Aims: Application of autochthonous strain Kocuria rosea KDF3 and its protease KP3 as adjuncts for acceleration of Kedong sufu ripening. Methods and Results: Kedong sufu was manufactured using autochthonous cultures (batch A), K. rosea KDF3 plus autochthonous cultures (batch B) and protease KP3 plus autochthonous cultures (batch C). The effects of certain key factors on the quality of sufu were analysed during a 150-day ripening period. The physicochemical properties of sufu samples from batches B and C after 120 days of ripening met the national standard requirements and samples from batch A after 150 days of ripening. The sensory evaluations of sufu samples from batches B and C after 120 days of ripening and from batch A after 150 days of ripening showed no significant differences (P > 0Á05). Furthermore, the mechanism underlying the shorter ripening time and typical sensory quality of sufu prepared with K. rosea KDF3 or protease KP3 was partly revealed by profiles of peptides and free amino acids. The maturation times of Kedong sufu were shortened by 30 days, and the desired characteristics were obtained by adding K. rosea KDF3 or its protease KP3. Conclusions: Kocuria rosea KDF3 or its protease KP3 can hasten sufu maturation. They could be used as adjuncts or additives for accelerating the ripening of Kedong sufu. Significance and Impact of the Study: This study is the first report of using autochthonous strain K. rosea KDF3 or its protease KP3 as adjuncts for accelerating Kedong sufu ripening. The results are useful for characterizing the ripening of Kedong sufu, and they lay the foundation for pilot plant tests and full-scale plant tests.

Impact transmission wave measurement technique was applied for nondestructive ripeness evaluation of Golden apples. Three types of texture properties referred to as firmness parameters, viscoelastic parameters and rupture parameter were measured from destructive penetration tests to represent apple ripeness. Curve‐fitted model functions of transmission velocity and time span were established to evaluate the texture properties with the correlation coefficients between 0.791 and 0.957. The transmission wave parameters were used to discriminate six groups of the apples for their ripeness. A discrimination accuracy of 86.7% was obtained. It was concluded that the transmission wave may be used as a nondestructive means for reliable estimation and discrimination of apple ripeness.