Zhao Lili, Li Hongbo, Liu Zhenbin, Hu Liangbin, Xu Dan, Zhu Xiaolin, Mo Haizhen
School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Foods. 2024 May 10;13(10):1473. doi: 10.3390/foods13101473.
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage period using high-throughput sequencing, as well as to monitor the changes in quality indexes throughout this period. Through internal transcribed spacer (ITS) sequencing, we identified two phyla (Basidiomycota and Ascomycota) and six genera (Cryptococcus, Bulleromyces, Sporidiobolus, Alternaria, Pseudozyma, and Sporobolomyces), which potentially contribute to the spoilage and deterioration of jujube, referred to as "core fungal taxa". A high correlation was further found between preservation indices (including decay rate, firmness, and total soluble solids) and the growth of multiple core fungi over time. These findings will provide insights and a theoretical basis for further research on preservation techniques related to biological control during date fruit storage.
采后腐烂是影响冬枣贮藏的一个紧迫问题。因此，开发高效安全的保鲜新技术非常重要。本研究旨在利用高通量测序阐明冬枣贮藏期间表皮上发现的真菌微生物群，并监测此期间品质指标的变化。通过内转录间隔区（ITS）测序，我们鉴定出两个门（担子菌门和子囊菌门）和六个属（隐球菌属、布勒酵母属、掷孢酵母属、链格孢属、假丝酵母属和掷孢酵母属），它们可能导致枣的腐败和变质，被称为“核心真菌类群”。进一步发现保鲜指标（包括腐烂率、硬度和总可溶性固形物）与多种核心真菌随时间的生长之间存在高度相关性。这些发现将为进一步研究枣果贮藏期间生物防治相关的保鲜技术提供见解和理论依据。
