Chengkui Qiao

Rhizosphere micro-environment restructuring by foliar 24-epibrassinolide enhances wheat resilience to polyethylene nanoplastics

Ming Zhuang, Xiaodong Zheng, Chengkui Qiao, Lijun Han et autres

INTRODUCTION: The stress effects of nanoplastics (NPs) on wheat growth have been increasingly reported. The plant growth regulator 24-epibrassinolide (EBL) shows potential in mitigating abiotic stress, but the mechanisms by which it alleviates NPs toxicity-particularly through root metabolites, rhizosphere metabolites, and rhizosphere …

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Comparative metabolomic analysis of flavor and metabolite profiles across cultivated kiwifruit species

Ran Wang, Chengkui Qiao, Li Liu, Ziqi Zhang et autres

Kiwifruit (Actinidia spp.) is an economically important fruit valued for its sensory and nutritional properties. This study characterized the metabolomic composition of four kiwifruit species (A. arguta, A. chinensis, A. deliciosa, and A. eriantha) using volatile profiling and widely targeted metabolomics. A …

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Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses

Jingyang Wang, Chengkui Qiao, Xiucai Fan, Ying Zhang (40767) et autres

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Seven neonicotinoids and twenty-two metabolites in seven food matrices by optimized QuEChERS-HPLC-MS/MS and dietary risk assessment

Zhenzhen Zhou, Xueyan Zhao, Junfeng Lu, Chengkui Qiao et autres

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Changes in functional nutrients in red-fleshed kiwifruits after forchlorfenuron application leveraging a multi-omics approach

Shiyu Wang, Yingying Bi, Han Lijun, Chengkui Qiao et autres

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Comparative analysis of storage temperatures and forchlorfenuron treatment concentrations on physiological quality and primary metabolites in kiwifruit during storage

Xiaofan Qi, Chengkui Qiao, Lijun Han, Ming Zhuang et autres

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Carbon dots derived from citric acid/glucose enhance the retention of propamocarb in reversed-phase chromatography

C. H. Wang, Chengkui Qiao, Fajun Tian, Ruxia Chen et autres

Carbon dots (CDs) have been widely used in the detection of pesticide residues in foods owning to their easy surface functionalization, adjustable characteristic, stable photoluminescence properties, and high water solubility. Because CDs have variety of functional groups that could achieve multiple retention …

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Combined volatile metabolome and transcriptome analysis of 60 peach cultivars provide new insights into the formation of aroma and the identification of associated genes

Wenyi Duan, Zhenyu Yao, Chengkui Qiao, Junren Meng et autres

Volatile organic compounds (VOCs) are the main chemical compounds that determine the characteristic aroma and flavor of fruit. In this study, we identified a total of 97 VOCs, including 5 C6 compounds, 12 aldehydes, 4 alcohols, 10 esters, 13 lactones, 18 terpenes, …

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Volatile profile of postharvest hardy kiwifruits treated with chitosan-silica nanocomposite coatings

Mengyuan Cao, Chengkui Qiao, Han Lijun, Ming Zhuang et autres

Chitosan (CTS) is a natural polysaccharide derived from the deacetylation of chitin. Chitosan-based coatings are widely used for the preservation of hardy kiwifruits. However, the effect of chitosan-based coating on fruit flavor during ripening is rarely reported. In this study, the postharvest …

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Residual behaviors and health risk assessment of dinotefuran, flonicamid, and their metabolites during apple growth, storage, and processing

Fajun Tian, Zhenzhen Zhou, Junfeng Lu, Chengkui Qiao et autres

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Development and validation of a combined QuEChERS and HPLC-MS/MS method for trace analysis of ten diamide insecticides in agricultural products

Fajun Tian, Zhenzhen Zhou, Junfeng Lu, Chengkui Qiao et autres

) (2.3-15.7%). The proposed method was applied to analyze 70 real agricultural product samples, and only six samples contained diamide insecticides. The results demonstrated that the method was both convenient and reliable for detecting diamide insecticides in agricultural products. The method was …

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Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine

Wenbo Yang, Zhenzhen Lv, Hui Liu, Qiang Zhang et autres

Lack of acidity is the main reason for the spoilage of cherry wine, and for insufficient aroma and mouthfeel. In this study, the initial acidity of cherry purees was adjusted to 3.50, 4.15, 4.80 and 5.45 g/kg by using malic acid, lactic …

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