Cultivar-by-environment interactions shape strawberry fruit quality: A multi-omics approach across European climates.

ABSTRACT To investigate how different combinations of supplemental lighting and mineral nutrient sprays would impact strawberry fruit quality, a greenhouse experiment was conducted during winter. “Benihoppe” strawberry plants were subjected to LED supplemental lighting (white color, 1.85 mol daily light integral) or natural sunlight, combined with either calcium (CaCl2, 0.01 mol L−1), potassium (KCl, 0.01 mol L−1) or a control (deionized water) foliar spray. The results suggested that LED lighting increased the fruit cellulose, soluble protein and organic acid concentrations, and the ratio between complex carbohydrates to simple sugars; whilst the mineral sprays mainly influenced single fruit mass, fruit glucose, ascorbate and polyphenol concentrations. Among the treatments, the supplemental lighting with potassium spray (LEDK) achieved the best comprehensive fruit performance, increasing the concentrations of citric acid (13.7%), malic acid (23.5%), polyphenols (13.2%), starch (17.0%), cellulose (24.2%) and soluble protein (230.3%) compared to the controls; this treatment also had the highest fruit soluble protein accumulation (25.36 mg). The supplemental lighting with water (LEDN) also showed competitive performance, showing the highest fruit starch (7.92 g kg−1) and cellulose (48.18 g kg−1) concentrations, as well as the highest accumulation of starch (0.20 g), total fibers (1.25 g) and L-malic acid (24.84 mg). The stimulation of fruit calcium import during ripening and leaf sucrose export under daytime LED lighting could explain the higher fruit cellulose and nutritional value. Therefore, LED supplementation and foliar potassium could help to increase strawberry flavor metabolites, fruit nutrition value and firmness in winter greenhouse production.

Enantioselective evaluation of the chiral pesticide cyclaniliprole: Bioactivity, toxicity, and effects on strawberries flavor quality.

Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences

Exopolysaccharide from Weissella confusa HYF86: Structure, composite film and strawberry postharvest preservation.

Although crossmodal interactions between vision and other modalities have been extensively studied, the reverse influence of nonvisual cues on visual processing remains underexplored. Through three experiments, we demonstrate how flavor cues bias visual search via color-flavor associations, with this modulation critically dependent on working-memory engagement. In Experiment 1, participants performed a shape-based visual search task after tasting either a predictive flavor (e.g., target consistently appeared in red after strawberry flavor) or an unpredictive flavor (e.g., target appeared in any of four colors with equal probability after pineapple flavor). Results showed that only predictive cues biased attention, whereas unpredictive cues had no effect. In Experiment 2, when participants performed a working-memory task, even unpredictive flavor cues shortened reaction times and accelerated fixations on targets appearing in the flavor-associated color. Experiment 3 further generalized these effects to ecologically valid product search scenarios. Collectively, these findings demonstrate that flavor cues modulate visual search through top-down mechanisms rather than bottom-up attentional capture, highlighting the essential role of working memory in driving this crossmodal attentional bias.

There is limited descriptive data on excipient use in oral antibiotic suspensions; this study provides a novel evaluation of commonly used excipients and their formulation rationale. A total of 41 suspensions representing nine antibiotic types were analyzed using patient information leaflets. The frequency of each excipient class was determined, and associations between suspending agents or preservatives and antibiotic classes were assessed. Selected qualitative safety concerns related to the listed excipients were identified. Amoxicillin/clavulanate was the most frequently represented antibiotic. Excipient details were available in 31 products, while 10 lacked disclosure. Xanthan gum, sodium benzoate, sucrose, titanium dioxide, and strawberry flavor were the most commonly used suspending agent, preservative, sweetener, colorant, and flavoring agent, respectively. Combinations of suspending agents, particularly xanthan gum with colloidal silicon dioxide, were common, whereas preservative combinations were rare. A significant association was observed between the type of suspending agent and the antibiotic class (p < 0.001), as well as between preservative type and antibiotic class (p = 0.001). The findings highlight formulation patterns, safety concerns, and transparency issues, providing novel insights to support safer pharmaceutical products and guide regulatory practice.

This study aimed to evaluate the effects of controlled atmosphere (CA) treatment on the postharvest quality of strawberries harvested at different 50% and 80% maturity under export shipping conditions. The strawberries were subjected to CA and refrigerated container (Reefer) environments at 10 °C, and their quality attributes were then analyzed. Metabolomic profiling revealed significant variations in primary and secondary metabolites and volatile organic compounds (VOCs). A pathway analysis revealed that CA conditions altered metabolic pathways related to sugar, amino acid, and energy metabolism during storage. CA treatment effectively delayed the accumulation of anthocyanins and enhanced the levels of specific amino acids and VOCs essential for the flavor and aroma of strawberries. Bioluminescence imaging revealed that CA treatment effectively reduced lipid peroxidation. A correlation analysis showed that certain VOCs and secondary metabolites significantly correlated with lipid peroxidation, indicating their role in enhancing antioxidant activity and reducing oxidative stress. These results suggest that CA conditions are associated with significantly reduced weight loss, the maintenance of firmness, and lower respiration rates in strawberries, particularly in those harvested at 80% maturity, extending the shelf life and improving the sensory quality of strawberries. Therefore, CA treatment is an effective method for long-term export.

Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their combined treatments on the quality and flavor of strawberries during cold storage and simulated shelf life. 1-MCP was applied by enclosing strawberry fruits in a hermetically sealed container and exposing them to 250 nL/L 1-MCP at 20 °C for 18 h. Three initial MAP gas compositions were tested: MAP1 (5% O2, 15% CO2, 80% N2), MAP2 (10% O2, 10% CO2, 80% N2), and MAP3 (15% O2, 5% CO2, 80% N2), with MAP1 identified as optimal based on strawberry postharvest quality metrics. The results showed that all treatments could inhibit the deterioration of strawberry quality, and the 1-MCP + MAP treatment had the best fresh-keeping effect. Untargeted Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified 85 volatile compounds, and sensory correlation analysis revealed that 1-MCP + MAP-treated strawberries maintained the highest consumer acceptability, with odor characteristics closely resembling those of pre-storage controls. Further studies demonstrated that the combined treatment uniquely suppressed the generation of fatty acid oxidation-derived volatiles while stabilizing critical aroma-active esters, thereby decelerating flavor degradation. Collectively, these findings highlight the potential of 1-MCP + MAP as a postharvest strategy to delay the postharvest senescence of strawberries and maintain their storage quality. GC-MS provided a scientific method for the flavor quality evaluation of this preservation technology.

Inhaled Menthol for Dyspnea Relief During Cycle Exercise in COPD: A Randomized Trial.

The diverse molecules present in fruits significantly influence their flavor and can serve as essential biomarkers to monitor the condition of fruits. Among the important biomarkers, furaneol (2,5-Dimethyl-4-hydroxy-3(2H)-furanone) is a notable aroma compound found in various fruits such as strawberry, pineapple, mango, and other food sources. [1] Furaneol is critical in the aroma intensities of fruits and sweet flavor independent of sugar contents. Its low organoleptic threshold allows even small amounts to have a significant impact on the overall flavor. The amount of furaneol in fruits is widely regarded as a vital indicator to monitor the fruit condition, as its levels vary during the ripening stages. Consequently, furaneol is considered an essential marker for identifying the origin of food products, optimizing food production processes, and controlling fruit quality. While the relationship between fruit conditions and furaneol concentration is evident, the methods for quantifying these furaneol concentrations rely on expensive and time-consuming techniques such as high-performance chromatography (HPLC) and gas chromatography (GC). [2] Therefore, developing a real-time electrochemical sensor for cost-effective, stable, rapid, and sensitive detection of furaneol is a great challenge for efficient assessment of fruit quality.Detection of furaneol through electrochemical methods offers a promising solution to these challenges. Electrochemical sensors can be the most attractive approach due to their rapid response, simple operation, easy fabrication process, low cost, and compact design. Furthermore, the electrochemical sensor approach can investigate the redox activity and charge transfer properties by reacting with furaneol, followed by redox activities and protonation to provide a clear understanding of the detection mechanism. Polyaniline (PANI) is one of the most frequently utilized conducting polymers in electrochemical sensors owing to their straightforward synthesis, environmental stability, and tunable surface charge properties through dopant modifications. [3] Despite these advantages, PANI-based electrochemical sensors face challenges in the selective detection of furaneol because of their susceptibility to interference from multiple molecules. Fruits contain various compounds, which can pose challenges for PANI-based sensors in accurately detecting the furaneol analyte. To overcome this challenge, molecularly imprinted polymers (MIP) were employed to PANI. MIPs, often referred to as plastic antibodies, mimic the affinity of biological antibodies for selective and efficient detection of target compounds. [4] For electrochemical sensor utilization, it is essential to use sensing materials within the semi-conducting range to observe charge transfer properties driven by redox activities. However, MIPs typically possess insulating electrical properties. Therefore, it is necessary to combine highly selective MIPs with PANI while maintaining the semi-conducting electrical properties of PANI.In this study, we developed electrochemical sensors utilizing MIP-based PANI with semi-conducting electrical properties using a novel interfacial polymerization technique. The higher density of PANI than methacrylic acid functional monomer enabled polymerized functional monomer to form an adherent coating on the PANI surface while preserving its electrical conductivity. Our findings demonstrate the specific recognition element forming selective binding sites to achieve sensitive and selective detection of furaneol targets. The comparison between MIP and the non-imprinted polymer (NIP)-based PANI shows a strong interaction between the furaneol target and the MIP recognition elements with 40 times enhanced sensing properties. The furaneol sensing mechanism was elucidated through the interaction between the gas-type furaneol and the charge carriers of MIP-PANI for the gas sensors, [5] as well as current density changes of PANI induced by protonated furaneol targets for liquid sensors. [6] Furthermore, field applicability was evaluated by comparing the sensing performance of the developed MIP-based sensors for real strawberries with a commercial e-nose system. The results highlight the potential to offer a rapid, durable, and cost-effective platform for specific recognition of furaneol in field applications. References Aubert, C., S. Baumann, and H. Arguel, Optimization of the analysis of flavor volatile compounds by liquid − liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes. Journal of agricultural and food chemistry, 2005. 53(23): p. 8881-8895.Yuan, J.-P. and F. Chen, Separation and identification of furanic compounds in fruit juices and drinks by high-performance liquid chromatography photodiode array detection. Journal of agricultural and food chemistry, 1998. 46(4): p. 1286-1291.Aydemir, N., J. Malmström, and J. Travas-Sejdic, Conducting polymer based electrochemical biosensors. Physical Chemistry Chemical Physics, 2016. 18(12): p. 8264-8277.BelBruno, J.J., Molecularly imprinted polymers. Chemical reviews, 2018. 119(1): p. 94-119.Kim, W., et al., Molecularly Imprinted Chemiresistive Sensor for Specific Recognition of Furaneol as a Biomarker of Strawberry Flavor Conditions. ACS sensors, 2023. 8(4): p. 1542-1549.Kim, W., et al., Development of Molecularly Imprinted Polymer Electrochemical Sensors for Strawberry Sweetness Biomarker Detection. ACS Applied Polymer Materials, 2024. 6(14): p. 8084-8092.

Yogurt, a fermented dairy product made with beneficial bacteria, is a rich source of calcium, protein, and probiotics, offering significant health benefits like improved digestion and immune support. Despite the recognized nutritional importance of dairy products, yogurt consumption in Malaysia and both children and adults fall short of meeting recommended daily dairy intake. This research investigates Kuala Lumpur consumers' perceptions of yogurt, addressing gaps in market supply and consumption data. Using a sample of 385 respondents, mainly aged 18–27 with high educational levels, the study explores factors influencing yogurt consumption, such as Knowledge factors and price. Findings show that most respondents (86%) like yogurt, consuming it 1–2 times per week, with strawberry flavor being most preferred. Price, taste, and store location were major motivators for purchase. Also, consumers showed a positive response to reduced yogurt prices; the price factors revealed significant effects related to consumer perception, indicating their sensitivity to pricing. The study applied the Theory of Planned Behavior (TPB), along with descriptive statistics, confirmatory factor analysis, and binary regression, to reveal how attitudes, social influences, and perceived control shape yogurt consumption patterns in Kuala Lumpur. In summary, yogurt consumption in Kuala Lumpur is driven by health awareness, flavor preferences, and factors like price and promotions which influence trust. Consumers recognize yogurt's health benefits and associate it with a healthy lifestyle. The findings suggest that marketing strategies should focus on these preferences while leveraging the importance of promotions to enhance consumer appeal and market growth. This study's findings are limited by the narrow demographic focus, geographic scope, reliance on self-reported data, and lack of longitudinal analysis. The results guide yogurt producers and policymakers in tailoring strategies to enhance consumer trust, promote health awareness, and increase market reach.

Dairy ice cream is one of the most popular and widely consumed frozen desserts worldwide, attracting individuals from all age groups. Sweeteners are among the key factors influencing consumer acceptance of ice cream. Recently, ice creams made with alternative sweeteners have gained popularity due to increasing health awareness and the demand for low-calorie diets. This study aimed to produce low-calorie dairy ice cream using stevia leaf powder and to evaluate the product based on its physicochemical and sensory properties. The research was conducted to assess the acceptability of dairy ice cream made with stevia sweetener and strawberry flavor among Libyan con summers,using different concentrations of stevia and table sugar:0% ,25%, 50%, 75%, and 100%. A preliminary sensory evaluation was conducted with 44 volunteers. Statistical analysis of the results showed that the overall appearance of the samples with 50% table sugar and 50% stevia, as well as 75% table sugar and 25% stevia, was comparable to the control sample (100% table sugar and 0% stevia). In terms of color, the sample with 75% gable sugar and 25% stevia was preferred. The best flavor was reported for the sample with 25% table sugar and 75% stevia . for texture, the samples with 75% and 50% table sugar ( combined with stevia) were the most acceptable. As no flavoring agents were initially added, all samples had a similar aroma. Based on the first sensory evaluation the two best stevia concentrations (50% and 75% ) were selected, and strawberry flavor was added for a second sensory assessment. The results revealed that the sample with 75% stevia received the highest acceptance among volunteers. These two samples, along with a control sample containing 100% table sugar, underwent physicochemical analysis. It was observed that the PH decreased noticeably after adding levels remained within the Libyan standard specification moisture content was higher in stevia –containing samples compared to the control, resulting in a decrease in total. solids content; however, all values remained compliant with the Libyan standard specifications. Keywords: Dairy ice cream, Stevia sugar low-calorie sweeteners, physicochemical properties.

Strawberry flavored milk with oats blends with creamy texture of milk. Oats are known for their high fiber content, heart healthy properties, and ability to provide long lasting energy. When combined with strawberry flavor, the result is not just a delicious beverage but one that offers functional health benefits. The drink caters to consumers seeking nutritious alternatives to traditional flavored, especially those looking for high fiber content, or foods with additional functional value. The development of this product involves creating a well-balanced formulation that ensure a smooth and enjoyable drinking experience while maintaining the nutritional integrity of both oats and strawberries this drink can be made with dairy milk and suitable for a variety of daily preferences this innovative beverage combines taste with health, offering a solution to the growing demand for functional foods. It has the potential to appeal to a broad marketing from health-conscious individuals and fitness enthusiasts to families seeking healthier alternatives for their children. In this development process the focus on achieving the perfect blend of flavor, texture and nutritional benefits while also considering factors like shelf life, consumer preference, product stability. Keywords: Oats, strawberry flavor, functional beverage, health benefits.

This community service aims to empower housewives in kedungdadi village, Sugio District, Lamongan Regency, through training in processing soy milk with innovative flavor variants and packaging improvements, in order to improve skills and economic independence based on local potential. The method used is a qualitative participatory approach with the Participatory Rural Appraisal (PRA) method, involving 30 housewives and local PKK members. The activities were carried out in two main sessions, namely counseling on the potential of soybeans as a nutritious food ingredient and training in making soy milk with chocolate, strawberry, and original flavors. The results of Community Service show that participants gained new knowledge regarding the potential for diversifying soybean products with high economic value. In addition, the enthusiasm of participants in participating in the training showed success in improving their soy milk processing skills and entrepreneurial potential. Some participants even plan to produce and market this innovative product more widely This Community Service concludes that empowerment based on local potential with a participatory approach is able to create household economic solutions, especially for housewives, and increase village economic independence through processed soybean products.

Electronic cigarettes (ECIGs) are widely used but their effects on the immune system need to be further investigated. Macrophages are white blood cells central to the immune response. Using THP-1-derived M0 macrophages, this study aims to determine the effects of ECIG liquids (E-liquids) on the polarization of M0 to the pro-inflammatory M1 macrophage subtype. THP-1 cells were cultured and differentiated to M0 macrophages using RPMI media. E-liquids ± cinnamon, menthol, strawberry and tobacco flavors were added to cell cultures at 1% (v/v) during polarization with lipopolysaccharides and interferon γ for 24 to 72 h. Morphology, viability, gene expression and cytokine production were measured using light microscopy, the LDH cytotoxicity assay, qPCR and ELISA, respectively. The results show that cells present little to no LDH activity under any treatments. In addition, cinnamon-flavored E-liquid severely affects morphology (i.e., abolishing pseudopodia formation), gene expression of all genes tested, and cytokine production. Other E-liquid flavors also affect some of these parameters, but to a lesser extent. Our data suggest that E-liquids can affect the polarization from M0 to M1, thus affecting the immune response in ECIG-exposed tissues such as the mucosa in the oral cavity and airways, ultimately mitigating the health status.

Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system

Optimizing Strawberry Flavour: The Role of Bacterial Inoculants in Enhancing Organoleptic Characteristics

This research aimed to determine the addition of strawberry, orange, mango, and chocolate flavors to the organoleptic and hedonic qualities of salted eggs. The experimental design used in this research was completely randomized, with 4 treatments and 25 repetitions. P1 (added strawberry flavor) P2 (added orange flavor) P3 (added mango flavor) P4 (added chocolate flavor). Data analysis was carried out using the Anova test; if treatment was affected, further testing was carried out using Duncan’s Multiple Range Test. From the research results, it can be concluded that the addition of strawberry, orange, mango, and chocolate food flavorings has a real influence on the texture, preference of color, preference of aroma, preference of the texture of the outside of the salted egg, and has a real influence on the texture, choice of the aroma on the inside of the salted egg.

Abstract A number of experiments were conducted targeting the effect of feeding with pollen substitutes or supplements, sugar solutions, artificial flavors, and delivery methods on the various activities of honey bees. The results showed that regular yeast was the most and fastest consumed, with a significant difference from other types of dough. The effect of placing dough inside the hives on increasing the number of foraging bees. After one day of setting the dough, regular yeast recorded the lowest remaining weight, which was 22.67 It was the most consumed compared to the rest of the dough‥ Before placing the dough, the number of foraging bees ranged from 19.33 to 22.50 bee/minute compared to 19.83 to 50.83 bee/minute, respectively after placing the dough. It has also been observed that placing artificial food flavors before the hives increases the number of foraging bees. The most consumed flavor was strawberry flavor, with a volume of 300 ml remaining after the first two hours of presenting the solution containing the flavor. The highest rate of the number of bees as a result of the treatments was 70.83, and the lowest rate was 22.66 bee/minute for the first and second days, compared to the rates of the number of bees before applying food flavors, which recorded 46.33 and 18.66 bee/minute, respectively. The strawberry flavor increased the duration of the bees’ temporal memory as the days of the experiment progressed, as the memory period began to increase after applying the flavor-containing solution, as the temporal memory began with 30 minutes on the second day and reached 4 hours on the last day of the experiment. The study showed the possibility of using yeast and strawberry flavor in nutrition to increase the rate of food consumption and stimulate bees to accept food alternatives.