In order to investigate the stage plant architecture and productivity characteristics of different cucumber varieties and pruning methods and to construct a comprehensive productivity evaluation system based on plant architecture parameters, this study used JY35 and JS206 as experiment materials and conducted a dual factor control experiment with variety and pruning methods (single-stem pruning (SP) and natural growth (NG)) to systematically analyze the key phenotypic characteristics and productivity indicators of cucumbers at different developmental stages based on variance analysis and principal component evaluation. The results indicated the following: (1) Varieties and pruning methods have a significant impact on the plant architecture characteristics and productivity indicators. (2) The dominant plant architecture characteristics and productivity indicators of JY35 include dry and fresh weights of the tendril, main stem, total stem, leaves, petioles, flowers, overground parts, and overall plant, as well as dry and fresh weight distribution index of the tendril, total stem, leaves, petioles, flowers, overground parts, and overall plant, main stem fresh weight distribution index, water content of roots, tendrils, main stem, leaves, petioles, and flowers, volume of total stem, main stem, and petioles, plant height, total leaf area per plant, leaf area index, and specific leaf area. The remaining plant architecture characteristics and productivity indicators are dominated by the plant architecture of JS206. (3) The dominant plant architecture characteristics and productivity indicators of the SP method include dry and fresh weight distribution index of roots, fruit carpopodiums, main stems, and total stems, water content of petioles, stems, and leaves, and root-to-shoot ratio. The remaining plant architecture characteristics and productivity indicators are dominated by the NG method. This study quantified the dynamic correlation between cucumber plant architecture and productivity characteristics, and the research results can provide a morphological basis for facility cucumber variety breeding and theoretical support for optimizing pruning cultivation mode and achieving efficient utilization of light and heat resources.

Gardenia black tea (GBT) is a prized Chinese scented tea, renowned for its pleasant aroma. However, the influence of repeated scenting rounds on its volatile profile remains poorly characterized. This study investigated the aroma profiles of GBT produced with zero, two, and three scenting rounds (T0, T1, T2) using sensory evaluation and Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS). Sensory analysis revealed that GBTs (T1, T2) scored significantly higher in aroma and taste than the black tea base (T0). GC-MS analysis identified numerous volatile compounds, with esters, terpenoids, and ketones being predominant. Multivariate analysis identified 52 key volatiles (VIP > 2.0) that differentiated the tea samples. Among these, 28 compounds had odor activity values (OAVs) > 1, indicating significant sensory contributions. Ultimately, 11 volatiles, including (Z)-hex-3-enyl acetate, linalool, and (E)-hex-2-enal, were identified as the crucial basis for the characteristic fresh and floral scent of GBTs. The specific abundance levels of these compounds are hypothesized to underlie the superior, fresh, and elegant aroma of T1, compared to the slightly ripe and stuffy floral notes of T2. Therefore, it is advisable to prioritize two rounds of scenting during the production of gardenia black tea. These findings provide a theoretical foundation for optimizing the scenting process and enhancing the quality of GBT.

Gardenia tea is esteemed for its delicate and fragrant aroma. Background: However, there is a scarcity of studies focused on the aromatic properties of gardenia-scented white tea, particularly regarding how these aroma profiles evolve over different storage durations. Methods: This research sought to analyze the volatile compounds present in gardenia white tea through headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) alongside multivariate analysis techniques. Results: Findings indicated that the main chemical categories found in newly white tea (NWT), aged white tea (AWT), gardenia newly white tea (GNWT), and gardenia aged white tea (GAWT) included esters, terpenoids and ketones. The multivariate analysis pinpointed 11 significant volatile compounds (such as linalool, [(Z)-non-6-enyl] acetate, and (E)-non-4-enal) and an 10 additional key volatile compounds (including linalool, [(Z)-non-6-enyl] acetate, and 1-isothiocyanato-3-(methylthio)-2-Propane) that had variable importance in projection (VIP) values exceeding 2 and odor activity values (OAVs) greater than 1. These compounds effectively distinguished the aroma profiles of GNWT from NWT and GAWT from AWT. Notably, the levels of these compounds were significantly elevated in GNWT and GAWT compared to their NWT and AWT counterparts. Additionally, three volatile compounds in GNWT and six in GAWT showed a decline in concentration relative to NWT and AWT. Conclusions: These compositional differences are suggested to clarify the aromatic distinctions between gardenia-scented white tea and its white tea base. The outcomes of this study will contribute to a deeper chemical understanding of the unique aroma of gardenia white tea, providing a theoretical basis for assessing quality and developing products based on different storage periods.

The warm and smooth taste, combined with the pleasant sweet aroma, are unique quality characteristics of Pingyang Huangtang (PYHT) tea. However, the potential to refine the quality through agricultural practices remains poorly explored. In this study, a one-year field experiment was conducted in the core production region of PYHT tea to assess the impacts of organic fertilizer substitution on tea quality. The experiment consisted of three fertilization regimes: T0 (pure chemical fertilizer), T1 (chemical fertilizer with rapeseed cake), and T2 (chemical fertilizer with newly organic fertilizer). Through sensory evaluation, determination of major biochemical components, and GC-MS analysis of aromatic compounds, combined with multivariate statistical methods, results showed that varied fertilization treatments significantly affected the aroma quality of PYHT tea, as indicated by T2 scoring the highest, surpassing the T0 and T1 scores, whereas no significant differences were observed in appearance, taste, liquor color, infused tea, or total score. Compared with chemical fertilization, organic fertilizer substitutes significantly reduced the total content of ammonia acids, a change primarily attributed to the decrease in the Thea, Arg, and Val levels, while the tea polyphenols and caffeine had no significant differences among treatments. GC-MS and multivariate analysis identified five key volatiles as octan-1-ol, linalool, geraniol, benzeneacetaldehyde, and δ-cadinene that differentiated the tea samples’ aroma profile. The distinct abundance patterns of these compounds are likely responsible for a fresher and more pronounced floral style of T2 tea, compared to the slightly less fresh floral notes of T0 tea and the stuffy floral expression of T1 tea. In summary, the research findings offer actionable guidelines for fertilizer application to PYHT tea production, improving aroma quality and increasing its overall market value.