Kiwifruit brown spot, caused by the fungus Corynespora cassiicola, has recently emerged as a problematic foliar disease of kiwifruit, causing premature defoliation. The objective of this study was to determine the effects of kiwifruit brown spot on the yield and quality of kiwifruit. Principal component analysis (PCA) was used to conduct a comprehensive evaluation of the fruit quality of ‘Hongyang’ kiwifruit in the main producing regions. The first principal component for PCA included the weight of individual fruit, soluble solids content, and dry matter content, which were negative significantly correlated with disease index. The significant differences among different disease levels indicated that the impact of the disease on fruit quality was largely determined by these three intrinsic flavor indices. Due to kiwifruit brown spot, the average yield loss was 22.652%, which leads to kiwifruit quality being downgraded by one grade, resulting in an economic loss of 73,591 yuan/ha. The Pearson correlation coefficient between disease index and comprehensive score of fruit quality was −0.762 (p < 0.01), indicating a significant relationship. Accordingly, the disease loss model was constructed, and the damage threshold based on disease index for kiwifruit brown spot was calculated to be 36.14. In conclusion, this study found that kiwifruit brown spot could have a significant impact on yield and fruit quality.

Morchella is an edible mushroom with medical applciations. To explore the correlation between the texture indices of Morchella and to establish a sensory quality evaluation system, the texture quality characteristics of 214 Morchella germplasm resources from our country were analyzed via the Texture Profile Analysis (TPA) method on a texture analyzer. The research revealed significant differences in the texture quality characteristics of both the pileus and stipe among Morchella populations. After the Kolmogorov–Smirnov test, the six texture characteristics were seen to conform to a normal distribution. According to the correlation analysis, there was a significant correlation between the texture characteristics of the pileus, and a significant positive correlation between the hardness and the gumminess of the stipe (correlation coefficient of 0.96). Additionally, the hardness was negatively correlated with cohesiveness and resilience, with correlation coefficients of −0.51 and −0.38. Variation analysis indicated abundant genetic variation in each characteristic. Furthermore, the coefficient of variation for the characteristics of Morchella sextalata was higher than those of other species. Principal component analysis simplified the texture evaluation indices of Morchella pileus into a palatable factor and cohesive factor, and arranged the texture evaluation indexes of Morchella stipe into toughness–hardness factor and cohesive factor. Through comprehensive evaluation and cluster analysis, 10 Morchella strains were selected for subsequent use as breeding or cultivation materials. By comparing three different methods, the ‘probability grading method’ was determined to be the most suitable evaluation method for the texture quality characteristics of Morchella. The research results established a texture evaluation system for Morchella, offering a reference for selecting and cultivating breeds with superior texture qualities.