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The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods. [ABSTRACT FROM AUTHOR]

Pomegranate is a kind of fruit with low temperature sensitivity. Abnormal low temperature can easily lead to chilling injury, which negatively impacts the appearance of fruit, accelerates browning and deterioration, as well as seriously reduces the consumption quality and commodity value of pomegranate. This study was carried out to determine the effect of methyl jasmonate on chilling injury of pomegranate during low temperature storage. The result showed that methyl jasmonate treatment effectively maintained edible quality of pomegranate, suppressed the polyphenol oxidase activity and the development of chilling injury index, and inhibited the decline of total phenol content and the increase of malondialdehyde content and cell membrane permeability. In addition, methyl jasmonate could also enhance the disease resistance of fruit by increasing the content of soluble protein, and effectively maintain the integrity of epidermal cell structure and tissue structure. Overall, the conclusion of this paper is that methyl jasmonate can be used as an effective means to suppress chilling injury in postharvest storage of pomegranate. [ABSTRACT FROM AUTHOR]

In order to study the resistance of microstructural characteristics and the changes of physical and chemical indexes in cherry tomatoes during its storage period, fresh cherry tomatoes were treated with high O2 (40%, 60%, 80%, and 100%). The results showed that pure oxygen treatment inhibited the decay rate of tomato significantly, delayed the improvement of membrane permeability, reduced lipid peroxide content, and maintained a good cell structure. Compared with the control, the tomato with 100% oxygen concentration treatment obtained the best results after 28 days of storage, which reflected in that the decay rate is only 30%, titrable acidity (TA) decreased by 53%, malondialdehyde (MDA) was 3.8 mmol/kg and lycopene was 3.1 mg/100 g, and smallest increase of electrical conductivity from 24% to 45%. High concentration oxygen could avoid the anaerobic respiration of tomato to some extent and reduce the production and accumulation of acetaldehyde, ethanol, and ethyl acetate. Practical applications: High oxygen (21%–100% O2) processing technology, developed in recent years, is one of the postharvest processing techniques of fruit and vegetables. Metabolism of cherry tomatoes after picking was deeply modified by the application of high oxygen, which inhibited the decay and delayed the ripening. Cherry tomatoes exposed to high oxygen concentration (100% O2) were shown to have a lower increase in relative electrolyte leakage rate and lipid peroxidation as well as lower membrane damage. High O2 treatment technology is expected to develop into a new concept of controlled atmosphere storage technology, which will play a significant role in fruit and vegetables in storage. [ABSTRACT FROM AUTHOR]