Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p < 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased (p < 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly (p < 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. As R. roxburghii matured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages of R. roxburghii fruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process of R. roxburghii fruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening.

Pitaya, or dragon fruit, is a typical tropical fruit with an appealing taste and diverse health benefits to humans. The plantation of pitaya in Guizhou province in China has greatly boosted the income of local farmers and alleviated poverty. However, the frequent occurrence of postharvest diseases has brought large economic loss. To find a solution, we set out to identify the postharvest disease-causing agents of Guizhou pitaya. Several fungi were isolated from diseased pitaya and identified as species based on the ITS1 sequence similarity. Of them, Penicillium spinulosum, Phoma herbarum, Nemania bipapillata, and Aspergillus oryzae were, for the first time, found to cause dragon fruit disease. In consideration of their prevalence in postharvest fruit diseases, Alternaria alternata H8 and Fusarium proliferatum H4 were chosen as representative pathogens for the drug susceptibility test. Among the tested drugs and plant extracts, 430 g/L tebuconazole and 45% prochloraz were found to be the most potent fungicides against H8 and H4, respectively. The research provides insights into the mechanism and control of postharvest diseases of dragon fruits in Guizhou, China, and thus could be of economic and social significance to local farmers and the government.

The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a notable increase in the relative concentrations of alcohols, esters, and aldehydes in the strawberries. The E-nose was able to differentiate between the various strawberry varieties, but it was unable to fully identify specific aroma compounds. In contrast, the HS-GC-IMS and HS-SPME-GC-MS techniques demonstrated effectiveness in distinguishing and characterizing the different strawberry types, with OPLS-DA employed for further evaluation. By applying the variable importance in projection (VIP) method, six and seven aroma components were identified as potential biomarkers by GC-MS and GC-IMS, respectively. This study lays a scientific foundation for identifying key aromatic components in strawberries grown via substrate cultivation and offers comprehensive insights into their aromatic properties.

Volatile Organic Compounds (VOCS), as one of the major sources of air contaminations, has an important bearing on one's general health. The adsorption capacity and velocity of the material for VOCs can be described separately using. In this paper, the detailed process and method of VOCs diffusion and partition coefficients by genetic algorithm is introduced, the algorithm is realized easily by computer program and the result by the method is precise and practical.