Starch extracted from ten lotus root varieties (Yeyong, MRHZ, Zhonghua, Suiningbaiou, Zaohua, Meirenhong, E9:11, Huchengyeou, Peixianyeou, Xin No. 5) from Jiangsu Province, China, were studied. The structural characteristics of lotus root starch were analyzed based on its physical and chemical properties, particle structure, crystal structure, layered structure, thermal properties and gel properties. The lotus root starches were generally milky white, with a starch content ranging from 81.72 to 99.54%, amylose content ranging from 15.44 to 23.54%, light transmittance between 15.30 and 26.90%, and swelling power and solubility at 22.15–29.72% and 2.00–6.00%, respectively. Among the varieties, “Suiningbaiou” had the whitest starch, while “Meirenhong” and “Suiningbaiou” had higher starch contents. “Huchengyeou” had the lowest amylose content, and “Zhonghua” showed the highest light transmittance. “Yeyong” and “Zaohua” had higher solubility, whereas “Zhonghua” had the highest swelling power. An optical, polarizing and scanning electron microscope revealed that most of the lotus starch was oval. However, starch from “Zhonghua”, “E9:11”, “Peixianyeou” and “Zaohua” was longer, whereas starch from “Meirenhong”, “MRHZ”, “Huchengyeou”, “Yeyong”, “Suiningbaiou” and “Xin No.5” was shorter. The X-ray powder diffraction patterns and ¹³C NMR spectroscopy indicated that “Zaohua” starch exhibited type A crystallization, while starch from the other varieties displayed type C_A crystallization, with a relative crystallinity between 18.27 and 22.10%; “Huchengyeou” and “Yeyong” had higher crystallinity. Infrared spectroscopy and small-angle X diffraction analysis showed similar results for short-range order and lamella spacing. The thermal and gel properties of starch from the ten lotus root varieties also varied. The enthalpy change values of “Xin No.5” and “Yeyong” were higher, and starch from “Yeyong” and “Huchengyeou” showed a greater gel strength. Finally, factor score analysis ranked the starch quality of the top four lotus root varieties in Jiangsu as “Suiningbaiou”, “Yeyong”, “Huchengyeou”, and “Zaohua”.

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.

Drying method is a key factor influencing the nutritional quality and flavor characteristics of Chenpi. In this study, peels of Citrus reticulata ‘Chachi’ (Xiaoqinggan) were subjected to natural air drying (NAD), hot-air drying (HAD), and vacuum drying (VD) to evaluate changes in physicochemical properties, free amino acids, and volatile compounds. VD exhibited superior retention of total flavonoids and soluble sugars, resulting in the best overall physicochemical quality. NAD preserved the highest total free amino acid content and amino acid diversity, whereas HAD was characterized by a predominance of bitter amino acids, contributing to a pronounced bitter taste. In contrast, VD maintained a more balanced amino acid composition with relatively high proportions of sweet amino acids and effective retention of aroma precursors. A total of 75 volatile compounds were identified by GC–MS, with olefins representing the dominant class. NAD exhibited the highest total volatile content, while VD retained the greatest diversity of volatile compounds and a more balanced aroma composition. Odor activity value (OAV) analysis revealed that key aroma-active compounds were effectively preserved in VD-treated samples, with linalool identified as the major contributor to citrus peel aroma. Overall, VD achieved the most favorable balance between nutritional quality, taste characteristics, and aroma preservation. These findings provide scientific guidance for optimizing drying technologies and improving the quality of Chenpi products.