome, the substances basis and metabolic mechanisms regulating gradient coloration were thoroughly resolved. In ‘Manicure Finger’, eight anthocyanins including malvidin‐3‐O‐glucoside, peonidin‐3‐O‐glucoside, and cyanidin‐3‐O‐glucoside were identified as color‐presenting substances, while flavones and flavonols, especially kaempferol‐3‐O‐rutinoside and quercetin‐3‐O‐glucoside, functioned as co‐pigments. Spatial differences in their accumulation were substances basis for gradient coloration. In the lower skin, these substances accumulated faster due to the higher expression levels of structural genes VvF3´5´H1, VvF3´5´H2, VvANS, VvGT1, and VvFAOMT, which were further modulated by transcription factors VvMYBA1, VvMYBA2, VvMYBA3, and VvMYBA6. Novel transcription factors VvbHLH148, VvMYBA22, and VvMYBA3 were also most probably involved in this regulatory process. Histone acylation regulated by VvHAC1 and lysine methylation regulated by VvHMT1 might underlie the epigenetic basis of gradient coloration. Overall, the metabolic networks underlying gradient coloration were comprehensively constructed at levels of color‐presenting substances, structural genes and transcription factors, offering valuable insights into the precise regulation of ‘Manicure Finger’ color formation.

Tropical fruits are popular worldwide due to their appealing flavors and diverse health benefits. However, a significant amount of waste is caused by inferior fruits that are partly eliminated from the fresh fruit market and by‐products produced during transportation, storage, and processing. With increasing focus on environmental sustainability and resource conservation, recycling waste resources from tropical fruits has emerged as a hot topic of interest. Fruit‐derived starch is an emerging approach to adding value for some tropical fruit waste and inferior fruits. This review article briefly overviews extraction methods, chemical composition, structural characteristics, physical and chemical properties, physiological benefits, modification techniques, and potential applications of new tropical fruit‐derived starch. Compared with traditional starch, tropical fruit‐derived starch exhibits unique structural and processing attributes, making it suitable as a supplement or replacement for industrial starch in the food industry. Moreover, tropical fruit‐derived starch retains the rich nutrients and functional components present in fruits to some extent, thereby offering potential health benefits and greater consumer acceptance. Although current research on starch derived from tropical fruits is primarily at the laboratory stage, and there is limited exploration of its processing and application, evolving lifestyle trends and heightened health awareness are expected to foster its further development and utilization, paving the way for large‐scale commercialization and driving future market growth.

Mini fruits and vegetables (MFV) are pocket fruits and vegetables whose shape and volume are significantly smaller than those widely sold and well-known normal fruits and vegetables (NFV) on the market. Through the research on the market status and consumption trends of MFV, it was found that MFV have recently become a new market favorite. However, compared with NFV, there was found to be no relevant data on sensory quality, nutritional value, safety, etc. of MFV; this could indicate low consumer awareness of MFV, which in turn affects their planting and sales choices, as well as the market scale remaining small. In this context, six MFV with high degree of marketization were selected and compared with their corresponding NFV to evaluate the nutritional value, biological activity, and sensory properties. The results showed the nutritional value of MFV to be mainly related to their species. The nutritional value of MFV derived from immature, tender vegetables was generally lower than that of mature NFV. For example, the content of zeaxanthin in normal maize was 0.43 mg/kg, which was about 2.87 times that of mini maize (0.15 mg/kg). For newly cultivated mini varieties, their nutritional value often had different trends and rules compared with NFV. The nutritional value obtained by consuming MFV is not equal to that obtained by consuming the corresponding NFV of the same weight.

The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.

: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.

Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar–acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.