College of Food Science, Southwest University, Chongqing 400715, PR China.
College of Food Science, Southwest University, Chongqing 400715, PR China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, PR China.
Int J Food Microbiol. 2022 Oct 16;379:109866. doi: 10.1016/j.ijfoodmicro.2022.109866. Epub 2022 Aug 1.
Microbial antagonists are effective and environmentally friendly in controlling postharvest diseases of fruit. The present study investigated the influence of D. nepalensis on epiphytic microbiome and postharvest decay of jujube. Results showed that D. nepalensis notably reduced fungal decay, maintained the fruit firmness and delayed discoloration. The epiphytic microbiome revealed that D. nepalensis changed the fungal communities, but few influence on bacterial communities were observed. D. nepalensis, as the dominant population in the treatment group, decreased the abundance of pathogenic fungi of Alternaria, Penicillium, Fusarium and Botrytis, while increased the beneficial bacteria of Pantoea. The canonical correspondence analysis revealed that Debaryomyces was negatively correlated with the decay rate, whereas Penicillium, Acremonium, Rhodosporidiobolus and Hansfordia were positively correlated. In conclusion, D. nepalensis altered the successional process of fungal and bacterial communities to reduce the decay rate of jujube during storage.
微生物拮抗剂在控制水果采后病害方面具有高效和环保的特点。本研究调查了尼泊尔酒酵母菌对枣子的生境微生物组和采后腐烂的影响。结果表明，尼泊尔酒酵母菌显著降低了真菌腐烂，保持了果实硬度并延缓了变色。生境微生物组揭示，尼泊尔酒酵母菌改变了真菌群落，但对细菌群落的影响较小。尼泊尔酒酵母菌作为处理组的优势种群，降低了Alternaria、Penicillium、Fusarium 和 Botrytis 等病原菌真菌的丰度，同时增加了 Pantoea 等有益细菌的丰度。典范对应分析显示，德巴利酵母菌与腐烂率呈负相关，而 Penicillium、Acremonium、Rhodosporidiobolus 和 Hansfordia 则与腐烂率呈正相关。综上所述，尼泊尔酒酵母菌改变了真菌和细菌群落的演替过程，从而降低了枣子在贮藏过程中的腐烂率。
