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We investigated how concentrations of sensory relevant compounds: glucosinolates (GLSs), flavonoid glycosides, hydroxycinnamic acid derivatives and sugars in kale responded to split dose and reduced nitrogen (N) fertilization, plant age and controlled frost exposure. In addition, frost effects on sensory properties combined with N supply were assessed. Seventeen week old kale plants showed decreased aliphatic GLSs at split dose N fertilization; whereas reduced N increased aliphatic and total GLSs. Ontogenetic effects were demonstrated for all compounds: sugars, aliphatic and total GLSs increased throughout plant development, whereas kaempferol and total flavonoid glycosides showed higher concentrations in 13 week old plants. Controlled frost exposure altered sugar composition slightly, but not GLSs or flavonoid glycosides. Reduced N supply resulted in less bitterness, astringency and pungent aroma, whereas frost exposure mainly influenced aroma and texture. N treatment explained most of the sensory variation. Producers should not rely on frost only to obtain altered sensory properties. [ABSTRACT FROM AUTHOR]

Curly kale is a robust, cold tolerant plant with a high content of health-promoting compounds, grown at a range of latitudes. To assess the effects of temperature, photoperiod and cold acclimatisation on levels of glucosinolates, fatty acids and soluble sugars in kale, an experiment was set up under controlled conditions. Treatments consisted of combinations of the temperatures 15/9 or 21/15 °C, and photoperiods of 12 or 24 h, followed by a cold acclimatisation period. Levels of glucosinolates and fatty acid types in leaves were affected by growth conditions and cold acclimatisation, being generally highest before acclimatisation. The effects of growth temperature and photoperiod on freezing tolerance were most pronounced in plants grown without cold acclimatisation. The results indicate that cold acclimatisation can increase the content of soluble sugar and can thereby improve the taste, whilst the content of unsaturated fatty and glucosinolates acids may decrease. [ABSTRACT FROM AUTHOR]

We evaluated 23 tree tomato ( Solanum betaceum ) accessions from five cultivar groups and one wild relative ( Solanum cajanumense ) for 26 composition traits. For all traits we found highly significant differences ( P < 0.001) among the materials studied. The high diversity found within S. betaceum for composition traits was matched by a high diversity within each of the cultivar groups. We found that sucrose and citric acid were the most important soluble sugar and organic acid, respectively, in tree tomato. Fruit in the anthocyanin pigmented (purple) group had a carotenoid content similar to that in the yellow–orange cultivar groups. Total phenolic content was significantly correlated ( r = 0.8607) with antioxidant activity. Analyses of mineral content showed that tree tomato is a good source of K, Mg, and Cu. Multivariate principal components analysis (PCA) confirmed that an important diversity exists within each cultivar group. The results we have obtained indicate that the high diversity found within the tree tomato could be exploited for selection and breeding for developing the tree tomato as a commercial crop. [ABSTRACT FROM AUTHOR]

[Display omitted] • Whole hemp seeds contain more fibre and less fat and protein than dehulled seeds. • Citric and oxalic acids are the most abundant organic acids in hemp seeds. • Hydromethanolic extracts of whole hemp seeds presented higher antioxidant activity. • Hydromethanolic extracts of dehulled hemp seeds had higher antimicrobial activity. • Nutritional composition and bioactivities make hemp seeds a highly beneficial food. This study aimed to determine a complete chemical composition of eight different varieties of whole hemp seeds and eight samples of commercial dehulled hemp seeds. We also evaluated the phenolic profiles and antioxidant, cytotoxic, and antimicrobial properties of hydromethanolic seed extracts. Whole hemp seeds contain much more fibre than dehulled hemp seeds, which contain more fat and protein. Sucrose and raffinose were the most abundant soluble sugars, and citric and oxalic acids were the most abundant organic acids. In the hydromethanolic hemp seed extracts, we detected the phenolic acids ferulic acid-hexoside and syringic acid. Whole hemp seed extracts exhibited better antioxidant activity than dehulled hemp seed extracts, especially in the TBARS assay. Cytotoxic activity against NCI-H460 cells was also observed. The dehulled hemp seed extracts displayed antibacterial activity, especially against Bacillus cereus , Listeria monocytogenes , and Enterococcus faecalis , and antifungal activity to a lesser extent. [ABSTRACT FROM AUTHOR]

Abstract: Different concentrations of a sodium chloride spray were applied to the grapevine cultivar Kyoho to determine the effects of salinity on berry quality. The fruit’s fresh weight, relative water content, hardness and titratable acid were gradually enhanced with increased salt concentrations. Anthocyanin and soluble solids increased after treatment with moderate salinity (20 and 60mM); however, the results were reversed under high salinity (100 and 150mM). The soluble sugars glucose, fructose and sucrose increased after treatment with moderate salinity, whereas glucose and fructose declined under high salinity. For the six organic acids tested, their total levels were elevated by salinity, which increased the production of tartaric and malic acids. The aroma of the berry was extremely sensitive to salinity and showed a considerable decline in abundance and variety at 20mM NaCl. In summary, moderate salinity enhanced the overall berry quality, but decreased the aroma quality, whereas high salinity decreased the berry quality. [Copyright &y& Elsevier]

Abstract: Anthocyanins and sugars are involved in the responses of fruit to environmental stress. The effect of low temperature (0°C) in ‘Camarosa’ strawberries and also the influence of high CO2 levels (20% CO2 for 3days) on the water-soluble sugars and on the levels of individual anthocyanins were assessed, as well as their association with antioxidant activity, total phenolics and colour. Anthocyanins were assessed by HPLC-DAD-MS, myo-inositol by IC-PAD and the antioxidant capacity using the ABTS scavenging assay. When compared with untreated strawberries, exposure to high CO2 prevented the increases in total phenolics and each of the five major anthocyanins quantified, while it triggered the consumption of soluble sugars, mainly sucrose and myo-inositol. The decrease of these soluble solutes could represent an adaptive strategy of CO2-treated strawberries to cope with storage at low temperature. [Copyright &y& Elsevier]

Abstract: The production of kiwi fruits is a dynamic agricultural activity in Corsica (France). The fruits are either consumed directly or used to produce kiwi wine. They are often stored for 4–6months in industrial freezer chambers at 0°C or industrial ozone chambers. The aim of this study was to measure physical, chemical and fungicidal parameters, soluble sugars and non-volatile organic acids during storage in each of these types of chamber. Various standard and instrumental methods (physicochemical techniques, HPLC) in conjunction with statistical analysis were used. During storage, the kiwi mass, firmness and acidity decreased, whereas reducing sugar, °Brix and pH increased. There were statistical differences between the two chambers regarding reducing sugar and acidity. The ozone gas treatment had a fungicidal effect on Botrytis cinerea. The major soluble sugar present in the kiwi fruit was fructose, followed by glucose and sucrose. The concentrations of these sugars increased during storage in both air at 0°C and ozone-enriched air. Organic acids are one of the important factors influencing fruit flavour. Citric and quinic acids predominated over malic, tartaric and ascorbic acids. During storage in the ozone chamber, concentrations of non-volatile organic acids decreased sharply after 25weeks. Storage at 0°C enabled better retention of organic acids. [Copyright &y& Elsevier]

Abstract: Although cultivation of Arabica coffee trees at high elevation is known to favourably affect the final quality of the beverage, quantitative data describing the influence of climatic conditions on the chemical composition of the seed are still lacking. Similarly, post-harvest treatments of the beans are known to affect the generation of flavour, but the chemical transformations that occur during wet processing are poorly understood. To better characterise the effects of the environment, wet processing and their possible interactions, we quantified the changes in the main chemical components of the coffee seed (lipids, chlorogenic acids, sugars and caffeine) caused by wet processing, and analysed how these changes were affected by the variations induced by the environment before harvest. Using 16 experimental plots in Reunion Island displaying broad climatic variations, we showed that chlorogenic acids and fatty acids in the seed were controlled by the mean air temperature during seed development. By contrast, total lipid, total soluble sugar, total polysaccharide and total chlorogenic acid contents were not influenced by climate. Glucose content was positively affected by altitude, while sorbitol content after wet processing depended directly on the glucose content in fresh seeds. [Copyright &y& Elsevier]

Abstract: Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91mg/g. The contents of MSG-like components ranged from 1.24 to 4.40mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5′-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5′-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90g per 100g. Overall, these three mushrooms possessed highly umami taste. [Copyright &y& Elsevier]

Abstract: Common mushrooms [Agaricus bisporus (Lange) Imbach] were harvested at different stages of maturity and their nonvolatile taste components were studied. The moisture contents were in the range of 89.3–92.3% fresh weight. Based on dry weight, contents of other components were in the order: carbohydrate (38.3–48.9%)>crude protein (21.3–27.0%)>crude fibre (17.7–23.3%)>crude ash (7.77–11.0%)>crude fat (2.53–3.92%). Mannitol was the major soluble sugar and its content increased dramatically with maturation from 157 to 260mg/g. The content of total free amino acids was in the range of 48.8–64.2mg/g and peaked at stage 2 and then decreased significantly with maturation. The content of monosodium glutamate-like components was in the range of 10.6–13.5mg/g and similar to those of sweet components (11.4–14.3mg/g) but lower than those of bitter components (19.7–26.9mg/g). Contents of total 5′-nucleotides fluctuated in the range of 6.59–8.14mg/g. Contents of flavour 5′-nucleotides were higher in mushrooms harvested at stages 1 and 2 and decreased with maturation. Equivalent umami concentration values were 207–284g MSG/100g dry weight and higher at stages 2, 3 and 5. Based on the results obtained, Agaricus mushrooms possessed highly intense umami taste. [Copyright &y& Elsevier]

Abstract: The proximate composition of five cultivars of Chinese jujube, along with mineral, vitamin and total phenolic contents were determined. Investigations showed that Chinese jujube contained 80.86–85.63% carbohydrate, 57.61–77.93% reducing sugar, 0.57–2.79% soluble fibre, 5.24–7.18% insoluble fibre, 4.75–6.86% protein, 0.37–1.02% lipid, 17.38–22.52% moisture and 2.26–3.01% ash. The soluble sugars of Chinese jujube included fructose, glucose, rhamnose, sorbitol and sucrose. Fructose and glucose were identified as the major sugars while sorbitol was present in much lesser amounts. Potassium, phosphorus, calcium and manganese were the major mineral constituents in Chinese jujube. Iron, sodium, zinc and copper were also detected in appreciable amounts. The contents of vitamin C, thiamine and riboflavin were found to be 192–359, 0.04–0.08 and 0.05–0.09mg/100g, respectively. Total phenolic contents ranged from 5.18 to 8.53mg/g. No correlation between total phenolic contents and antioxidant capacities or antioxidant capacities and vitamin C contents of Chinese jujube was found. [Copyright &y& Elsevier]

Abstract: Commercial soup bases, in the form of broth cubes available in the market, include chicken, mushroom, pork and seafood broth cubes. The non-volatile taste components of four broth cubes were studied. Equivalent umami concentration (EUC) values of these broth cubes were evaluated and compared with their sensory results from hedonic tests. Only two soluble sugars, lactose and sucrose, were found. Contents of total free amino acids and monosodium glutamate (MSG)-like components ranged from 0.51 to 1.04mgg−1 and 0.48 to 0.56mgg−1, respectively. Contents of 5′-nucleotides and flavour 5′-nucleotides ranged from 2.67 to 3.66mgg−1 and 2.58 to 3.33mgg−1, respectively. EUC values were low and the umami intensities of one gramme of four soup bases were equivalent to those given by 0.14–0.32g MSG. Mushroom and pork soups were more preferred, whereas seafood soup was less preferred. Correlations of EUC values with sensory scores were established for chicken, pork and seafood soups. [Copyright &y& Elsevier]

Abstract: Four species of newly commercial edible mushrooms in China, including red oyster mushroom (Pleurotus djamor), ferula mushroom (Pleurotus ferulae), white-ling mushroom (Pleurotus nebrodensis) and purple spore oyster (Pleurotus sapidus) were studied. Their carbohydrate, polysaccharide, crude fibre, crude protein, crude fat and ash contents were in the ranges of 46.2–59.9%, 9.02–18.8%, 11.2–17.2%, 15.6–30.3%, 1.65–7.35% and 3.84–5.83%, respectively. Their mineral element contents varied significantly, with the (highest) potassium contents ranging from 12.3 to 16.3mg/g of dry weight and the (lowest) zinc contents ranging from 0.02 to 0.18mg/g of dry weight detected among six mineral elements. Their total soluble sugar contents ranged from 9.37 (red oyster mushroom) to 31.9mg/g (purple spore oyster) with the same levels in ferula mushroom (20.2mg/g) as white-ling mushroom (23.7mg/g). Their total amino acid contents and essential amino acid contents ranged from 84.4 to 192mg/g and from 24.8 to 71.5mg/g, respectively. Glutamic acid, aspartic acid, leucine and arginine were four major amino acids in these four species of mushrooms. Their palatable amino acid contents were high in ferula mushroom (53.6mg/g), moderate in white-ling mushroom and purple spore oyster (about 33.8mg/g), and low in red oyster mushroom (15.8mg/g). Results showed that these four species of newly commercial mushrooms in China were distinctly different in non-volatile components. [Copyright &y& Elsevier]

Abstract: Three species of canned mushrooms are available in Taiwan, including Agaricus bisporus, Volvariella volvacea and Flammulina velutipes. The non-volatile taste components of fruit bodies and broth in cans were studied. Mushroom cans of V. volvacea and F. velutipes had similar weights whereas the cans of A. bisporus were lighter. Contents of soluble sugars and polyols were in the range of 22.9–30.9 and 5.62–14.2 mg g−1 for fruit bodies and broth, respectively. Contents of total free amino acids were in the descending order of F. velutipes (247 and 146 μg g−1)> A. bisporus (42.8 and 33.3 μg g−1)> V. volvacea (27.2 and 12.4 μg g−1) for fruit bodies and broth, respectively. Three mushrooms were considerably different in their profiles of free amino acids. γ-Aminobutyric acid was found in the canned mushrooms. As compared with other taste components, contents of monosodium glutamate-like components were relatively lower. Contents of flavour 5′-nucleotides were in the range 14.8–36.5 μg g−1. Equivalent umami concentration (EUC) values were in the range of 0.10–13.2 mg MSG/100 g and in the descending order of F. velutipes > A. bisporus > V. volvacea. However, EUC values were low and insignificant in canned mushrooms. [Copyright &y& Elsevier]

Abstract: Three strawberry cultivars (Dover, Campineiro, and Oso Grande), grown in the same commercial plantation, were harvested at the ripe stage and stored at 6, 16 and 25 °C, for 6 days. During this period, chemical composition and antioxidant activity were evaluated. Results showed an increase in total soluble sugars, anthocyanin and vitamin C contents, indicating that a new biosynthesis had taken place during storage. Low temperature negatively affected anthocyanin and vitamin C accumulation, and positively affected soluble sugars, while flavonols, ellagic acid and total phenolic contents remained almost the same or even decreased at all temperatures. Despite differences in anthocyanin content between varieties and its increase during storage (higher with increasing temperature), there was no difference in the antioxidant activity between cultivars, which decreased after harvesting, independently of the temperature of storage. Variations in the proportion dehydroascorbic acid/ascorbic acid (DHA/AA) showed that there were differences between cultivars concerning adaptation of the fruit to low temperatures. The data obtained here indicate that cold storage is an effective way to maintain strawberry quality, but a compromise between sensorial and nutritional values can be achieved at 16 °C, for all the cultivars. [Copyright &y& Elsevier]

Green bananas were harvested at the full three-quarter stage, conditioned in polyethylene and stored for 35 days at 16 ± 1 °C and 85% relative humidity. Peel colour changed with time. The yellow colour ideal for consumption was achieved at 21 days and, after 28 days, brown specks started to appear. There was a significant increase in the pulp-to-peel ratio. The green fruit had high starch and low soluble sugars levels. Starch levels decreased significantly throughout ripening. At the seventh day of storage sucrose was prevalent, however, fructose and glucose levels increased while sucrose remained constant, decreasing after 28 days. Starch loss followed a first order reaction. Formation of glucose and fructose followed zero order kinetics with higher rate for fructose. The bioactive amines detected were putrescine, spermidine and serotonin. Serotonin decreased significantly after the 14th day of storage. Putrescine levels were similar up to 21 days and decreased significantly thereafter. [Copyright &y& Elsevier]

Ganoderma tsugae Murrill are currently popular and used in the formulation of nutraceuticals and as functional foods. The non-volatile components in the form of mature and baby fruit bodies (Ling chih), mycelia and fermentation filtrate from submerged culture were studied. Mycelia and filtrate contained significantly higher moisture contents (10.3% and 19.8%) and higher contents of carbohydrates, reducing sugars, crude ash and crude protein. Four forms of G. tsugae contained from 7.65% to 10.1% dry weight of total soluble sugars and polyols. Total free amino acid contents ranged from 2.50 to 149 mg g-1 dry weight and in the descending order of filtrate, mycelia, baby Ling chih and Ling chih. Contents of monosodium glutamate-like components ranged from 0.16 to 26.0 mg g-1 whereas, contents of sweet components ranged from 0.50 to 24.6 mg g-1. The bitter components were predominant. Contents of total and flavour 5′-nucleotides were high in filtrate (5.48 and 3.10 mg g-1, respectively). The umami intensities were expected to be in the descending order of filtrate, mycelia, baby Ling chih and Ling chih. [Copyright &y& Elsevier]

Chemical composition changes during ripening of the fruit of the muskmelon (Cucumis melo L.) were evaluated. Two cultivars, Piel de Sapo and Rochet, were studied in five different stages of maturity. Weight, soluble solids, pH, total carbohydrates, proteins and ash increased up to the full-ripe stage of both melon types, while a decrease in moisture occurred in the same period. Neutral Detergent Fiber (NDF) and pectins decreased continuously during the ripening process in the two cultivars of melon. The sugars were isolated, identified, and quantified using HPLC. The results showed that sucrose was the predominant sugar in ripe fruits, while glucose and fructose were higher in immature fruits. Analysis of variance confirmed significant differences (p<0.05) between the different stages in each cultivar for every parameter. A two-way ANOVA test showed significant interactions in the behavior of all the compounds between cultivars during ripening. [Copyright &y& Elsevier]

The effects of strain and cultivation medium on the chemical composition of the taste components, including soluble sugars and free amino acids, in the fruit-body of Hypsizygus marmoreus were investigated. Three strains, Hm 88-8, Hm 00-1 and Hm 00-5, commercially available in Japan, were cultivated. Fruit-bodies were picked from the cultivation media to determine soluble components by using HPLC. The fruit-bodies contained mannitol and trehalose as major soluble sugars. Difference of mannitol contents among the treatments was less than the trehalose contents. In contrast, trehalose contents were affected by both the strain and cultivation medium used. Aspartic acid, glutamic acid, glutamine and ornithine were identified as predominant amino acids. The yield of fruit-body and contents of MSG-like components, related to the taste of edible mushrooms, were improved by the addition of supplement to the cultivation medium. [Copyright &y& Elsevier]

Several parameters related to strawberry quality, such as texture, anthocyanin content, titratable acidity, pH, total ascorbic acid, and total soluble sugars, were evaluated over a week of cool storage. The results indicated that low temperature used to increase strawberry shelf-life could also induce small changes in some of the quality parameters studied. However, the data revealed the importance of the cultivar in question since there were some contrasting responses among the cultivars. Also the initial values for some of the parameters were clearly different, indicating that the cultivar is the most important factor for determining post-harvest quality and extended shelf-life. Texture is an important parameter with regard to shelf-life but was not determined since the ‘Mazi’ cultivar had a high initial value for texture but no changes occurred over the storage period. However, it had the shortest shelf-life. Changes in anthocyanin content were highly dependent on the cultivar. Except for ‘Toyonoka,’ no marked changes were observed in titratable acids or pH. Ascorbic acid decreased by 50% in all cultivars. The profiles of soluble sugars were different among cultivars but, for all of them, sucrose disappeared on day 2 of storage. [Copyright &y& Elsevier]

Controlled atmosphere (CA) storage has become a useful technique to extend vegetable shelf-life. The aim of this work is to select the most suitable conditions for green bean storage under CA, with the maintenance of macronutrients (proteins, total available carbohydrates, soluble sugars, neutral-detergent fibre and pectins). Samples were stored at 8°C, under different atmosphere conditions (normal atmospheric air, 5%O2+3%CO2, 3%O2+3%CO2 and 1%O2+3%CO2), and analyzed periodically during one month for dry matter (desiccation), proteins (Kjeldahl), total available carbohydrates (anthone), soluble sugars (HPLC), neutral-detergent fibre (gravimetry) and pectins (m-phenyphenol). Statistical analyses (ANOVA and Duncan tests) were applied to the analytical data to evaluate the effect of the treatments applied. The air composition 3% O2+3%CO2 at 8 °C was selected as the best one to extend shelf-life and preserve the nutritive value of this vegetable. [Copyright &y& Elsevier]

• A pre-storage treatment with salicylic acid reduced chilling injury in peach. • Salicylic acid treatment regulated sugar metabolism and increased sucrose content. • Treatment regulated the expression of genes related to sucrose metabolism. • Treatment increased expression of two dehydration-responsive transcription factors. Peach fruit stored in the cold are susceptible to chilling injury. A pre-storage treatment with the natural hormone salicylic acid can alleviate chilling damage, although the mechanism is unclear. We found that a treatment with 1 μmol L−1 salicylic acid for 15 min prior to storage at 4 °C delayed and reduced fruit internal browning, a symptom of chilling injury. Salicylic acid had a large effect on sugar metabolism, increasing total soluble sugars via a substantial increase in sucrose content. The transcript abundance of genes related to sucrose biosynthesis and degradation was significantly regulated by salicylic acid, consistent with the changes in sucrose content. Salicylic acid treatment also increased the expression of two DREB cold stress-related proteins, transcriptional activators that regulate cold resistance pathways. The results show that salicylic acid alleviates chilling injury in peach by multiple mechanisms, including an increased content of sucrose and activation of cold response genes. [ABSTRACT FROM AUTHOR]

• Cultivar influenced the fermentation properties of fermented cloudy apple juice. • Changfu gave the highest viable count and acetic acid content after fermentation. • Golden Delicious has the highest consumption of total sugars during fermentation. • Qinguan had in the highest contents of lactic acid after fermentation. • Changfu, Qinguan and Golden delicious suit for producing fermented cloudy juice. This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp. in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most the properties of the fermented cloudy apple juice. The fermented cloudy apple juices made from Changfu had the highest viable bacterial count and acetic acid contents (6.37 × 108 CFU/mL and 2.67 mg/mL, respectively). It also had higher sensory score, second only to Huaniu. The highest total sugar consumption, utilising fructose, glucose, and sucrose (33.07 mg/mL), was seen with Golden Delicious. Qinguan fermented cloudy apple juice had the highest contents of lactic acid (6.74 mg/mL) and total esters (921.36 μg/L); d -limonene also detected in this fermented cloudy apple juice. Of the nine cultivars examined in this study, Changfu, Qinguan, and Golden Delicious were the most suitable for producing fermented cloudy apple juice with better taste, higher viable count and more intense aroma. [ABSTRACT FROM AUTHOR]

• Endophytic bacteria (13 strains) were isolated from fruit body of Lyophyllum decastes. • Some endophyte could affect the characteristics of host fungus mycelia. • Non-volatile taste components were improved in mycelia cultivated with bacterial metabolites. • Endophyte has application potential on the cultivation of high-quality mushrooms. Endophytic bacteria are always related to the host different traits, including the secondary metabolites production. However, the effect and mechanism of endophytic bacteria in the mushrooms fruit body on mycelia are still not clear. In this study, we investigated the effect of endophytic bacterial metabolites on the quality of Lyophyllum decastes mycelia. Soluble sugars, starch, protein, free amino acids, 5′-Nucleotides, EUC, and organic acids contents of mycelia were analyzed. We found that endophytic bacterial metabolites significantly increased the contents of soluble sugars, starch, protein, free amino acids, organic acids, and EUC. The present study thus suggests that endophytic bacteria could promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia. [ABSTRACT FROM AUTHOR]