Molecular markers have been employed for decades to assess genetic diversity in the Phyllostachys genus. However, a more comprehensive understanding of genetic variation among Phyllostachys species is still needed to carry out accurate germplasm identification, clarify genetic relationships among taxa, and support the conservation and management of bamboo genetic resources. High genetic diversity within bamboo populations enhances their resilience and adaptability to environmental changes. In this study, we evaluated genetic variation across 96 genotypes representing 44 Phyllostachys species using eight simple sequence repeat markers. These markers detected 47 alleles in total, ranging from 3 to 11 per locus. A private allele (201 bp) was identified in Phyllostachys edulis and its associated forms using the PBM019 marker. Cluster analysis grouped the samples into three clusters: 22 genotypes in Cluster I, 54 in Cluster II, and 21 in Cluster III. Principal coordinate analysis (PCoA) corroborated these clusters, revealing interspecific genetic divergence alongside high intraspecific and intra-form similarity, except in Phyllostachys arcana where two related forms exhibited clear genetic differentiation and clustered separately in both analyses. The PBM021 marker showed the highest polymorphism, amplifying eight alleles in select genotypes (Phyllostachys angusta, P. mannii, P. bissetii, P. heteroclada). Overall, this research provides insights into genetic diversity and relationships among 96 bamboo genotypes.

Sweet cherry (Prunus avium L.) is a rich source of phenolic compounds, including anthocyanins and polyphenols, which contribute to fruit quality and nutritional value. However, their distribution across tissues (flesh and skin) and stability under different postharvest freezing treatments remain poorly understood. This study characterized the phenolic profiles of 14 sweet cherry genotypes in different tissues (whole fruit, flesh, and skin) and assessed the effects of freezing storage conditions on compound stability using high-performance liquid chromatography. Results revealed pronounced tissue-specific patterns: most phenolic compounds, particularly total anthocyanins, neochlorogenic acid, rutin, and chlorogenic acid, were more than twofold higher in the skin than in the flesh. Substantial genotype-dependent variability was observed, with certain cultivars exhibiting markedly higher phenolic concentrations. Immediate freezing in liquid nitrogen preserved significantly higher levels of phenolics compared to delayed freezing at −70 °C, where several compounds showed considerable degradation, especially in separated flesh samples. Anthocyanin content increased strongly with pigmentation intensity, with darker-coloured genotypes showing up to a 50-fold higher concentration than lighter-coloured types. Molecular analysis identified MYB-associated polymorphisms corresponding to differences in phenolic accumulation and fruit pigmentation. These findings demonstrate that genotype and tissue type are key determinants of phenolic composition, while immediate postharvest freezing is essential for preserving bioactive compounds. The combined biochemical and molecular approach provides novel insight into the regulation and stability of phenolic compounds in sweet cherry and supports the selection of cultivars with enhanced nutritional quality and improved postharvest performance.

Anthocyanin accumulation has been associated with extended shelf life and improved postharvest quality of tomato; however, whether similar effects occur in pepper remains unclear. Therefore, this study investigated purple and green near-isogenic Capsicum annuum lines at economical and biological ripeness during six weeks of storage at 10 and 25 °C. Physical quality traits, antioxidant-related parameters, individual phenolic compounds, and fruit decay were all evaluated via spectrophotometry and HPLC. Storage temperature and time strongly affected fruit quality, with higher temperature accelerating weight loss and softening. At 25 °C, purple fruits showed greater weight loss than green fruits, whereas firmness declined more strongly in green fruits, although differences between the green and purple fruits’ firmness were not significant. In contrast, the purple phenotype showed a distinct phytochemical profile, with higher total phenolic and flavonoid contents, anthocyanin accumulation, and antioxidant capacity. HPLC analyses showed fruit colour, storage time, and temperature-dependent changes in individual phenolic compounds. Spontaneous rot occurred at 25 °C, but no overall fruit colour effect on decay was detected. These results indicate that, unlike in purple tomato, anthocyanin accumulation in pepper does not necessarily confer a consistent shelf-life advantage but is associated more with possibly more advantageous phytochemical and antioxidant characteristics.