This study examined the impact of various treatments on the storage quality of sugar-cored ‘Fuji’ apples, with the objective of establishing a theoretical foundation for extending the retention period of these apples and augmenting their commercial worth. This experiment utilized three distinct treatments for sugar-cored ‘Fuji’ apples, with the combination of 1-methylcyclopropene and polyethylene self-sealing bag treatment (1-M+PE) demonstrating the most effective prolongation of the storage duration for the sugar-cored apples. The 1-M+PE treatment significantly mitigated the reduction of sugar-cored in ‘Fuji’ apples and extended the onset of cellular rupture, postponing the loss of firmness and preserving the concentrations of sorbitol and sucrose throughout the storage duration. The 1-M+PE treatment effectively prolonged the storage duration of sugar-cored apples in cold storage. ‘Fuji’ apples subjected to 1-M+PE treatment were stored in cold storage for 120 days. The sugar-cored apple rate was 38.9%. The firmness was 14.8% greater than that of the control group. The soluble solid concentration in the sugar-cored part was 3.83% higher than that of the control group. The reducing sugar content in the sugar-cored part was 16.2% higher than that of the control group, and the titratable acid content in the sugar-cored part was 1.86 times greater than that of the control group. The correlation study of the indicators during the storage period revealed a robust association between the rate of sugar-cored apple and the content of sorbitol, potassium, phosphorus, and calcium. Experimental findings demonstrate that the concurrent application of 1-M+PE significantly inhibits the disappearance of sugar-cored.

Musalais is a traditional fermented beverage of the Uyghur people in Xinjiang, China. Its production involves boiling grape juice at high temperatures to concentrate it and enhance its sugar content, followed by natural fermentation. However, this high-temperature concentration process leads to a significant loss of bioactive and flavor compounds, adversely affecting the quality of the final product. Adding composite ingredients may help mitigate this quality decline. This study compares Musalais new product with traditional Musalais. Phenolic analysis showed that total monomeric phenols were 182.36 mg·L⁻¹ in the new product versus 14.76 mg·L⁻¹ in traditional Musalais. Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) identified 72 volatile compounds in the new product (total content of 569,848.88 μg·L⁻¹) compared to 58 compounds (total content of 362,774.17 μg·L⁻¹) in traditional Musalais. Compared to traditional Musalais, the new product exhibits a 24.14% increase in volatile compound variety and a 57.09% increase in total concentration, with more pronounced floral, fruity, and vinous aromas, as well as higher sensory scores. Non-targeted metabolomics suggests that the new product may have superior phenolic and volatile profiles.