Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 µg·kg⁻¹ and 380.66 µg·kg⁻¹ in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

Macadamia (Macadamia spp.), as a high-value cash crop, relies on varietal adaptability screening and quality optimization for enhanced industrial benefits. However, existing research has predominantly focused on the mature tree stage. Systematic studies on the physiological characteristics during the seedling stage and comprehensive multi-indicator evaluations remain insufficient, limiting improved variety selection and industrial development. This study investigated three macadamia varieties (A4, A16, A203). We systematically measured leaf morphology, photosynthetic parameters, antioxidant enzyme activities, and free amino acid content at the seedling stage, combined with a comprehensive analysis of mature fruit morphology, mineral elements, amino acid composition, and pericarp phenolic compounds. The results indicated that at the seedling stage: A4 exhibited the highest SPAD value and CAT activity, significantly exceeding A16 and A203 by 137.14% and 139.82%, respectively, alongside the lowest MDA content, highlighting its superior stress resistance; A16 showed the highest Pn, Cleaf, and WUE, with total amino acid content being 38.09% and 18.79% higher than A4 and A203, respectively; A203 demonstrated the highest light energy utilization efficiency, significantly higher SOD activity compared to A16 and A203, and the lowest O²⁻ content. Regarding fruit quality: A16 kernels contained the highest total amino acids and umami amino acids, with sweet and aromatic amino acids also being significantly higher than in other varieties; A203 performed notably well in K, Mg, and Mn content, with medicinal amino acids accounting for over 70% of the total; A4 pericarp contained significantly higher levels of phenolic compounds, such as p-hydroxybenzoic acid, compared to A16 and A203, some exceeding 80%. Correlation analysis revealed a complex regulatory network among fruit traits, mineral elements, amino acids, and phenolics. In summary, A4, A16, and A203 possess respective advantages in high stress resistance, superior flavor quality, and high nutritional functionality. This study establishes a comprehensive “morphology–photosynthesis–antioxidant activity–amino acids–quality” evaluation system, providing a scientific basis for targeted breeding and whole-industry-chain development of macadamia.