## 4 Discussion  
This study investigates the nutritional value and metabolic profiles of _S. grosvenorii_ from different regions and processing stages, employing nutrient composition analysis and untargeted metabolomics. We observed significant differences in nutrient content across various groups, except for the total and soluble dietary fiber in fresh _S. grosvenorii_ from Yongfu and Longsheng. This indicates that regional variations and processing levels influence the fruit's nutritional composition. Notably, the three varieties studied contained higher levels of Mg, K, Ca, and Fe, suggesting their potential role in supporting metabolism, muscle function, and heart health [25]. Fresh _S. grosvenorii_ from Yongfu contained significantly higher levels of most minerals compared with its dried counterpart, indicating that processing may lead to mineral loss in the fruit. Metabolomics analysis revealed variations in metabolite types and quantities across the different groups. The most abundant metabolites across all groups were carboxylic acids and derivatives, fatty acyls, organooxygen compounds, and benzene derivatives. These compounds may account for the unique flavor, nutritional profile, and various biological activities of _S. grosvenorii_ from different regions and processing stages. The fresh Yongfu _S. grosvenorii_ group exhibited higher levels of proline, \(\beta\)-leucine, 2-hydroxybenzaldehyde, and 4-hydroxyphenylacetaldehyde compared with both the fresh Longsheng and dried Yongfu _S. grosvenorii_ groups. These elevated levels suggest that the distinct aroma of Yongfu _S. grosvenorii_ may be more pronounced than that of the other varieties [26]. Additionally, the fresh Yongfu _S. grosvenorii_ contained higher concentrations of pantotheanate, methyl jasmonate, and kojibiose, suggesting that it may possess superior anti-oxidant properties and overall quality [27]. Furthermore, the increased levels of cellopentaose and trehalose in the fresh Yongfu _S. grosvenorii_ group compared with the fresh Longsheng group suggest that Yongfu _S. grosvenorii_ may be better equipped to maintain cellular structure and function, thereby preserving its quality under adverse conditions [28]. The fresh Longsheng variety of _S. grosvenorii_ contains higher levels of L-2-hydroxyglutaric acid compared with the Yongfu variety. This suggests that Longsheng _S. grosvenorii_ may ripen earlier than fruits from Yongfu [29]. Additionally, the concentrations of phenylalanine, arabinose, muramic acid, and phenylacetic acid are higher in fresh Longsheng _S. grosvenorii_. This indicates that Longsheng _S. grosvenorii_ may have more effective regulation of growth and metabolic processes than the Yongfu variety [30]. These metabolite accumulations are likely influenced by the plant's growth environment, natural adaptations, and genetic variations. The observed differences in the metabolic pathways between _S. grosvenorii_ from Yongfu and Longsheng indicate distinct variations in amino acid biosynthesis. These variations likely stem from genetic factors or environmental influences. This finding supports the notion that cultivation in different regions leads to significant differences in metabolite profiles. The dried Yongfu _S. grosvenorii_ group exhibited higher levels of citric acid, dodecanoic acid, and phenolic compounds compared with the fresh fruit. This indicates that the drying process enhances the flavor profile of _S. grosvenorii_ from Yongfu, potentially making the dried fruits more flavorful and distinctive [31]. These findings could explain why the aroma of processed _S. grosvenorii_ is more pronounced when brewed into tea, as opposed to the milder scent of the raw fruit [32]. This study used nutrient composition analysis and untargeted metabolomics to explore the nutritional value and metabolic profiles of _S. grosvenorii_ from different regions and processing stages. Significant differences in nutrient content among various groups were found, showing the impacts of regional variations and processing levels.