Genetic Diversity Assessment and Core Germplasm Screening of Blackcurrant () in China via Expressed Sequence Tag-Simple Sequence Repeat Markers.

Blackcurrant ( L.) has high nutritional value for human health due to its abundant vitamin C, flavonoids, and organic acids. However, its breeding and genetic research have been severely hindered by the lack of scientific tools such as molecular markers.

Carbon quantum dots from fallen leaves of Lonicera caerulea L.: An innovative plant growth promoter and fruit quality enhancer.

With increasing environmental pollution and resource wastage, utilizing waste for high-value applications has become crucial. This study explores the preparation of carbon dots (CDs) from blue honeysuckle leaves and their potential in enhancing plant photosynthesis. CDs derived from these leaves have a particle size of ∼2.

Effect of bovine serum albumin and Copigments on the stability of Haskap berry anthocyanin extracts at neutral pH.

Haskap berry anthocyanin extract (HAE), a high-value and high-potential natural pigment, is prone to degradation by external factors such as heat and light. To improve the chemical and color stability of HAE, the binary and ternary composite system of HAE, BSA and copigments was compared for the protection of anthocyanin in the heat and light treatments at neutral pH. Compared to the binary composite system of HAE with BSA and ferulic acid (FA), the select HAE-BSA-FA ternary composite system decreased the total anthocyanin degradation rate (TADR) to 65.

First Report of Postharvest Fruit Rot Caused by on Blue Honeysuckle ( L.) Fruit in China.

Blue honeysuckle (Lonicera caerulea L.) plants produce small fruit that are used as food and medicine. In September 2024, 100 kg of blue honeysuckle 'Lanjingling' (China National Plant Variety Protection (CNPVP) 20200389) fruits were harvested in Harbin, China (126.

First report of leaf spot disease caused by on L. in Heilongjiang Province, China.

'Lanjingling' [China National Plant Variety Protection (CNPVP) 20200389] is the first new nationally registered cultivar of blue honeysuckle (Lonicera caerulea L.) developed by the Northeast Agricultural University for the fresh-fruit market (Zhu et al. 2022).

Unveiling the polyphenol profile and bioactive potential of kiwi berry (Actinidia arguta): Antioxidant capacity and enzyme inhibition activities.

Kiwi berry (Actinidia arguta (Sieb & Zucc) Planch. ex Miq. cv 'Longcheng No.

First report of a leaf spot disease caused by on L. in Heilongjiang Province, China.

Blue honeysuckle (Lonicera caerulea L.) has been widely used in food, medicine, health products, cosmetics, materials, and other products. Between September 2022 and September 2023, a leaf spot disease was observed on approximately 20% of blue honeysuckle plants of the 'Lanjingling' cultivar grown in a 0.

LcMYB5, an R2R3-MYB family gene from Lonicera caerulea L., enhances drought and salt tolerance in transgenic tobacco and blue honeysuckle.

MYB transcription factors exert crucial functions in enhancing plant stress tolerance, which is impacted by soil drought and salinity. In our study, the R2R3-type MYB transcription factor gene LcMYB5 from blue honeysuckle (Lonicera caerulea L.) was successfully cloned and identified, and confirmed its nuclear localization.

Amplifying Bioactivity of blue honeysuckle (Lonicera caerulea L.) fruit puree through Ultrasonication: Antioxidant and antiproliferative activity.

Blue honeysuckle (Lonicera caerulea L.) serves as a significant reservoir of polyphenol compounds. This impact of ultrasonication processing on the bioaccessibility of blue honeysuckle fruit puree during in vitro digestion was evaluated.

Comprehensive structural analysis of anthocyanins in blue honeysuckle ( L.), bilberry ( L.), cranberry ( Ait.), and antioxidant capacity comparison.

The objectives of this research were to analyze anthocyanins in blue honeysuckle ( L.), bilberry ( L), and cranberry ( Ait.), using HPLC-ESI-QTOF-MS, Fourteen, fifteen, and eight anthocyanins were identified in blue honeysuckle, bilberry, and cranberry, respectively.

Blue honeysuckle fermentation with L08 improves its biological activity, sensory and flavor characteristics, and storage stability.

The objective of this study was to investigate the potential of L08 ( L08) to enhance the functionality, improve the taste, and explore efficient storage methods of blue honeysuckle juice (BHJ). The fermentation process resulted in an increase in the levels of polyphenols, flavonoids, and anthocyanins in blue honeysuckle juice, which was attributed to the action of β-glucosidase on specific phenolic compounds, namely Cyanidin-3-Glucoside and Quinic acid. The increase in phenolic content resulted in an enhancement of the antioxidant capacity of BHJ.

Effects of Drought Stress on Photosynthesis and Chlorophyll Fluorescence in Blue Honeysuckle.

Blue honeysuckle ( L.) is a deciduous shrub with perennial rootstock found in China. The objectives of this study were to explore the drought tolerance of blue honeysuckle, determine the effect of drought stress on two photosystems, and examine the mechanism of acquired drought tolerance.

Exploring bitter characteristics of blue honeysuckle (Lonicera caerulea L.) berries by sensory-guided analysis: Key bitter compounds and varietal differences.

The taste of blue honeysuckle (Lonicera caerulea L.) berries is wrapped in bitterness, and awareness about the essence of bitterness is lacking. In the current study, 7-ketologanin, sweroside and loganin were isolated and identified as key bitter compounds using sensory-guided analysis.

Evaluation of Blue Honeysuckle Berries ( L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity.

This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries ( L.). The results demonstrated that drying with hot air at 40-65 °C for 7-72 h resulted in blue honeysuckle berries with a moisture content of 0.

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. 'Lanjingling' with Chitosan and Aloe vera Gel Edible Coatings during Storage.

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC).

Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity.

Blue honeysuckle seeds are often overlooked by the processing industry, but they are a good source of healthy oil. The composition, volatiles, and antioxidant capacity of blue honeysuckle seeds and seed oil were investigated for the first time. The fatty acid profile of the seed oil was analysed using GC-MS.

Involved in Anthocyanin Regulation of 'Hongyang' Kiwifruit Induced via Fruit Bagging and High-Postharvest-Temperature Treatments.

Light and temperature are key factors influencing the accumulation of anthocyanin in fruit crops. To assess the effects of fruit bagging during development and high post-ripening temperature on 'Hongyang' kiwifruit, we compared the pigmentation phenotypes and expression levels of anthocyanin-related genes between bagged and unbagged treatments, and between 25 °C and 37 °C postharvest storage temperatures. Both the bagging and 25 °C treatments showed better pigmentation phenotypes with higher anthocyanin concentrations.

First Report of Postharvest Fruit Rot Caused by on Blue Honeysuckle ( L.) Fruit in China.

Blue honeysuckle (Lonicera caerulea L.) fruit is growing in popularity as a natural, functional 'super fruit', but its storage is challenged by pathogen infection. In June 2022, approximately 30% of 100 kg of blue honeysuckle fruits (cv.