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Abstract Background Cost-related medication nonadherence (CRN) is associated with poor prognosis among patients with chronic obstructive pulmonary disease (COPD), a population that requires long-term treatment for secondary prevention. In this study, we aimed to estimate the prevalence and sociodemographic characteristics of CRN in individuals with COPD in the US. Methods In a nationally representative survey of US adults in the National Health Interview Survey (2013–2020), we identified individuals aged ≥18 years with a self-reported history of COPD. Cross-sectional study. Results Of the 15,928 surveyed individuals, a weighted 18.56% (2.39 million) reported experiencing CRN, including 12.50% (1.61 million) missing doses, 13.30% (1.72 million) taking lower than prescribed doses, and 15.74% (2.03 million) delaying filling prescriptions to save costs. Factors including age

Background: Globally, lung carcinoma remains the leading cause of death, with its associated morbidity and mortality rates remaining elevated. Despite the slow advancement of treatment, the outlook remains bleak. Cellular senescence represents a halt in the cell cycle, encompassing a range of physiological and pathological activities, along with diverse phenotypic alterations, including variations in secretory phenotype, macromolecular harm, and metabolic disturbances. Research has revealed its vital function in the formation and growth of tumors. This study aimed to examine cellular senescence-related mRNAs linked to the outlook of non-small cell lung cancer (NSCLC) and to formulate a predictive risk framework for NSCLC. Methods: We acquired the NSCLC expression data from The Cancer Genome Atlas (TCGA) to examine mRNAs linked to cellular senescence. Both single-variable and multiple-variable cox proportion risk assessments were utilized to determine the traits of cellular senescence-related mRNAs linked to NSCLC prognosis. Subsequently, the prognostic model for cellular senescence-related mRNAs was integrated with clinical-pathological characteristics to create a prognostic nomogram. Furthermore, the study delved into the risk-oriented predictive model, examining immune infiltration and responses to immunotherapy among both high and low-risk categories. Results: Utilizing both univariate and multivariate Cox proportion risk assessments, a risk model comprising 12 mRNAs associated with cellular aging was ultimately developed: IGFBP1, TLR3, WT1, ID1, PTTG1, ERRFI1, HEPACAM, MAP2K3, RAD21, NANOG, PRKCD, SOX5. Univariate analysis and multivariate analysis illustrated that the risk score served as a standalone indicator for prognosis, and the hazard ratio (HR) of the risk score were 1.182 (1.139–1.226) (p

Aim: In this study, Polyphenol and chemical profiles in core, pulp, and peel of 7 apple varieties [Fuji (FS), Qinguan (QG), Qingping (QP), Jinshuai (JS), Gala (GL), Changmiou (CMO), and Huahong (HH)] were comparatively studied to distinguish the different metabolism biomarkers in the three parts of apple fruit. Methods: This study investigated the distribution of 15 polyphenolic compounds using a combination of multivariate analysis and ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Results: chlorogenic acid, catechin, epicatechin, phloretin were the most abundant components. While phloretin was the dominant component in core, chlorogenic acid was the main phenolic compound in pulp, and quercetin was mainly found in apple peel. The multivariate analysis showed that the chemical profile of peel was significantly distinct from that of apple pulp and core, whereas apple pulp and core overlapped with each other. The difference attributed to the compounds that were predicted from ultra-high performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS), which were remarkably different (P < 0.05) and belong to polyphenol. Conclusions: It indicates that the potential superior biomarker of polyphenols is to differentiate the products from apple core, pulp, and peel respectively. This research provided an insight on the polyphenolic profile of core, pulp, and peel of apple fruits.

Aim: The aim of this study is to investigate the polyphenol composition and distribution in the core, flesh, and peel of 20 apple varieties from China and its relation with browning characteristics of apple slices in the drying process. Methods: In this paper, the prominent phenolic compounds, which was determined by photo diode array-high-performance liquid chromatography (PDA-HPLC), and the chromatic value [coherent infrared energy (CIE) L*, a*, b*] were correlation analysised. Results: The results showed that apple core, flesh, and peel were characterized by phloridzin, chlorogenic acid, quercetin, and related derivatives respectively. The 20 apple varieties showed a significant difference (* P < 0.05) in browning variation in the drying process. The browning at the initial stage was mainly L* declined, which was induced by polyphenols enzymatic oxidation. While the browning was characterized by b* and a* value increment at the end of the drying process, where the Maillard reaction was the dominant factor. Conclusions: The correlation distance between the main phenolic compounds in apple core, flesh, and peel with the average chromatic L*, a*, and b* values varied at different stages of the drying process.

Abstract Background Apple is an economically important fruit crop. Changes in metabolism accompanying human-guided evolution can be revealed using a multiomics approach. We perform genome-wide metabolic analysis of apple fruits collected from 292 wild and cultivated accessions representing various consumption types. Results We find decreased amounts of certain metabolites, including tannins, organic acids, phenolic acids, and flavonoids as the wild accessions transition to cultivated apples, while lysolipids increase in the “Golden Delicious” to “Ralls Janet” pedigree, suggesting better storage. We identify a total of 222,877 significant single-nucleotide polymorphisms that are associated with 2205 apple metabolites. Investigation of a region from 2.84 to 5.01 Mb on chromosome 16 containing co-mapping regions for tannins, organic acids, phenolic acids, and flavonoids indicates the importance of these metabolites for fruit quality and nutrition during breeding. The tannin and acidity-related genes Myb9-like and PH4 are mapped closely to fruit weight locus fw1 from 3.41 to 3.76 Mb on chromosome 15, a region under selection during domestication. Lysophosphatidylethanolamine (LPE) 18:1, which is suppressed by fatty acid desaturase-2 (FAD2), is positively correlated to fruit firmness. We find the fruit weight is negatively correlated with salicylic acid and abscisic acid levels. Further functional assays demonstrate regulation of these hormone levels by NAC-like activated by Apetala3/Pistillata (NAP) and ATP binding cassette G25 (ABCG25), respectively. Conclusions This study provides a metabolic perspective for selection on fruit quality during domestication and improvement, which is a valuable resource for investigating mechanisms controlling apple metabolite content and quality.

In order to clarify the effects of different osmotic dehydration coupled with drying methods on the volatile substances of peach chips, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS) was used for the analysis of volatile components of peach chips prepared by sucrose osmotic dehydration combined with hot air drying (SH), isomalto-oligosaccharides osmotic dehydration combined with hot air drying (IH), sucrose osmotic dehydration combined with vacuum freeze drying (SF), isomalto-oligosaccharides osmotic dehydration combined with vacuum freeze drying (IF). The results showed that 61 volatile compounds were detected in the four drying methods, and the content of total volatile components in IF was the highest, which was 528.06 μg/g. Combined with the analysis of odor activity value (OAV), 13 (SH), 18 (IH), 20 (SF) and 22 (IF) key aroma components were selected respectively. Hexanal, trans-2-hexenal, nonanal, trans-2-nonenal, benzaldehyde, hexanol, trans-2-hexen-1-ol, 1-octen-3-oll, methyl benzoate and cis-3-hexenyl acetate were the key components in all drying methods. Principal component analysis of electronic nose could distinguish peach chips under different drying methods. The experiment showed that 30% isomalto-oligosaccharides osmotic dehydration combined with vacuum freeze-drying could obtain peach chips with good flavor. This study could provide a theoretical basis for the theoretical research and practical production of peach chips.

To clarify the key aroma compounds of Fuji apples and the influence of drying temperatures, the volatile compounds of Fuji apple slices dried by hot-air at 50, 60, 70 and 80 ℃ were characterized by head space solid-phase micro-extraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) combined with electronic nose. The results showed that 64 volatile compounds were identified in fresh and four kinds of dried apple samples, including 23 esters, 18 alcohols, 8 aldehydes, 2 alkenes, 2 ketones, 3 lactones, 1 acid, 3 sulfur-containing compounds and 4 heterocyclic compounds. The differences between types and contents of volatile compounds in different samples were great. The content of aroma compounds in fresh samples was 397.059 mg/kg. Total volatile compounds contents in four hot-air dried samples from high to low were 64.189 mg/kg at 50 ℃, 57.703 mg/kg at 80 ℃, 32.124 mg/kg at 70 ℃ and 32.020 mg/kg at 60 ℃, respectively. Odor-active value (OAV) analysis showed that there were 8 key aroma compounds both in fresh apple sample and hot-air dried apple samples. They were α-farnesene (12746.11~1597.75), hexyl 2-methylbutyrate (755.62~6.90), hexanol (2988.00~168.54), 1-octene-3-ol (53.12~12.08), nonanal (1534.99~47.36), trans-2-nonenal (1202.98~189.38), linalool (1264.30~212.75) and 6-methy-5-hepten-2-one (11.27~3.90). The key aroma compounds identified in hot-air dried samples included 2-methyl-1-butanol (32.26~7.16), 3-methyl-4-heptanol (14.39~6.90), phenylethanol (11.11~4.67), octanal (211.25~84.36), 3-hydroxy-2-butanone (64.57~21.86), 3-methylthiopropanol (13.52~5.88) and 2-pentylfuran (26.44~14.88). Electronic nose analysis showed that there were differences in aroma profiles between fresh apple and apple slices dried by hot-air at different temperatures. The fresh samples and dried apple slices could be effectively distinguished by principle component analysis (PCA). Considering aroma and energy consumption, 80 ℃ hot air dehydration apple slices had better characteristic aroma than 50 ℃ hot air treatments. Therefore, 80 ℃ hot air drying was the optimal drying condition.

Recently, pectin has been used as an alternative for commercial prebiotic products to modulate gut microbiota. In this study, the standard diet (Chow group) and high fat diet containing 0% (HF group), 1%, 3%, 5%, 8% or 12% (m/m) apple pectin (HF-P group) were offered ad libitum for 8 weeks to 4-week C57BL/6J mice (n = 10/group). Results showed that body weight gain (R2 = –0.990), subcutaneous adipose accumulation (R2 = –0.930), serum triglyceride elevation (R2 = –0.879), acetate (R2 = 0.955) and propionate concentration reduction (R2 = 0.985) were suppressed by pectin from 1% to 12%, indicating dose response to pectin consumption. Moreover, abundance of obesity-related bacteria Coriobacteriaceae, and pectin-degradating bacteria, Faecalibaculum, Ruminococcus were significantly increased with pectin dosage increased, and the R2 were 0.936, 0.963 and 0.937, respectively. Besides, attenuations for colonic injury and liver steatosis were observed after adding 5% and 8% pectin, respectively. This study confirmed the dose-sensitive manner of pectin to alleviate HF-induced obesity by modulating gut microbiota and enhancing short-chain fatty acids production.

To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65 and 55 °C, heat pump drying (HP) at 65, 55 and 45 °C, and vacuum freeze-drying (FD), respectively. The results showed that HP was superior to AD and FD in terms of drying rate. In addition, HP at 65 °C provided high-quality dried apple peel due to less browning and brighter appearance, the highest retention of total phenolics (29.35 mg/g) and the strongest antioxidant activities, with the highest ABTS and FRAP value of 127.15 and 219.57 μmol TE/g, respectively. The content of the six major individual phenolics, i.e. caffeic acid, (-)-epicatechin, hyperoside, rutin, phlorizin and quercitrin, were found to be the highest in HP dried samples. Interestingly, the content of rutin was even increased after HP compared to the fresh sample. Considering drying efficiency, organoleptic quality and phenolic stability of the products, HP at 65 °C is suggested for drying of apple peel.

The chemical compounds and the antioxidant capacity in thinned young and ripe fruit of 7 Chinese peach and nectarine varieties were investigated. Neochlorogenic acid, catechin and chlorogenic acid were the dominant antioxidants in thinned young fruit, which were 6.4–20.7-fold, 3.3–14.2-fold, and 4.1–11.4-fold higher than ripe fruit, respectively. In addition, the sugar composition of the thinned young fruit was different from that of the ripe fruit. Sucrose displayed a markedly negative correlation with the antioxidant capacity, while glucose, fructose and sorbitol did not. Malic acid and quinic acid were the major organic acids in the thinned young fruit and were positively correlated with the antioxidant capacity. Aspartic acid and glutamic acid were the main amino acids in thinned and ripe fruit. Lysine, alanine, threonine, glycine, tyrosine, and serine were significantly correlated with the antioxidant capacities, and the correlations decreased in turn. While proline and histidine showed no marked correlation with the antioxidant capacity. The antioxidant capacity of the peaches and nectarines evaluated in terms of the DPPH and ABTS free radical scavenging activities and the ferric reducing antioxidant power (FRAP) were 1.3–11.2-fold higher in thinned young fruit than ripe fruit. In addition, the chemical composition, namely, the levels of polyphenols and sucrose, could distinguish the thinned young fruit from the ripe fruit for both peaches and nectarines.

In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The results show no change in the apple juice’s pH, TSS and density. In contrast, other physiochemical properties of apple juice treated with HPH were significantly changed. Besides total phenolic content (15% degradation) in the HPH-treated apple juice at 300 MPa, the PPO and POD activities were reduced by a maximum of 70 and 35%, respectively. Furthermore, among different digestion stages, various values corresponding to PSD and zeta potential were recorded; the total phenolic content was gradually reduced from the mouth to the intestine stage. The polyphenol bioaccessibility of HPH-treated apple juice was 17% higher compared to the untreated apple juice.

Genetic, environmental and nutritional factors are suggested as primary factors of Alzheimer’s disease (AD), and secondary metabolites such as polyphenols present in thinned peaches are considered as good candidates for AD prevention. Thinned peaches are usually dried to avoid putrefaction, but the effects of the drying method and the extraction process on the polyphenol composition and the neuroprotective potential have never been addressed. In this work, a pressurized liquid extraction (PLE) method was optimized and applied to thinned peaches dried under different conditions, and their neuroprotective potential was evaluated in vitro. In addition, the PLE extracts were characterized via HPLC-Q-TOF-MS/MS, and a permeability assay was performed to evaluate the ability of the identified metabolites to cross the blood–brain barrier (BBB). The PLE extracts obtained from freeze-dried (FD) samples with 50% ethanol in water at 180 °C showed the best neuroprotective potential. Finally, among the 81 metabolites identified, isoferulic acid, 4-methyldaphnetin, coniferyl aldehyde and 3,4-dihydroxyacetophenone were found at higher concentrations in FD extracts. These metabolites are able to cross the BBB and are positively correlated with the neuroprotective potential, suggesting FD together with PLE extraction as the best combination to exploit the neuroprotective capacity of thinned peaches.

A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcohols, aldehydes, acids, esters, and alkenes, were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Benzyl alcohol, octanoic acid, 2-hexenal, linalool, 2-nonenal, and ethyl decanoate were the most common compounds present in all jujubes. Principal component analysis (PCA) from GC-IMS and untargeted E-nose showed that the main volatile organic compounds (VOCs) of most jujubes were similar. The volatile organic compounds of winter jujubes from Yuncheng city, Shanxi province, and Aksu region, Xinjiang province, were significantly different from those from other regions. 1-Penten-3-ol, ethyl hexanoate, methyl laurate, and 2-formyltoluene were the markers of XJAKS with green and fruity aroma, and SXYC could be labeled by acetone and 2-methoxyphenol with woody and pungent aroma. GC-IMS was an effective method for volatile fingerprinting of jujubes with high sensitivity and accuracy.

Forty-one apple samples from 7 geographical regions and 3 botanical origins in China were investigated. A total of 29 volatile compounds have been identified by flash GC E-nose. They are 17 esters, 5 alcohols, 3 aldehydes, 1 ketone, and 3 others. A principal component analysis was employed to study the relationship between varieties and volatiles. A partial least squares discriminant analysis (PLS-DA), stepwise linear discriminant analysis (SLDA), and decision tree (DT) are used to discriminate apples from 4 geographical regions (34 apple samples) and 3 botanical origins (36 apple samples). The most influential markers identified by PLS-DA are 2-hexadecanone, methyl decanoate, tetradecanal, 1,8-cineole, hexyl 2-butenoate, (Z)-2-octenal, methyl 2-methylbutanoate, ethyl butyrate, dimethyl trisulfide, methyl formate, ethanol, S(-)2-methyl-1-butanol, ethyl acetate, pentyl acetate, butyl butanoate, butyl acetate, and ethyl octanoate. From the present work, SLDA reveals the best discrimination results in geographical regions and botanical origins, which are 88.2% and 88.9%, respectively. Although machine learning DT is attempted to classify apple samples, the results are not satisfactory.

A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into four cultivars and good classification could be observed by partial least squares discriminant analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, Z-3-hexenyl acetate, E-2-hexen-1-ol, linalool and dodecanol were the most important variables to discriminate apple cultivars. Based on the volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, E-2-nonenal and linalool were the critical characterized odor-active compounds among 35 apple varieties over two harvest years. From the present work, seasonal effects greatly influenced the formation of volatiles.

The aroma characteristics of six red jujube cultivars (Jinchang—‘JC’, Junzao—‘JZ’, Huizao—‘HZ’, Qiyuexian—‘QYX’, Hetiandazao—‘HTDZ’, and Yuanzao—‘YZ’), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl acetate played an important role in the classification results. JC, JZ, HZ, and YZ were different from others, while QYX and HTDZ were similar to each other. HZ had the most abundant specific VOCs, including linalool, nonanoic acid, methyl myristoleate, 2-acetylfuran, 1-octen-3-one, E-2-heptenal, 2-heptenone, 7-octenoic acid, and 2-pentanone. HZ had higher intensity in jujube ID, floral, sweet, and fruity attributes. Correlation analysis showed that jujube ID (identity) might be related to phenylacetaldehyde and isobutanoic acid that formed by the transamination or dehydrogenation of amino acids; meanwhile, the sweet attribute was correlated with amino acids, including threonine, glutamic acid, glycine, alanine, valine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine.

Coupled effects of sodium carbonate (SC) pre-treatment and hybrid drying methods (freeze-drying (FD)-instant controlled pressure drop drying (DIC), hot air drying (HAD)-DIC) on the microstructure, physicochemical, nutritional, and antioxidant properties of goji berries were investigated. Dewaxing pre-treatment by SC could decrease drying time and improve quality. A substantial increase in pore size of goji was found after SC pre-treatment coupled with hybrid drying. Although the best colour was found in FD products, goji dried by hybrid methods (especially FD-DIC) showed better overall quality than that dried by HAD or FD alone. FD-DIC products exhibited the lowest moisture content (127 g/kg), the best crispness (21), the highest glass transition temperature (27.82ºC), higher contents of total Lycium barbarum polysaccharide (139.8 g/kg), total carotenoids (2.43 g/kg) as well as ABTS+ radical scavenging activity (57.55 μmol TE/g). FD-DIC could be an alternative drying method for processing valuable agro-products.

The aim of study is to improve the rehydration quality of dried shiitake mushrooms for their instant food manufacturers and fast restaurants. Serial combined drying methods were investigated to achieve this objective: either instant controlled pressure drop drying (DIC) or freeze drying (FD) was used as the treatments for microstructure improvement, and they were applied either before or after an additional drying step at low (35 °C) or high (65 °C) temperatures. Dried mushrooms were assessed for quality indicators like relative volume, rehydration rate, dry matter loss and sensory scores. Microstructure properties were inferred to understand the physical mechanisms of quality changes. Principal component analysis (PCA) was used to cluster treatments and to identify combinations of drying techniques, rendering improved quality. Consequently, it was shown that DIC treatment before hot air drying at 35 °C was shown to be the most promising combined drying method to enhance the rehydration quality, leading to a high volume recovery ratio, low dry matter loss after rehydration, and high rehydration rates. This good performance could be explained by the retention of pore interconnectivity resulting from the slight expansion of porous structure during DIC and the retention of cell membrane integrity.

Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrot-potato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46–54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20–0.35 g/g, and the equilibrium temperature of DIC was 85–95°C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57°C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches. [ABSTRACT FROM AUTHOR]