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'Cuixiang' kiwifruit are usually hard when purchased and need to be stored to soften before they can be eaten. However, kiwifruit are respiratory leaps that are prone to concentrated ripening, and the uncontrollable evolution of kiwifruit fruit quality during home storage can lead to a poor consumer experience and a reduced desire to buy. In this paper, the evolution of fruit quality of 'Cuixiang' kiwifruit under home storage conditions was systematically analyzed based on the dimensions of physicochemical characteristics, organoleptic quality, and aroma characteristics. In terms of physicochemical characteristics, titratable acid content and hardness of kiwifruit decreased significantly during home storage, while the content of total soluble solids, sugar-acid ratio, and weight loss tended to increase significantly. Based on the correlation of the above indexes, hardness was chosen to establish a zero-level kinetic shelf-life prediction model, and the model had good accuracy and reliability. Meanwhile, the artificial sensory evaluation showed that, except for the appearance score, which continued to decrease during the storage period, the scores of other sensory indexes, such as color, aroma, taste, texture, etc., increased significantly and peaked on the 11th day. Therefore, the total artificial sensory scores of 'Cuixiang' kiwifruit were the highest on the 11th day of home storage, which was the most suitable for consumption at this time. Gas chromatography-mass spectrometry was used to evaluate the aroma profile of kiwifruit, and a total of 513 volatile organic compounds were detected, with ester concentrations accounting for the highest percentage of kiwifruit samples at different stages of home storage, and terpenes showing the highest percentage of species. On the 1st day and the 7th day, the volatiles were more abundant and the aroma was more complex, with the highest content of aldehydes and a prominent herbaceous note. On the 11th day, the proportion of esters in the total volatiles was significantly higher than that on the 1st day and the 7th day, and the fruity and sweet flavors were more intense. [ABSTRACT FROM AUTHOR]

Brown millet and millet bran are rich in nutrients. After stabilization treatment, they are easy to store and transport. However, it is difficult for them to be accepted as food ingredients by consumers due to their poor texture and taste. Micronization can alter chemical and functional properties of materials, potentially improving quality of brown millet and millet bran, as well as their taste. This study investigated the effects of micronization on morphology attributes (particle size distribution, microstructure and color), functional attributes (oil binding capacity, water binding capacity, water solubility index, swelling capacity and bulk density), and digestion and release of free polyphenols and flavonoids in fresh and radio frequency (RF) stabilized brown millet and millet bran. The results showed that micronization treatment effectively reduced particle size of the samples, increased particle surface area, significantly improved powder color, and affected their microstructure. Micronization treatment also increased bulk density of brown millet and millet bran. When the particle size was reduced to pass through a 150-mesh sieve, the bulk density of fresh and RF stabilized brown millet and millet bran increased by 13.68%, 38.77% and 22.50%, 25.33%, respectively. Micronization reduced oil binding capacity and water binding capacity of the samples, and both indicators continuously decreased with the decline of particle size. Micronization also improved the release of antioxidant substances (free polyphenols and free flavonoids) from brown millet and millet bran. When digestion for 120 min, the release of free flavonoids in intestine of 150-mesh fresh brown millet powder increased by 70.89% compared with 50-mesh powder, and the release of free polyphenols in stomach increased by 12.22%. This study indicates that micronization can improve functional and nutritional attributes of brown millet and millet bran, offering valuable reference and guidance for the development of micronized raw materials from brown millet and millet bran. [ABSTRACT FROM AUTHOR]