Hot air treatment reduces postharvest decay in Chinese bayberries during storage by affecting fungal community composition

Dai K 1 , Han P 1 , Zou X 2 , Jiang S 1 , Xu F 1 , Wang H 1 Show all authors , Wei Y 3 , Shao X 4

Affiliations 

  • 1 College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
  • 2 College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China; Yingdong College of Food Science and Engineering, Shaoguan University, Shaoguan 512005, China
  • 3 College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China. Electronic address: [email protected]
  • 4 College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China. Electronic address: [email protected]
Food Res Int, 2021 02;140:110021.
PMID: 33648251 DOI: 10.1016/j.foodres.2020.110021

Abstract

Chinese bayberry fruit were treated with hot air (HA) at 48 ℃ for 3 h and then stored at 4 ℃ for 15 d. Changes in fungal communities were analyzed by high-throughput sequencing (HTS), and decay and fruit quality were monitored during storage. The results showed that HA treatment effectively maintains fruit quality and the richness and diversity of fungal communities. Heat treatment inhibited decay development and reduced the growth of fungi in the genera Botryotinia spp., Davidiella spp., Hanseniaspora spp., and Candida spp. Canonical correspondence analysis further revealed that Botryotinia spp. and Davidiella spp. were positively correlated with fruit decay and weight loss. FUNGuild analysis demonstrated that HA-treated bayberries had a lower relative abundance within the plant pathogen guild, but higher relative abundance within the endophyte guild. The results suggest that HA treatment reduces pathogens by favoring the increase of endophytes, providing new insight into the decay development and quality changes during the storage of postharvest Chinese bayberries.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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