Cotton fiber is favored by people because of its good moisture absorption, heat preservation, soft feel, comfortable wearing and other excellent performance. In recent years, due to the destruction of the ozone layer, the intensity of ultraviolet radiation at ground level has increased. Cotton fiber will degrade under long time ultraviolet irradiation, which limits the outdoor application of cotton fiber. In this study, titanium dioxide (TiO₂) particles were prepared on the surface of cotton fibers with the help of supercritical carbon dioxide (SCCO₂) to improve the UV resistance of cotton fibers. The effects of SCCO₂ treatment on the morphology, surface composition, thermal stability, photostability and mechanical properties of TiO₂ were studied by Fourier transform infrared spectroscopy, X-ray diffraction, X-ray photoelectron spectroscopy, scanning electron microscopy, thermogravimetric analysis, UV-VIS spectroscopy, and single fiber test. The results showed that TiO₂ particles were generated on the fiber surface, which reduced the photo-degradation rate of cotton fiber. This is because TiO₂ can absorb UV rays and reduce the absorption of UV rays by the cotton fiber itself. The synthesis process of SCCO₂ is simple and environmentally friendly, which provides a promising technology for the synthesis of metal nitrogen dioxide on natural plant fibers.

Beyond nutrition, taste quality is a key quality trait driving the global popularity of Agaricus bisporus. This study systematically investigated non-volatile taste-related metabolite dynamics in caps and stipes during fruiting body development using non-targeted metabolomics. Among 1358 identified metabolites (974 in caps, 997 in stipes), 328 taste-related metabolites were screened. Applying screening criteria of VIP > 1, p < 0.01, and fold change ≥ 2 or ≤ 0.5, 492 and 446 differentially accumulated metabolites (DAMs) were identified in cap and stipe during fruiting body development, respectively. Cross-tissue comparison revealed 975 tissue-specific DAMs between cap and stipe across all developmental stages. Notably, 127 and 116 taste-related DAMs in cap and stipe, respectively, exhibited seven distinct accumulation profiles. Key umami-related compounds, aroma precursors, and antioxidants peaked in cap tissue at stage 3 (closed cup stage), suggesting a preliminary optimal harvest timing for market-quality mushrooms based on metabolic profiling of non-volatile taste-active compounds. Organic acids and nucleotides were more abundant in immature stages, while phosphorylated six-carbon sugars showed stipe-dominant accumulation at middle–late stages. Notably, all taste-related conclusions are inferred from non-volatile metabolite characterization rather than direct sensory measurements. KEGG pathway enrichment highlighted that taste-related metabolites primarily shaped taste via amino acid biosynthesis, cofactor metabolism, lysine biosynthesis, and nucleotide pathways. These insights provide a metabolic foundation for optimizing cultivation strategies and enhancing product quality in Agaricus bisporus.