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学者姓名：王璐
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The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.
Keyword ：
HS-GC-IMS HS-GC-IMS HS-SPME-GC-MS HS-SPME-GC-MS Infusion durability Infusion durability Jasmine tea infusion Jasmine tea infusion Key volatile components Key volatile components
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| GB/T 7714 | Pang, Wenyuan , Fu, Qinyuan , Xu, Caixia et al. Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea [J]. | FOOD CHEMISTRY , 2025 , 473 . |
| MLA | Pang, Wenyuan et al. "Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea" . | FOOD CHEMISTRY 473 (2025) . |
| APA | Pang, Wenyuan , Fu, Qinyuan , Xu, Caixia , Zhang, Chunyan , Wang, Lu , Zheng, Shoujing et al. Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea . | FOOD CHEMISTRY , 2025 , 473 . |
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Effects of red and blue light treatment on physiological quality, microbial loads, redox status and metabolomics profiles of fresh-cut sugarcane in vacuum and plastic packages were investigated during 15 d storage. The results showed that light synergistic vacuum treatment delayed the decrease of pH and the increase of respiration rate and microbial loads, enhanced antioxidant capacities and related enzymes activities. Light treatment was beneficial to O-1(2) generation, but had opposite effects on O-2(-), H2O2 and malondialdehyde. O2- and H2O2 was negatively associated with CAT, sucrose, fructose, glucose, 2-oxoglutaramate, liquiritigenin and dihydromyricetin, positively with PPO and malondialdehyde. Only phenylacetaldehyde exhibited a negative correlation with O-1(2). The biosynthesis of sugars, amino acids and flavonoids were the principal metabolite pathways corresponding to oxidative stress in fresh-cut sugarcane. It could be concluded that the concentration of ROS, especially O2- and H2O2, should be appropriate to kill bacteria and retain the quality of fresh-cut sugarcane.
Keyword ：
Fresh-cut sugarcane Fresh-cut sugarcane Metabolomics Metabolomics Reactive oxygen species Reactive oxygen species Red and blue light Red and blue light
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| GB/T 7714 | Wang, Lu , Lin, Zhengrong , Peng, Cheng et al. Roles of ROS in physiological, microbial and metabolomic alterations of fresh-cut sugarcane under red and blue light irradiation [J]. | FOOD CHEMISTRY-X , 2025 , 26 . |
| MLA | Wang, Lu et al. "Roles of ROS in physiological, microbial and metabolomic alterations of fresh-cut sugarcane under red and blue light irradiation" . | FOOD CHEMISTRY-X 26 (2025) . |
| APA | Wang, Lu , Lin, Zhengrong , Peng, Cheng , Zhang, Hua , Zhang, Lulu , Zheng, Shoujing et al. Roles of ROS in physiological, microbial and metabolomic alterations of fresh-cut sugarcane under red and blue light irradiation . | FOOD CHEMISTRY-X , 2025 , 26 . |
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Sugarcane mosaic disease, primarily caused by sugarcane mosaic virus (SCMV), seriously affects sugarcane production. The 6K2 protein is crucial for potyvirus infection. Calnexin (CNX) and calreticulin (CRT) play key roles in plants growth, development, and response to stresses. However, the CRT and CNX families have not been studied in sugarcane. Here, we screened CNX from a sugarcane cDNA yeast library with 6K2 of SCMV as bait. We identified 65 ScCRTs and 11 ScCNXs from the sugarcane cultivar XTT22, which were phylogenetically classified into three groups. The promoter regions of these genes contain multiple cis-elements related to growth and development, environmental stress, plant hormone responses, and light responses. Transcriptomic analysis revealed differential spatiotemporal expression of ScCRTs and ScCNXs. We cloned four CRT and one CNX genes from XTT22, which localized to the endoplasmic reticulum. ScCNX1-1 was differentially expressed in sugarcane tissues and was upregulated upon SCMV infection. Protein-protein assays demonstrated that only ScCNX1-1 interacts with SCMV-6K2. Transient expression of ScCNX1-1 in Nicotiana benthamiana suppressed turnip mosaic virus (TuMV) infection. Moreover, all four CNXs, but not the CRTs from N. benthamiana, interacted with TuMV-6K2. Transient NbCNX silencing inhibited TuMV infection. These findings indicate that the interaction of CNX with 6K2 is a conserved mechanism for potyvirus infection, and that CNX expression is fine-tuned and tightly controlled upon viral infection. This study sheds light on the roles of ScCRT and ScCNX genes in sugarcane growth, development, and response to stresses, and provides a potential molecular target for engineering SCMV resistance in sugarcane.
Keyword ：
Calnexin Calnexin Calreticulin Calreticulin N. benthamiana N. benthamiana Potyvirus Potyvirus Sugarcane mosaic virus Sugarcane mosaic virus
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| GB/T 7714 | Liu, Haoming , Li, Yifei , Zhan, Zhenhe et al. Identification of calreticulin and calnexin gene families in sugarcane and mechanistic elucidation of their roles in response to SCMV infection [J]. | PLANT STRESS , 2025 , 18 . |
| MLA | Liu, Haoming et al. "Identification of calreticulin and calnexin gene families in sugarcane and mechanistic elucidation of their roles in response to SCMV infection" . | PLANT STRESS 18 (2025) . |
| APA | Liu, Haoming , Li, Yifei , Zhan, Zhenhe , Zhang, Hai , Yang, Zongtao , Yu, Quanxin et al. Identification of calreticulin and calnexin gene families in sugarcane and mechanistic elucidation of their roles in response to SCMV infection . | PLANT STRESS , 2025 , 18 . |
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Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) is one of the key enzymes of glycolysis and plays important roles in plant growth, development and plant-pathogen interactions. However, studies on the characteristics and functions of sugarcane (Saccharum spp. hybrid) GAPDH family genes are still lacking. In the present study, 24, 75 and 91 GAPDH genes were identified in Saccharum spontaneum and sugarcane cultivars R570 and XTT22, respectively. A phylogenetic tree revealed that these genes could be divided into four groups, i. e., the GAPC group, the GAPA group, the GAPB group and the GAPCp group. These GAPDH genes contained multiple cis-acting elements related to stress and hormone response. RNA-seq analysis demonstrated that the S. spontaneum GAPDH genes and XTT22-GAPDH genes were constitutively expressed at different developmental stages or in different tissues. ScGAPA, ScGAPB, ScGAPC and ScGAPCp, representatives of each group of the GAPDH family, were isolated from the sugarcane cultivar XTT22. RT-qPCR analysis revealed that the expression levels of ScGAPA and ScGAPB were exponentially greater than those of ScGAPC or ScGAPCp in the leaves; these four genes were differentially expressed upon SCMV infection and after abiotic treatments such as NaCl, salicylic acid, H2O2 or MeJA. DAB staining and detection of ATG8-I and ATG8-II demonstrated that SCMV infection induces bursts of reactive oxygen species and autophagy in sugarcane leaves. ScGAPA, ScGAPB, ScGAPC, and ScGAPCp interacted with ScATG3, thereby suppressing autophagy in Nicotiana benthamiana plants. However, oxidative stress impaired the interaction of ScATG3 with ScGAPA, ScGAPB, ScGAPC and ScGAPCp, indicating that SCMV infection activates autophagy by disrupting ScGAPDH-ScATG3 interactions. The present study reveals the origin and evolution of the GAPDH gene family in sugarcane and the potential roles of this gene family in response to sugarcane mosaic virus (SCMV) infection.
Keyword ：
Autophagy Autophagy GAPDH GAPDH ROS ROS SCMV SCMV Sugarcane Sugarcane
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| GB/T 7714 | Yang, Zongtao , Zeng, Kang , Zhan, Zhenhe et al. Molecular identification of sugarcane glyceraldehyde-3-phosphate dehydrogenases and their involvement in SCMV infection in sugarcane [J]. | INDUSTRIAL CROPS AND PRODUCTS , 2025 , 232 . |
| MLA | Yang, Zongtao et al. "Molecular identification of sugarcane glyceraldehyde-3-phosphate dehydrogenases and their involvement in SCMV infection in sugarcane" . | INDUSTRIAL CROPS AND PRODUCTS 232 (2025) . |
| APA | Yang, Zongtao , Zeng, Kang , Zhan, Zhenhe , Yu, Quanxin , Jiao, Wendi , Luo, Tingxu et al. Molecular identification of sugarcane glyceraldehyde-3-phosphate dehydrogenases and their involvement in SCMV infection in sugarcane . | INDUSTRIAL CROPS AND PRODUCTS , 2025 , 232 . |
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The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols on the FF could reach over 90 %. The contents of Fru and 3-DG in polyphenol system were lower than those in Fru/Ser. The adducts formed from polyphenols and Fru were found in all systems and exhibited a trend of increasing first and then decreasing. The results of correlation analysis indicated CA, HA and P exerted negative effects on of FF. Polyphenols probably inhibited FF generation by 2 ways: competitive binding with the precursors and preventing the conversion of intermediates to FF by scavenging free radicals. These results provided basis for improving the quality and safety of sugarcane juice and the application of polyphenol in food industry.
Keyword ：
Furfural Furfural Inhibition mechanism Inhibition mechanism Polyphenol Polyphenol Sugarcane juice Sugarcane juice
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| GB/T 7714 | Zou, Weikun , Huang, Huimei , Chen, Jiebo et al. Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols [J]. | FOOD CHEMISTRY-X , 2025 , 27 . |
| MLA | Zou, Weikun et al. "Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols" . | FOOD CHEMISTRY-X 27 (2025) . |
| APA | Zou, Weikun , Huang, Huimei , Chen, Jiebo , Wang, Lu . Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols . | FOOD CHEMISTRY-X , 2025 , 27 . |
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Singlet oxygen (1O2) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of 1O2 in food systems, this review presents an overview of recent studies on the formation mechanisms of 1O2, the damage mechanisms of 1O2 on food, the self-protective mechanisms in food against 1O2, and the applications of 1O2 in food preservation based on the narrative review guidelines. Studies have shown that in vegetable and meat systems, 1O2 is mainly produced through photochemical reactions. It has been suggested that proteins and lipids are the main target compounds for oxygen in food. Natural antioxidants in food (such as vitamin E and carotenoids) can remove 1O2 through physical or chemical quenching mechanisms. Novel preservation techniques featuring a thin film technology coupled with photosensitizers have been employed on the surface of food to prolong the shelf life. However, how to balance the bactericidal effect of 1O2 and its oxidative effects on food still requires further research. It could be feasible that 1O2 will play an increasingly important role in the future food industry on the premise of strengthening supervision over food safety risks induced by 1O2.
Keyword ：
food preservation food preservation formation mechanisms formation mechanisms oxidative damages oxidative damages quenching mechanisms quenching mechanisms singlet oxygen singlet oxygen
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| GB/T 7714 | Xiao, Limei , Zheng, Shoujing , Lin, Zhengrong et al. Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation [J]. | ANTIOXIDANTS , 2025 , 14 (7) . |
| MLA | Xiao, Limei et al. "Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation" . | ANTIOXIDANTS 14 . 7 (2025) . |
| APA | Xiao, Limei , Zheng, Shoujing , Lin, Zhengrong , Zhang, Chunyan , Zhang, Hua , Chen, Jiebo et al. Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation . | ANTIOXIDANTS , 2025 , 14 (7) . |
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Furfural (FF) formed in thermal treated sugarcane juice had the negative effects on its sensory quality and safety. The inhibition pathways of catechin on furfural were investigated in model system consist of fructose and serine based on the composition in sugarcane juice. The results revealed that catechin had a positive effect on preventing the formation of FF both in sugarcane juice and model systems. Five unique molecular ions (m/z 453, 395, 399, 369 and 540) were identified in model system with catechin. This demonstrated that catechin reacted with precursors and intermediates to form adducts, while simultaneously inhibiting furfural formation. The inhibition process was divided into two stages. The early stage was the first 15 min of thermal treatment. The changes of precursors and the generation of catechin- N-(1-Deoxy-D-fructos-1-yl)-L-serine adduct played a critical role in furfural elimination at this stage. The formation of the remaining 4 adducts were mainly took place at the second stage (15-30 min). The Streaker reaction of serine was primarily prevented in Stage 2. These results provide a basic understanding of the inhibition mechanisms of catechin on furfural during thermal treatment and a theoretical basis for optimization of sugarcane juice processing.
Keyword ：
Catechin Catechin Furfural Furfural Inhibition mechanism Inhibition mechanism Sugarcane juice Sugarcane juice Thermal treatment Thermal treatment
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| GB/T 7714 | Zheng, Shoujing , Huang, Huimei , Guan, Cheng et al. Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism [J]. | FOOD CONTROL , 2024 , 160 . |
| MLA | Zheng, Shoujing et al. "Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism" . | FOOD CONTROL 160 (2024) . |
| APA | Zheng, Shoujing , Huang, Huimei , Guan, Cheng , Zhang, Lulu , Xiao, Limei , Pang, Jie et al. Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism . | FOOD CONTROL , 2024 , 160 . |
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A better understanding of amino acids (AA) characteristics is beneficial for breeding, processing and storage of sugarcane. The differences and classification in AA of 10 different sugarcane varieties (S1-S10) were investigated in this study. Varieties affected components and concentrations of free AA (p < 0.05) significantly. The total AA of sugarcanes ranged from 51.44 to 781.61 mg/L, while the content of essential amino acids (EAA) was in the range of 0.72-60.98 mg/L. Glu (glutamic acid) was the most abundant free amino acids in all varieties of sugarcane except S4. Even though S6 had the highest concentration of medicinal AA (781.61 mg/L), the highest proportion of medicinal AA in total AA was found in S5 (81.76%). S6 got the highest comprehensive score in amino acids based on the results of Principal Component Analysis (PCA). The cluster analysis roughly divided the sugarcanes into 2 groups. Group I including S1, S6, S2 and S5 got positive scores in PCA might had great edible and medicinal development and utilization value.
Keyword ：
Assessment Assessment Flavor amino acids Flavor amino acids Free amino acids Free amino acids Medicinal amino acids Medicinal amino acids Sugarcane varieties Sugarcane varieties
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| GB/T 7714 | Wang, Lu , Xiao, Limei , Zheng, Shoujing et al. Characterization and assessment of free amino acids in different varieties of sugarcane [J]. | INDUSTRIAL CROPS AND PRODUCTS , 2024 , 212 . |
| MLA | Wang, Lu et al. "Characterization and assessment of free amino acids in different varieties of sugarcane" . | INDUSTRIAL CROPS AND PRODUCTS 212 (2024) . |
| APA | Wang, Lu , Xiao, Limei , Zheng, Shoujing , Pang, Jie , Chen, Jiebo . Characterization and assessment of free amino acids in different varieties of sugarcane . | INDUSTRIAL CROPS AND PRODUCTS , 2024 , 212 . |
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类钙调素（Calmodulin-like,CML）是植物特有的钙信号感受器蛋白之一,参与植物生长发育和响应外界环境信号转导。甘蔗（Saccharum spp.hybrid）中CML应答甘蔗花叶病毒（Sugarcane mosaic virus,SCMV）侵染尚未见报道。本研究从甘蔗热带种Badila （S.officinarum）中克隆了一个CML基因,命名为Sc CML13。该基因开放读码框（open reading frame,ORF）长度为519 bp,编码172 aa。生物信息学分析表明,Sc CML13属于稳定的亲水脂溶蛋白,无跨膜结构域,有4个结合Ca
Keyword ：
P3N-PIPO P3N-PIPO 甘蔗花叶病毒 甘蔗花叶病毒 类钙调素 类钙调素 蛋白互作 蛋白互作
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| GB/T 7714 | 玉泉馨 , 杨宗桃 , 张海 et al. 甘蔗类钙调素ScCML13与SCMV运动蛋白P3N-PIPO的互作研究 [J]. | 作物学报 , 2024 , 50 (07) : 1855-1866 . |
| MLA | 玉泉馨 et al. "甘蔗类钙调素ScCML13与SCMV运动蛋白P3N-PIPO的互作研究" . | 作物学报 50 . 07 (2024) : 1855-1866 . |
| APA | 玉泉馨 , 杨宗桃 , 张海 , 程光远 , 焦文迪 , 曾康 et al. 甘蔗类钙调素ScCML13与SCMV运动蛋白P3N-PIPO的互作研究 . | 作物学报 , 2024 , 50 (07) , 1855-1866 . |
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本发明公开了一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法，利用光波调控单线态氧的活力，缓解鲜切青皮果蔗发霉变质等现象，从而延长鲜切青皮果蔗的货架期。本发明主要包括以下几个步骤：采收、切段、真空包装、光波调控培养。将采收的果蔗进行前处理，去除附着在其表面的泥土等杂质；清理后的果蔗进行切段，每段保持在15～20cm左右，对切分后的果蔗进行真空包装；最后将真空包装后的果蔗置于1 : 1的红蓝复合光，5～15℃下储藏，光源距离样品50cm，保持垂直照射。通过该方法可以达到鲜切青皮果蔗保鲜护绿的目的，具有处理方法简单、保鲜护绿效果好、无化学残留、能耗低、营养物质充分保留等特点。
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| GB/T 7714 | 王璐 , 张露露 , 陈杰博 . 一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法 : CN202311223417.X[P]. | 2023-09-21 . |
| MLA | 王璐 et al. "一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法" : CN202311223417.X. | 2023-09-21 . |
| APA | 王璐 , 张露露 , 陈杰博 . 一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法 : CN202311223417.X. | 2023-09-21 . |
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