Gualandri Valeria, Larcher Roberto, Franciosi Elena, Paolini Mauro, Nardin Tiziana, Pertot Ilaria, Guzzon Raffaele
Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all'Adige, TN, Italy.
Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all'Adige, TN, Italy.
Molecules. 2025 May 26;30(11):2322. doi: 10.3390/molecules30112322.
Apple scab is a disease caused by ; it alters the vegetative cycle of apple trees and affects the fruits in orchards or during post-harvest storage. Utilizing rotten apples in cidermaking is a promising technique to mitigate crop losses; nonetheless, uncertainties persist regarding the beneficial effects of damaged fruits. This study involves a thorough chemical analysis of cider produced from both healthy and scab-infected fruits to identify compositional changes caused by microbial proliferation and to assess their impact on cider quality. Apples infected by post-harvest apple scab, as opposed to uninfected apples, were employed in cidermaking. The peel microbiota was described by plate count, and next-generation sequencing-based metabarcoding methods were used to describe the peel microbiota, while HPLC and GC MS-MS were used to characterize the cider compositions. Apples infected with post-harvest scab host a specific fungal consortium with higher biodiversity, as evidenced by the Shannon evenness index, especially in the fungi kingdom. The presence of apple scab slows fermentation by up to 23%, lowers ethanol accumulation by up to 0.4%, and affects certain cider constituents: sugars, alcohols, amino acids, fatty acids, and esters. The statistical treatment of data relative to the chemical profile (PLS and PCA on the 31 compounds with VIP > 1) distinguishes ciders made from altered or safe fruits. Scab-infected apples can be valorized in the agri-food industry; however, microbiota alterations must not be underestimated. It is necessary to implement adequate mitigation strategies.
苹果黑星病是由 引起的一种病害；它会改变苹果树的营养周期，并影响果园中的果实或采后储存期间的果实。在苹果酒酿造中利用腐烂苹果是减轻作物损失的一项有前景的技术；尽管如此，受损果实的有益效果仍存在不确定性。本研究对由健康果实和感染黑星病的果实制成的苹果酒进行了全面的化学分析，以确定微生物增殖引起的成分变化，并评估它们对苹果酒质量的影响。与未感染的苹果相反，采后感染苹果黑星病的苹果被用于苹果酒酿造。通过平板计数描述果皮微生物群，并使用基于下一代测序的宏条形码方法描述果皮微生物群，同时使用HPLC和GC MS-MS对苹果酒成分进行表征。采后感染黑星病的苹果拥有特定的真菌群落，生物多样性更高，香农均匀度指数证明了这一点，尤其是在真菌界。苹果黑星病的存在会使发酵速度减慢高达23%，乙醇积累量降低高达0.4%，并影响某些苹果酒成分：糖、醇、氨基酸、脂肪酸和酯。对与化学特征相关的数据进行统计处理（对VIP>1的31种化合物进行PLS和PCA）可以区分由变质或安全果实制成的苹果酒。感染黑星病的苹果在农业食品工业中可以得到有效利用；然而，微生物群的改变绝不能被低估。有必要实施适当的缓解策略。
