Leaves are essential vegetative organs of plants. Studying the variations in leaf nutrient content and microbial communities of male and female plants at reproductive stages helps us understand allocation and adaptation strategies. This study aimed to determine the nutrient characteristics and microbial differences in the leaves of male and female Idesia polycarpa at reproductive stages. Seven-year-old female and male plants were used as test materials in this experiment. The samples were collected at three stages: flowering (May), fruit matter accumulation (July), and fruit ripening (October). The nitrogen (TN), phosphorus (TP), potassium (TK), carbon (TC), and the pH of the female and male leaves were analyzed. In addition, the leaf microbial diversity and differential metabolites were determined using the Illumina high-throughput sequencing method and the ultra-high performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) method at the reproductive developmental stages. This study found that male and female plant leaves had different TN and TK contents over time but no difference in TC and TP content. The significant differences in bacterial diversity between male and female plants and the richness of the fungi of male plants at the flowering and fruit maturity stages were observed. Proteobacteria, Pseudomonadaceae, Ascomycota, and Aspergillus were the dominant bacteria and fungi in the Idesia polycarpa leaves. The presence of microorganisms differed in the two sexes in different periods. Alphaproteobacteria and Sordariomycetes were the indicator groups for male leaves, and Pseudomonas and Sordariomycetes were the indicator groups for female leaves. Significant differences in phenolic acid were found between male and female leaves. A KEGG enrichment analysis revealed that differential metabolites were enriched in metabolic pathways, amino acid biosynthesis, and the nucleotide metabolism. According to a correlation analysis, leaf TK and TP were strongly correlated with endophytic bacteria abundance and differential metabolite composition. This study revealed the changes in substances and microorganisms in the leaves of male and female plants in their reproductive stages. It provides a theoretical basis for developing and utilizing the leaves of Idesia polycarpa and for field management.

Pears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in China are not strongly scented, which significantly affects their overall quality. Panguxiang is a white pear cultivar, but its aroma has unique components and is strong. The study of the mechanisms by which aroma is formed in Panguxiang is, therefore, essential to improving the quality of the fruit. The study analyzed physiological and transcriptome factors to reveal the molecular network behind volatile aroma formation in Panguxiang. The samples of Panguxiang fruit were collected in two (fruit development at 60, 90, 120, and 147 days, and fruit storage at 0, 7, 14, 21, and 28 days) periods. A total of nine sample stages were used for RNA extraction and paired-end sequencing. In addition, RNA quantification and qualification, library preparation and sequencing, data analysis and gene annotation, gene co-expression network analysis, and validation of DEGs through quantitative real-time PCR (qRT-;PCR) were performed in this study. The WGCNA identified yellow functional modules and several biological and metabolic pathways related to fatty acid formation. Finally, we identified seven and eight hub genes in the fatty acid synthesis and fatty acid metabolism pathways, respectively. Further analysis of the co-expression network allowed us to identify several key transcription factors related to the volatile aroma, including AP2/ERF-ERF, C3H, MYB, NAC, C2H2, GRAS, and Trihelix, which may also be involved in the fatty acid synthesis. This study lays a theoretical foundation for studying volatile compounds in pear fruits and provides a theoretical basis for related research in other fruits.

Volatiles are essential substances that determine distinct fruit flavors and user preferences. However, the metabolic dynamic and molecular modulation models that regulate the overall flavor generation during fruit growth and ripening are still largely unclear for most fruit species. To comprehensively analyze the molecular mechanism and regulation mechanism of aroma accumulation and aroma component formation in Pyrus spp. ‘Panguxiang’ (‘Panguxiang’pear), this study compared pear phenotype, sugars, organic acid content, and the expression of related genes and metabolites amid pear growth and development in Pyrus spp. ‘Panguxiang’. A total of 417 VOCs (4 amines, 19 aromatics, 29 aldehydes, 31 alcohols, 38 ketones, 64 heterocyclic compounds, 89 terpenoids, 94 esters, and 49 others) were found. The potential gene expression patterns were explored by combining transcriptomics and metabolomics, and VOC-associated metabolism and transcriptome data from all samples were integrated during the growth and development period. On this basis, we constructed a colorful model depicting changes in the VOCs and genes throughout pear growth and development. Our findings reveal that terpenoid biosynthesis pathways are the main aroma production pathways during pear growth and development. In addition to providing novel insights into the metabolic control of fruit flavor during growth and development, this study also provides a new theoretical basis for studying aroma metabolites in pears.

Meadow soil is a vital ecosystem component and can be influenced by meadow vegetation. Evaluating soil quality in mountain meadows subjected to different levels of tourism disturbance is essential for scientific research, ecological restoration, and sustainable management. This study aimed to evaluate meadow soil quality at different tourism-disturbance levels and attempted to establish a minimum data set (MDS) with compatible indicators for soil quality assessment of subtropical mountain meadows. We analyzed fifteen soil physical, chemical, and biological indicators in control check (CK), light disturbance (LD), medium disturbance (MD), and severe disturbance (SD) meadow areas in Wugong Mountain, west of Jiangxi, China. In addition, a soil quality index (SQI) was determined using the established MDS based on the integrated soil quality index. Average soil permeability, soil pH, available nitrogen (AN), available phosphorus (AP), and number of fungal OTUs were finally introduced into the MDS to evaluate meadow soil quality at different tourism-disturbance levels. The study found that the soil of the Wugong Mountain meadow was acidic, the bulk density was loose, and the nutrient content was rich. Additionally, SQI decreased with increase in tourism-disturbance level. The mean SQI values of the Wugong Mountain meadow areas were: CK, 0.612; LD, 0.493; MD, 0.448; and SD, 0.416. Our results demonstrate that the SQI based on the MDS method could be a valuable tool with which to indicate the soil quality of mountain meadow areas, and the SQI can be regarded as a primary indicator of ecological restoration and sustainable management.

Idesia polycarpa Maxim. is valued for its high oil yield, which fruit has high oil content and good health effects. However, the large amount of unsaturated fatty acids in the oil is easily oxidized, and its storage intolerance has seriously restricted its marketing. In order to slow down the oxidation rate of Idesia polycarpa Maxim. oil, this study found that the most effective single antioxidant was rosemary extract through the screening of seven different natural antioxidants. The experiments were designed using the response surface method to compound three individual natural antioxidants with good anti-oxidative effects, namely rosemary extract, tea polyphenol palmitate, and ascorbic acid palmitate. A comprehensive model was established to determine the optimal anti-oxidative compound formulation, which was found to be 0.45 g/kg of rosemary extract +0.21 g/kg of tea polyphenol palmitate. The effectiveness of the best compounded natural antioxidants under simulated frying temperature (160 °C) was then examined. The results showed that the antioxidant capacity of the compound formulation was significantly increased, and the generation of secondary oxidation products was inhibited and the loss of unsaturated fatty acids was reduced. Therefore, the compound antioxidant-added Idesia polycarpa Maxim. oil not only showed good storage resistance, but also improved the safety of use under high temperature environment. The results of this study significantly improved the oxidative stability of Idesia polycarpa Maxim. oil, provided a theoretical basis for replacing synthetic antioxidants, promoted the industrial development of Idesia polycarpa Maxim. oil and expanded other applications.

Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of ‘Panguxiang’ pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in ‘Panguxiang’ pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of ‘Panguxiang’ pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the ‘Panguxiang’ pear compared to the metabolome of the ‘Korla’ at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties.