IntroductionThe quality of fruits has long been a key focus for breeders, and the development of scientifically sound and reasonable methods for evaluating fruit quality is of great significance in selecting superior cultivars. The mulberry tree, as a plant resource that serves both medicinal and dietary purposes, contains rich nutritional components and various bioactive compounds. These include properties such as immune enhancement, lipid-lowering effects, and anti-tumor activities.MethodsTherefore, to select mulberry varieties with superior quality and adapt to the diversification trends in mulberry development, this study uses 21 mulberry varieties to analyze and compare differences in fruit appearance quality, nutritional quality, functional components, and antioxidant capacity. Principal Component Analysis (PCA) was employed to identify core evaluation indices, and the Entropy Weight Method was used to assign weights based on these core quality indices. Subsequently, Grey Relational Analysis (GRA) was used for a comprehensive evaluation of the fruit quality of the 21 mulberry varieties.ResultsThe results indicate that, in terms of appearance quality, varieties such as ‘Ri Ben Guo Sang’, ‘Hong Guo 1’, ‘Lv Shen Zi’, ‘He Lan Sang’, and ‘Ju Shen’ stand out overall. In terms of nutritional quality, ‘Tang 10’ has relatively higher levels of free amino acids and soluble proteins, but its solid-acid ratio is the lowest, which affects the taste of the fruit. Overall, varieties such as ‘Jiang Mi Guo Sang’, ‘Bai Shen 2’, ‘Ji Gui Hua’, ‘Xiao Bai E’, ‘Da Bai E’, and ‘Da Yi Bai’ stand out in terms of comprehensive quality. Regarding functional components, the four varieties—’Lv Shen Zi’, ‘Hei Zhen Zhu’, ‘He Lan Sang’, and ‘Da 10’—are prominent across all indicators. In terms of antioxidant capacity, ‘Jiang Mi Guo Sang’, ‘Hong Guo 1’, ‘Xiao Bai E’, ‘Da Bai E’, and ‘Da Yi Bai’ rank relatively high, which largely overlaps with the varieties selected for their nutritional quality. Regarding fruit enzyme activity, ‘Ri Ben Guo Sang’, ‘Hong Guo 1’, ‘Lv Shen Zi 1’, ‘Lv Shen Zi 2’, ‘He Lan Sang’, and ‘Da 10’ show high enzyme activities. Finally, based on Principal Component Analysis (PCA), the fruit’s appearance quality, nutritional quality, functional components, and antioxidant capacity were categorized into seven principal components, covering 12 indicators, with a cumulative variance contribution rate of 88.424%. The Entropy Weight Method was used to assign weights to these 12 indicators, and the final correlation degree was calculated using Grey Relational Analysis (GRA), with a range from 0.406 to 0.817.ConclusionThis study suggests that varieties such as ‘Da 10’, ‘Feng Guo Sang’, ‘He Lan Sang’, ‘Lv Shen Zi’, and ‘Ri Ben Guo Sang’ exhibit superior overall fruit quality and rich nutritional value, providing a theoretical basis for the selection, development, and utilization of future mulberry fruit varieties.

The cultivated land in the black soil of Northeast China (BSNC), due to long-term high-input and high-output utilization, is facing a series of challenges such as soil erosion, compaction, and nutrient loss. However, the existing cultivated land quality evaluation (CLQE) lacks regional specificity, making it difficult to accurately reflect the cultivated land quality (CLQ) characteristics across different areas. Therefore, this study proposes a comprehensive evaluation framework that integrates both cultivated land functionality and degradation risk, establishing an assessment system consisting of 18 indicators to comprehensively evaluate the CLQ in the BSNC from multiple perspectives. The results indicate that the CLQ in the BSNC exhibits a declining trend from north to south, with second- and third-grade land dominating, accounting for 75.68% of the total cultivated land area. The overall cultivated land functionality increases from west to east, with the Liaohe Plain Region (LHP) performing the best. Low-risk cultivated land is primarily concentrated in the Songnen Plain Region (SNP) and the Western Sandy Region (WS), covering 38.55% of the total cultivated land area. Additionally, this study finds a trade-off between the primary productivity function and the resource utilization efficiency function across different regions, while a synergistic relationship is observed between resource utilization efficiency and soil nutrient maintenance functions. This research emphasizes the necessity of balancing productivity and ecological protection to achieve the sustainable and efficient use of the BSNC.

Litopenaeus vannamei was one of the shrimp varieties with the highest output at present in China. In this study, nutrition indexes including moisture, ash, protein, fat, amino acid and fatty acid of Litopenaeus vannamei from seawater, saline-alkali water and freshwater were determined and compared. The comprehensive evaluation system of nutrition quality was established by multivariate statistical methods. The results showed that there were significant differences in the nutrition composition of Litopenaeus vannamei from three aquaculture water environments (p < 0.05). The comprehensive evaluation model of nutrition quality for Litopenaeus vannamei was established as Y=0.016X1−0.015X2+0.033X3+0.022X4+0.030X5+0.028X6+0.579, among which X1 to X6 were represented protein, ash, essential amino acids, semi-essential amino acids, monounsaturated fatty acids and ω-6 unsaturated fatty acids, respectively. And a 5-level comprehensive nutrition quality evaluation rating standard was created. This study provided the technical reference for scientific evaluation and classification of Litopenaeus vannamei and other shrimp aquatic products.

Wastewater is industrial, and agricultural liquid wastes that contain biodegradable materials, as well as non-biodegradable materials and compounds., such as pesticides, and plastic. 80% of non-treatment wastewater globally is used to irrigate crops which leads to the accumulation of salts, compounds, and heavy metals in the soil and crops, which causes soil deterioration and problems in plant growth and may be transmitted to humans through the food chain. Nine sites were chosen for wastewater from Mosul inflow. Samples were collected monthly for each sites between March 2022 to February 2023. The results indicated that the concertation of lead, zinc, copper, nickel, and cobalt ranged (0.179 -1.533), (1.55 -2.69), (Nill-0.442), (0.201 -0.695) and (0.021-0.081) respectively, most sites exceeded the Iraqi standard for irrigation. The value of total solids (TDS), nitrates, phosphates, and sulfates ranged between (493 -845), (3.6-10.3), (2.3-6.2) and (162-350) respectively, all sites were within global and Iraqi standard limits for irrigation. Al-Danville inflow was the most polluted sites with lead and nickel because they collect industrial wastewater. Wastewater in all sites is considered very hard and can lead to deposits, blockage of pipes, and damage to irrigation systems. We recommend not using wastewater for irrigation in all sites Because it contains high concentrations of heavy elements and most of the characteristics exceeded the international and Iraqi standards of irrigation and this causes soil deterioration and pollution and poses health and environmental risks.

Analysis the flavor quality of Brassica rapa L. from different varieties, in order to provide theoretical basis, which study on quality evaluation and improvement of flavor quality. The volatile flavor compounds were detected by gas chromatography-ion mobility spectrometry (GC-IMS). The content of 17 kinds of amino acids in Brassica rapa L. was determined by automatic amino acid analyzer, and Brassica rapa L. flavor was evaluated with sensory evaluation method. GC-IMS results showed that 68 volatile flavor components, including testers, alcohols, aldehydes and sulfur, were identified in SFB, RQH, KPZ, and KPB. There were some high aroma compounds such as (Z)-3-hexenol, dimethyl disulfide, 3-pentanone (D), acetone, propionaldehyde and 2-phenylethyl isothiocyanate. Through PCA and GC-IMS, it was good to distinguish among 4 different varieties of Brassica rapa L.. Results showed that the amino acids in 4 different varieties of Brassica rapa L. were all of various kinds, all containing 17 amino acids measured, including 7 essential amino acids for human body. The umami amino acids of SFB accounted for a relatively high proportion, and the sweet amino acids of KPZ accounted for a relatively high proportion. The highest comprehensive score of sensory evaluation was KPZ, followed by RQH. The flavor quality of Brassica rapa L. from different varieties were evaluated based on volatile flavor compounds, flavor amino acids and sensory evaluation, and the differences in flavor and quality among different Brassica rapa L. were clarified.

In order to investigate the taste characteristics of stewed different mushrooms with different meats and develop a scientific method to evaluate the taste quality, the taste compounds, including amino acids and nucleotides, the value of equivalent umami concentration (EUC), the sensory evaluation were analyzed in six types of mushrooms (Termitomyces albuminosus, Hypsizygus marmoreus, Pleurotus eryngii, Boletus edulis, Pleurotus ostreatus and Lentinula edodes) stewed with three types of livestock and poultry meat (chicken, pork, and beef). Analytic hierarchy process (AHP) was utilized to calculate an overall taste score. An evaluation model was established based on the overall taste and sensory evaluation scores. Results showed that stewed Lentinula edodes with beef had the highest content of umami amino acids and the value of EUC, with a rich mouthfeel and delicious taste, achieving the highest overall taste score of 0.6830. In contrast, stewed Pleurotus eryngii with pork had the lowest overall taste score of 0.2280, presenting poor taste perception, although neither the taste content nor the EUC values were the lowest of all the cuisines. Therefore, in the cuisines stewed different mushrooms with different meats, the content of a single type of taste compound or taste evaluation index could not reflect the actual taste characteristics. A significant correlation between the overall taste score and sensory evaluation score was obtained. The taste evaluation model with a regression equation of y=10.82x+0.75, R2=0.920>0.9, indicating that the model could serve as an effective tool for evaluating the taste quality and sensory characteristics of mushroom and meat stewed cuisines. The research results provide the theoretical basis for improving and enhancing the taste quality of industrial stewed cuisines and also offer a new insight for evaluating the taste quality.

In this study, 17 samples of yak stomach with different muscle layer thickness were taken as the raw meat, and the physicochemical quality, processing quality and eating quality of raw meat and the physicochemical, processing, eating and sensory evaluation differences after baking were analyzed. A comprehensive quality evaluation model Y=0.33A1−0.05A2+0.12A3+0.26A4+0.35A5 (A1~A5 represents b* value, shearing force, foam stability, foaming ability, elasticity) was established. Results showed that those stomach were suitable for roasting, which were the rumem with the muscle layer thickness were 1.5~1.8 cm, the omasum with the muscle layer thickness were 1.0~1.2 cm, and the reticulum with the muscle layer thickness were 0.6~1.2 cm. While the reticulum with the muscle layer thickness was 0.5 cm, the omasum with the muscle layer thickness were 0.5~0.9 cm, and the abomasum with the muscle layer thickness were 0.6~1.2 cm, which were less suitable for roasting. At the same time, the regression equation Y=1.570X−0.258 was established with the overall acceptability as the dependent variable and the comprehensive quality evaluation as the independent variable, and the fitting coefficient of the equation was R2=0.906, which further proved that the comprehensive quality evaluation model could better reflect the suitability of the roast processing of the stomachs with different muscle thicknesses of yak. Through the correlation analysis and comparison of grilling processing indexes and raw meat, it was concluded that the parts with high emulsification activity, high emulsification stability, high protein content and good elasticity were suitable for grilling processing. This study provides a theoretical basis for the deep processing of yak stomachs with different muscle thickness.

The economic value of forests as public goods is often underestimated. This study evaluates the public benefit of air quality improvement by forests in South Korea from 2014 to 2020. The monetary value of air quality improvement, particularly in five air pollutants (i.e., SO2, NO2, PM10, PM2.5, and O3), has gradually increased from KRW 6.0767 trillion in 2014 to KRW 6.5511 trillion in 2017. However, the value decreased from KRW 5.8712 trillion in 2018 to KRW 5.2597 trillion in 2020, possibly due to a decrease of forest area and air pollutant concentrations. In 2020, following the COVID-19 pandemic, the concentrations of air pollutants decreased remarkably from the previous year. For a more objective assessment, it is necessary to examine the total area of green space, including green facilities and urban forests, which are not included in the national data used in the study. Furthermore, key assessment items such as the percentage of vegetation cover, deposition rate, and pollutant removal costs should be modified and adapted to domestic conditions. To this end, monitoring data on the air quality impacts of forests should be utilized in order to facilitate the study of the air quality improvement function of forests at different temporal and spatial scales.

Abstract In this study, to investigate the influencing factors between the rubber tapping knife and the cutting surface quality during the tapping process of natural rubber trees, as well as the cutting quality of wood using horizontal push-type knives, a simulated rubber tapping experiment was conducted, specifically involving the use of a rubber tapping knife to cut rubber wood blocks. During the experiment, the V-angle of the rubber knife and the feed speed were varied, and the variations in cutting force and cutting distance were monitored in real time. The surface flatness of the processed rubber wood blocks was then tested, followed by a latex flow experiment. After the experiments, the wear condition of the cutter was measured, and an analysis was performed to evaluate the relationship between five evaluation indices: maximum cutting force, energy consumption, chip morphology, cutting surface quality, and latex flow velocity, with the V-angle of the rubber tapping knife and the feed speed. The test results showed that the 83° knife achieved the best cutting surface quality, while the 90° knife had the least wear. Based on the comprehensive evaluation of cutting performance, the 83° knife with a tapping speed of 90 mm/min produced in the best overall evaluation of cutting surface quality and knife wear.

This document serves as a comprehensive industry guideline for quality inspection of Norwegian bluefin tuna on land, with the aim of providing a shared understanding and standardized framework for evaluating and communicating quality. Different parts of bluefin tuna are used to evaluate different quality attributes including appearance, colour, fat content, freshness and the presence of yake (burnt tuna syndrome). To each attribute, a grading scale of 1-5 is employed to allow numerical evaluation in this guideline. The most critical items are colour, fat content and the occurrence of yake, with the remaining attributes serving as supplementary evaluations. The fish should be placed on a well-lit platform to allow visual inspection of whole body. In some circumstances inspection may be done at landing or during packing. It is standard practice to assess all items at once (or within a short timeframe) ensuring that both freshness and quality attributes are considered during the inspection. Visual inspection involves the assessment of fish body for freshness, shape and any damage or defects. The quality evaluation of half-moon sample primarily focuses on the colour and fat content. (刺棒) is a tool used to detect two major quality effects of tuna fish, yake and mure and to assess the colour of the red meat of the fish. Finally, the body temperature of the fish is a highly effective indicator of storage condition, yake, and overall freshness. Scoring criteria for evaluation of each quality attribute is provided. The market price of individual tuna fish is heavily influenced by the supply-demand balance and preferences of potential buyers and respective markets. No matter how highly rated a fish is by quality inspection, it cannot fetch a high price in a market with excessive supply. Nonetheless, it is possible to elevate the position of the Norwegian tuna, through rigorous and proper evaluations, by providing consistently exceptional quality through high standards of handling and processing. To achieve this, collaboration among fishermen, processors, and distributors is crucial. In this regard creating common evaluation framework and language is vital for aligning with market expectations, facilitating B2B communication and fostering continuous growth within the bluefin tuna industry. | publishedVersion