Journal of the Science of Food and Agriculture最新文献

{"title":"Neurotoxic impacts of neonicotinoid pesticide residues in Chinese honey on Apis mellifera L.","authors":"Haoming Guo, Nan Xiao, Yabo Liang, Xueke Liu, Peng Wang, Donghui Liu","doi":"10.1002/jsfa.70154","DOIUrl":"https://doi.org/10.1002/jsfa.70154","url":null,"abstract":"<p><strong>Background: </strong>The threat to bees of neonicotinoid pesticides (NEOs) has raised concern. However, data on the disruption of the bee nervous system following long-term low-dose exposure are lacking. In this study, six NEOs were quantified in 31 honey samples from China, and their behavioral effects on bees were evaluated.</p><p><strong>Results: </strong>Neonicotinoid pesticide detection rates ranged from 35.48% to 83.87%, with mean residue concentrations of 2.39-6.73 μg kg⁻¹. Clothianidin showed the highest detection frequency (83.87%), with an average residue of 5.54 μg kg^-1. To assess neurotoxic effects at actual residue levels, bees were fed NEO-contaminated syrup for 21 days. This exposure significantly downregulated eight neurotransmitters, particularly 5-hydroxytryptamine (5-HT) and tryptophan (Trp), impairing normal physiological function. Behavioral assays showed reductions of 31.71% to 68.53% in displacement distance, 27.13% to 40.06% in movement rate, and 64.58% to 77.14% in inter-individual contact time.</p><p><strong>Conclusion: </strong>This study confirmed that the NEO residues in honey could hinder bees' ability to communicate and forage, with potential adverse effects on the development of bee populations. It demonstrated that bees exposed to real-world residue levels of NEOs exhibit neurological impairments. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of the postharvest biochemical, biophysical and biological properties of 61 cultivars of North American pawpaw (Asimina triloba) fruit.","authors":"Robert G Brannan","doi":"10.1002/jsfa.70115","DOIUrl":"https://doi.org/10.1002/jsfa.70115","url":null,"abstract":"<p><p>Fruit from the North American pawpaw (Asimina triloba) is unfamiliar to many as a food crop and botanically unusual because it is the northernmost genus and only temperate member of the tropical Annonaceae family. It is the largest edible fruit native to North America. Wild or unnamed cultivars of pawpaw account for much of the pawpaw that is sold in the United States, however, there are over 160 named cultivars of pawpaw. Only a few hundred papers accounts for the entirety of the published research on pawpaw, and the majority of that research is focused on preharvest growth characteristics. Manuscripts that exist about biochemical, biological, and biophysical properties of pawpaw tend to not identify the cultivars that were assayed. This review presents an overview of biochemical, biological, and biophysical properties of named cultivars of the North American pawpaw (Asimina triloba). Sixty-one named pawpaw cultivars were analyzed and compared. The biochemical, biological, and biophysical properties reported in this study provide a strong basis to the view the pawpaw through a wider lens that could lead to breakthroughs in the development of new food products, functional insights, and processing technologies. Understanding the differences in quality attributes between pawpaw cultivars can aid in improving this underutilized fruit crop. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of cinnamaldehyde-shellac nanoparticle-filled chitosan packaging material and application in chilled beef preservation.","authors":"Donghui Li, Ziyuan Zhou, Shilin Liu, Yan Li","doi":"10.1002/jsfa.70155","DOIUrl":"https://doi.org/10.1002/jsfa.70155","url":null,"abstract":"<p><strong>Background: </strong>Cinnamaldehyde (CA) is the main functional component of cinnamon essential oil, exhibits strong anti-microbial activity and safety. Shellac (SHL) nanoparticles enable the encapsulation and controlled release of CA while improving the physiochemical properties of chitosan (CS) films. To strengthen the anti-bacterial activity of SHL-CS films, CA-SHL nanoparticles were prepared by an anti-solvent precipitation method with Tween 80 as surfactant, and subsequently incorporated into CS film-forming solution. The resulting CA-SHL nanoparticle-filled CS coatings were then applied for the preservation of chilled beef.</p><p><strong>Results: </strong>The particle size of CA-SHL nanoparticles showed a unimodal distribution, decreasing with higher SHL content or lower CA concentration. Stable CA-SHL nanoparticles had relatively low zeta-potential values, indicating the stabilization effect of Tween 80. Incorporation of CA-SHL nanoparticles into CS films improved UV barrier properties, reduced water vapor permeability, improved pH corrosion resistance, and strengthened anti-bacterial activity. The CA-SHL nanoparticle-filled CS coatings extended the shelf life of chilled beef from 4 to 8 days.</p><p><strong>Conclusion: </strong>The enhanced properties of CA-SHL nanoparticle-filled CS composite films highlight their strong potential for food packaging and preservation. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Real-time CO₂ monitoring for early detection of grain spoilage and mycotoxin contamination.","authors":"Elisavet Kiaitsi, Sandro Zanardi, Michael Sulyok, Angel Medina, Ben Ingram, Michele Suman, Esther Garcia-Cela","doi":"10.1002/jsfa.70151","DOIUrl":"https://doi.org/10.1002/jsfa.70151","url":null,"abstract":"<p><strong>Background: </strong>This study aimed to compare the use of real-time CO₂, temperature (T) and relative humidity (RH) sensors as indicators of stored grain quality management, specifically for early detection of mould activity and mycotoxin contamination. Initial experiments were conducted using mini-silos containing naturally contaminated wheat grain (1.5 kg) stored at different moisture contents of 15-30% (water activity, a_w = 0.78 to 0.98), to evaluate their effects on grain respiration.</p><p><strong>Results: </strong>Respiration rates and dry matter losses increased with grain moisture content. A larger-scale, nine-month study was then conducted using two pilot-scale silos (2.5 t; 1400 cm diameter; 2050 cm height) equipped with ATEX-compliant CO₂/RH/T sensors. A 'wet pocket' was simulated by introducing water to a localised area to mimic a water ingress event. This led to a rapid rise in CO₂ levels while T remained relatively stable. Mycotoxin analyses of the affected and unaffected regions showed a clear increase in the concentration and diversity of mycotoxins, particularly aflatoxin B1, aflatoxin B2, deoxynivalenol, deoxynivaenol-3-glucoside and moniliformin, in the wet pocket area.</p><p><strong>Conclusion: </strong>Real-time CO₂ monitoring provided a faster and more sensitive indication of spoilage and mycotoxin risk compared to T and RH measurements. This highlights the potential for developing early-warning systems for stored grain management based predominantly on continuous CO₂ monitoring. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The modification of wheat gluten and its application in flour.","authors":"Yongling Song, Siqi Ren, Yuanyuan Hou, Jia Li, Zhi Xu","doi":"10.1002/jsfa.70150","DOIUrl":"https://doi.org/10.1002/jsfa.70150","url":null,"abstract":"<p><strong>Background: </strong>Wheat gluten is a low-cost, high-quality plant protein. However, it has poor solubility, and how to apply it in food should be explored. Ultra-high-pressure (UHP) technology is one of the most popular non-thermal food processing technologies. UHP, as a physical modification method, possesses great potential in food processing. In this experiment, the wheat gluten was modified by UHP to enhance its solubility. Additionally, single-factor and response surface methods were adopted to optimize the UHP modification process of wheat gluten. Moreover, the influence of modified wheat gluten on the quality of flour products was investigated.</p><p><strong>Results: </strong>The optimal solubility of wheat gluten was 0.651 mg mL^-1 when the treatment time was 13 min, the pressure was 398 MPa, and the temperature was 19 °C. With increasing proportion of wheat gluten (0-50 g kg^-1), the wet gluten content, farinograph index, tensile energy, and noodle water absorption of the samples were considerably improved. Meanwhile, the effect of adding modified wheat gluten at the same ratio was more significant.</p><p><strong>Conclusion: </strong>Based on the changes in various indicators, the research results indicate that the modified wheat gluten improved the quality and taste of flour products in comparison to the unmodified wheat gluten. The quality of the noodles was best when the proportion of modified wheat gluten added was 20 g kg^-1. This study provides an effective reference for the flour products industry to achieve efficient and green quality upgrading. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moisture sorption isotherms and thermodynamic properties of isomaltulose-enriched mango.","authors":"Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Matheus de Souza Cruz, Maria Júlia Neves Martins, Marcio Augusto Ribeiro Sanches, Javier Telis-Romero","doi":"10.1002/jsfa.70149","DOIUrl":"https://doi.org/10.1002/jsfa.70149","url":null,"abstract":"<p><strong>Background: </strong>Moisture sorption isotherms and thermodynamic parameters are essential for designing and optimizing food processing and storage systems. This study aimed to evaluate these characteristics in untreated and osmotically treated mango slices, using isomaltulose and sucrose as osmotic agents. Moisture sorption isotherms were determined at temperatures ranging from 313.15 to 353.15 K using the static gravimetric method. The net isosteric heat of sorption was calculated using the Clausius-Clapeyron equation, along with differential enthalpy, entropy, and Gibbs free energy.</p><p><strong>Results: </strong>The sorption isotherms exhibited type II and III behavior. Microbiological stability was maintained at equilibrium moisture content levels below 0.20, 0.15, and 0.20 kg water per kg dry matter for untreated mango and samples treated with sucrose and isomaltulose, respectively. In all cases, equilibrium moisture content decreased with increasing temperature. Among the models tested, the Guggenheim-Anderson-de Boer (GAB) model provided the best fit to the experimental data (R² > 0.994, χ² ≤ 6.9 × 10^-4, RMSE ≤2.6 × 10^-2). The isosteric heat and entropy values suggested that moisture-solid interactions resembled those of pure water at moisture levels above 0.35 kg water per kg dry matter. Gibbs free energy values indicated a non-spontaneous sorption process for untreated mango, whereas sorption in treated samples was spontaneous.</p><p><strong>Conclusion: </strong>The enthalpy-entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy-driven. Isomaltulose-treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fed-batch fermentation of Phaffia rhodozyma D3 for enhanced astaxanthin production and nutritional components analysis.","authors":"Jiale Feng, Yuexin Gao, Xinzhu Wang, Wantang Ji, Qianxi Zhao, Jiahua Zhang, Yu Wang, Bo Nan, Xia Li, Yuhua Wang","doi":"10.1002/jsfa.70147","DOIUrl":"https://doi.org/10.1002/jsfa.70147","url":null,"abstract":"<p><strong>Background: </strong>Astaxanthin is a high-value ketocarotenoid with excellent antioxidant properties, anti-tumor and immune-enhancing properties, which has a broad development prospect in the food, feed, medical and nutraceutical industries. Currently, Phaffia rhodozyma is a promising source for natural astaxanthin. The study adopted a fed-batch fermentation strategy to improve the astaxanthin production and determine the nutrient composition of the P. rhodozyma D3 culture.</p><p><strong>Results: </strong>The results showed that the optimal fed-batch fermentation was a two-stage carbon/nitrogen (C/N) fed-batch fermentation. The astaxanthin content was 5.386 mg/g, 1.27 times that of batch fermentation. The nutrient composition of the P. rhodozyma D3 culture was also determined by high-performance liquid chromatography (HPLC) and gas chromatography (GC). It revealed a composition rich in astaxanthin, proteins, lipids, minerals, and unsaturated fatty acids, complying with feed additive regulations established by the US Food and Drug Administration (FDA), the European Commission, and China's Ministry of Agriculture and Rural Affairs. The crude protein, total sugars, crude fat and crude fiber content of the culture were 34.8%, 31.5%, 9.6%, and 1.4%, respectively. Fatty acids were mainly oleic acid and linoleic acid, glutamate and aspartic acids were the main amino acids with contents of 33.16 and 31.36 mg/g, respectively.</p><p><strong>Conclusion: </strong>It demonstrated that the fed-batch fermentation strategy promoted astaxanthin production and that P. rhodozyma contains numerous nutritional ingredients, which can potentially serve as high-value functional components in animal feed formulations. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonically extracted flaxseed mucilage: an effective egg substitute in gluten-free noodles to enhance cooking quality and reduce energy value.","authors":"Elif Yaver","doi":"10.1002/jsfa.70148","DOIUrl":"https://doi.org/10.1002/jsfa.70148","url":null,"abstract":"<p><strong>Background: </strong>Flaxseed mucilage is a natural hydrocolloid that can be easily extracted from whole flaxseed or defatted flaxseed meal. It can be used as a thickening, emulsifying, water-retention, suspending and gelling agent to improve the technological features of foodstuffs. Moreover, flaxseed mucilage, as a natural soluble fiber source, has potential health benefits such as regulating gut microbiota, promoting satiety and reducing cholesterol levels. Due to its technological properties and health benefits, it has recently received attention from consumers, producers and researchers. In this study, flaxseed mucilage was extracted from cold-pressed flaxseed meal using conventional and ultrasound-assisted extraction methods. To enhance nutritional quality, solutions of conventionally and ultrasonically extracted flaxseed mucilages were separately used in gluten-free noodles as egg substitutes at 0%, 25%, 50%, 75% and 100% levels. The effects of mucilage type and level on the chemical, technological, textural and sensory quality of noodles were investigated.</p><p><strong>Results: </strong>Incorporation of sonicated mucilage revealed a firmer texture, lower cooking loss and stronger antioxidant activity in gluten-free noodles compared with conventionally extracted mucilage. Increasing the level of flaxseed mucilage from 0 to 100% reduced fat content and energy value, and enhanced the antioxidant activity of noodles. Substitution of eggs with mucilage (up to 75%) exhibited better cooking quality than 100% egg noodles. Sensorially, the substitution of eggs with sonicated mucilage elicited greater overall acceptability scores.</p><p><strong>Conclusion: </strong>The results demonstrated that ultrasonically extracted flaxseed mucilage has potential as a natural and sustainable hydrocolloid to replace eggs in the preparation of high-quality and healthy gluten-free noodles. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive properties of Vicia canescens subsp. variegata (Willd.) P.H. Davis, Fabaceae: antioxidant, antiparkinsonian and relevance to food and agriculture use.","authors":"Bilge Aydın, Muhammed Sait Ertuğrul, İsmail Çağrı Aydın, Rüstem Anıl Uğan, Mustafa Özkaraca, Hafize Yuca, Hilal Özbek, Cavit Kazaz, Ufuk Okkay, Songül Karakaya, Ahmet Hacımüftüoğlu, Zühal Güvenalp","doi":"10.1002/jsfa.70140","DOIUrl":"https://doi.org/10.1002/jsfa.70140","url":null,"abstract":"<p><strong>Background: </strong>Various Vicia species belonging to the Fabaceae family are known to be used in different parts of the world both in human nutrition and as animal feed, and also have pharmacological potential in the prevention and treatment of various diseases. With this perspective, in the present study, the possible antiparkinsonian effects of extracts prepared from Vicia canescens subsp. variegata were investigated in cell culture and on 6-hydroxydopamine (6-OHDA)-induced Parkinson's model rats. The effects of the plant on the pathophysiology of Parkinson's disease were evaluated by biochemical and histopathological analyses; in addition, the structures of the compounds isolated from the active extracts were elucidated and the in vitro antioxidant and antiparkinsonian activities of these compounds were determined.</p><p><strong>Results: </strong>Methanol and n-butanol extracts prepared from the aerial parts of V. canescens subsp. variegata showed significant antiparkinsonian effects both in cell culture and in a rat model. Histopathological and biochemical analyses were also parallel to in vivo experiments. As a result of the isolation studies, six flavonol glycosides were obtained from the plant, and their antioxidant capacities as well as antiparkinsonian effects were subsequently evaluated. The highest biological effect was observed in quercetin-3-O-α-l-rhamnopyranoside (quercitrin, VCB-3).</p><p><strong>Conclusion: </strong>In the light of the studies, the antiparkinsonian effects of V. canescens subsp. variegata was evaluated. It was seen that they prevented neurodegeneration and the oxidative stress that occurred, and the most effective compounds were determined. Two new compounds named viciacoside A and B have been added to the literature as a result of this research. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metabolic regulation of vitexin-like compound accumulation during mung bean (Vigna radiata) seed development.","authors":"Yihan Zhao, Nan Xiang, Yaoyao Cheng, Honglin Chen, Xinbo Guo","doi":"10.1002/jsfa.70141","DOIUrl":"https://doi.org/10.1002/jsfa.70141","url":null,"abstract":"<p><strong>Background: </strong>Mung bean has a long history as a legume used for both food and medicine, and contains biologically active substances such as vitexin, so it is critical to study the molecular mechanism of vitexin synthesis and metabolism in mung bean for biofortification. In this study, four mung bean varieties (LL655, SH-1, ZL-5, and ZL-13) with different seed coat colors were chosen to study the dynamic change patterns of the content of vitexin-like compounds and the key genes of their anabolic pathways during mung bean seed development, and the antioxidant activity was evaluated to reveal the nutritious profiles of mung bean seeds during development.</p><p><strong>Results: </strong>Results showed that the contents of both vitexin and isovitexin gradually increased with seed maturation, with vitexin being the most abundant characteristic phenolics. I2'H and IF7MAT positively regulated the accumulation of vitexin-like compounds. The antioxidant capacity of mung bean seeds generally increased during maturation. Transcription factors belonging to AP2/ERF, MYB, and bHLH families may have the ability to regulate phenolic accumulation during seed development.</p><p><strong>Conclusion: </strong>These findings elucidated the expression patterns of genes involved in the metabolic pathway for the synthesis of vitexin-like compounds in mung bean, laid the groundwork for the biofortification of mung bean crops via molecular breeding, and provided a reference for the cultivation of high-quality mung bean varieties. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}