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This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (Lonicera caerulea 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 0.21–1.10 g H2O/g dry weight. Generally, low to medium temperatures (40–55 °C) showed a better effect on the quality than high temperatures (60–65 °C). Specifically, drying at 40 °C exclusively resulted in better retention of cuticular wax, the best sensory appearance, and the highest total phenolic content. Drying at 45 °C and 50 °C resulted in the highest antioxidant capacity and the optimal sensory flavor. Drying at 55 °C led to the highest soluble solid/acid ratio, ascorbic acid concentration, total flavonoid, and total anthocyanin. The work introduces an innovative raw berry product and provides a comprehensive practical and theoretical framework for convective dehydration of blue honeysuckle berries. [ABSTRACT FROM AUTHOR]

Blue honeysuckle (Lonicera caerulea L.) is an emerging fruit crop; however, determining its proper harvest time in commercial cultivation remains challenging due to its rapid fruit development characteristics. In this study, we investigated 17 agronomic traits of three blue honeysuckle cultivars harvested on 5 successive dates within their respective harvest windows. 'Lanjingling', 'Wulan', and 'Berel' showed solid–acid ratios (SS:TA) ranging from 10.00 to 16.01, 8.13 to 10.23, and 5.77 to 7.11, respectively; anthocyanin contents ranged from 233.85 to 276.83 mg/100 g, 236.38 to 312.23 mg/100 g, and 235.71 to 334.98 mg/100 g, respectively; vitamin C contents ranged from 88.43 to 99.68 mg/100 g, 108.13 to 191.23 mg/100 g, and 89.71 to 120.40 mg/100 g, respectively; phenolic contents ranged from 25.22 to 37.59 mg/g, 25.40 to 36.52 mg/g, and 37.66 to 50.00 mg/g, respectively. The results revealed the SS:TA value consistently increased with delayed harvesting and were significantly negatively correlated with fruit firmness, total acidity, shelf life, and respiration intensity, suggesting it is an ideal maturity indicator for blue honeysuckle berries. The factor analysis suggests that the suitable harvest date for 'Lanjingling' could be either 47 days after flowering (DAF) with an SS:TA value of approximately 10.0, characterized by high firmness, extended shelf life, and elevated levels of anthocyanins and phenolics; or 67 DAF (SS:TA ≈ 16.0), characterized by high vitamin C content and sweetness, and larger size and weight. For 'Wulan', it suggests the suitable harvest date is either 54 DAF (SS:TA ≈ 9.0), yielding fruit with high levels of anthocyanins and vitamin C; or 62 DAF (SS:TA > 10.0), yielding fruit with high sweetness and large size and weight. For 'Berel', it is suggested to be either 52 DAF (SS:TA ≈ 6.5), resulting in fruit with high levels of anthocyanins and vitamin C; or 62 DAF (SS:TA > 7.0), resulting in balanced levels of the fruit quality traits. [ABSTRACT FROM AUTHOR]

Microwave foam drying (MFD) is a novel drying technology particularly for the drying of agricultural products with high viscosity and thermal-sensitive components. The effect of dissipation of microwave energy on the drying process of berry puree was investigated in MFD conditions. The results show that the dissipation of microwave energy induces the vapor pressure inside the berry puree to improve the formation of bubbles. The changes of pressure inside bubbles of berry puree follow Sine equations. The favorable conditions of bubbles formation inside berry puree are the temperature of 70-80°C with the corresponding viscosity of 70-80 pa s and moisture content of 80-85% (wb). The dissipation of microwave energy in berry puree tends to decaying trend due to the changes of dielectric properties. Moisture content has the most significant positive effect on both dielectric constant and dielectric loss factor of berry puree, followed by the density, and the drying temperature has the least but significant effect on both indicators. The focusing phenomenon of microwave irradiation depended on the dielectric properties determines the distribution of temperature of berry puree. The findings in current work contribute to a better understanding the MFD behavior of berry puree and will help to optimize the drying conditions of MFD for enhancing energy efficiency and drying quality. [ABSTRACT FROM AUTHOR]

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. The bitterness thresholds of these compounds were determined to be 11.9 μg/mL, 33.5 μg/mL and 60.2 μg/mL. Subsequently, the differences in bitterness among 16 blue honeysuckle varieties were evaluated. The wild varieties A1 and A2 exhibited the highest bitter intensity. 7-Ketologanin, with the highest concentration of 34.70–37.11 mg/100 g and taste activity values of 29.16–31.18 in A1 and A2, was first identified as a bitter contributor in blue honeysuckle. There was no significant difference in bitter intensity between the reconstitution model and the original sample, confirming the contribution of the three bitter compounds. This study lays the foundation for the bitter improvement and variety selection of blue honeysuckle resources. [Display omitted] • There were 32 potential bitter compounds identified in blue honeysuckle berries. • 7-Ketologanin was firstly identified in blue honeysuckle berries. • 7-Ketologanin, sweroside and loganin were determined as the key bitter compounds. • The threshold values of 3 bitter compounds in water were firstly determined. • Bitter differences were explored among 16 blue honeysuckle varieties. [ABSTRACT FROM AUTHOR]

[Display omitted] • The key aroma-active compounds in blue honeysuckle were determined firstly. • The aroma profile of blue honeysuckle was fruity, floral, grassy, sweet, and sour. • The OAVs of most aroma-active compounds in wild samples were higher than cultivars. • Six key aroma-active compounds (OAV ≥ 1) were verified finally in blue honeysuckle. Blue honeysuckle (Lonicera caerulea L.) berries are nutritionally rich and unique in flavor. However, its aroma compounds have not been known well. In this study, the key aroma-active compounds in 8 different varieties of blue honeysuckle berries were studied by sensory-directed analysis. Sensory evaluation suggested that the aroma profile of blue honeysuckle berry was fruity, floral, grassy, sweet, and sour. A total of 68 aroma compounds were detected by two-dimensional comprehensive gas chromatography–olfactometry-mass spectrometry analysis (GC × GC-O-MS). Then, aroma extraction dilution analysis (AEDA) and odor activity value (OAV) showed that 12 compounds were indicated to be the major aroma contributors. According to the principal component analysis (PCA) results, eight varieties were divided into three categories for their differences on alcohols and terpenoids content. Finally, the aroma recombination and omission experiments determined that linalool, hexanal, eucalyptol, octanal, nonanal, and ethyl 2-methylbutyrate were the key aroma-active compounds in blue honeysuckle berries. [ABSTRACT FROM AUTHOR]