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Variable characteristics of microbial communities on the surface of sweet cherries under different storage conditions
Postharvest Biology and Technology ( IF 6.4 ) Pub Date : 2021-03-01 , DOI: 10.1016/j.postharvbio.2020.111408
Qian Zhang , Wencong Shi , Bo Zhou , Haiyun Du , Liangqing Xi , Man Zou , Hui Zou , Li Xin , Zheng Gao , Yilun Chen

Abstract Ripe fruit is susceptible to postharvest rotting induced by microbial pathogens. The development of fruit storage technologies requires a comprehensive understanding of the overall microbial community involved in fruit storage. In this study, we investigated the microbiota of bacteria and fungi on cherry surfaces under room-temperature storage condition (25 ℃) and low-temperature storage condition (0 ℃) using high-throughput sequencing. The results demonstrated that Enterobacter, Erwinia, Botrytis, and unidentified Pleosporales were significantly enriched in the rotten samples, while Bacillus and Aureobasidium were enriched in the unrotten samples. After the fruit rotted, more dramatic changes were observed in fungal microbiota than in bacterial microbiota. Rotting significantly reduced fungal α-diversity without noticeably altering bacterial α-diversity, under both room-temperature storage and low-temperature storage conditions. Furthermore, temperature condition significantly impacted the composition of the surface microbiota of cherries, and the microbiota changed more significant when rotting under room-temperature storage condition than under low-temperature storage condition. Low-temperature storage reduced the α-diversity and network complexity. Significant correlations among potential pathogens, beneficial microorganisms, and other microbiota members indicated that in addition to pathogens, microbiota along with pathogens also influences fruit rot. This study provides new insight into the dynamics of the microbiome in cherries during storage.

中文翻译:

不同贮藏条件下甜樱桃表面微生物群落变化特征

摘要 成熟果实易受微生物病原体引起的采后腐烂。水果储藏技术的发展需要全面了解水果储藏中涉及的整体微生物群落。在这项研究中,我们使用高通量测序研究了室温(25 ℃)和低温(0 ℃)储存条件下樱桃表面细菌和真菌的微生物群。结果表明,腐烂样品中肠杆菌属、欧文氏菌属、葡萄孢属菌和不明孢子目显着富集,而芽孢杆菌属和金芽孢杆菌在未腐烂样品中显着富集。果实腐烂后,在真菌微生物群中观察到比在细菌微生物群中更显着的变化。在室温储存和低温储存条件下,腐烂显着降低了真菌 α 多样性,而没有明显改变细菌 α 多样性。此外,温度条件显着影响樱桃表面微生物群的组成,室温贮藏条件下腐烂时微生物群的变化比低温贮藏条件下更显着。低温存储降低了α多样性和网络复杂性。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。在常温储存和低温储存条件下。此外,温度条件显着影响樱桃表面微生物群的组成,室温贮藏条件下腐烂时微生物群的变化比低温贮藏条件下更显着。低温存储降低了α-多样性和网络复杂性。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。在常温储存和低温储存条件下。此外,温度条件显着影响樱桃表面微生物群的组成,室温贮藏条件下腐烂时微生物群的变化比低温贮藏条件下更显着。低温存储降低了α-多样性和网络复杂性。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。温度条件显着影响樱桃表面微生物群的组成,常温贮藏条件下腐烂时微生物群的变化比低温贮藏条件下更显着。低温存储降低了α-多样性和网络复杂性。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。温度条件显着影响樱桃表面微生物群的组成,常温贮藏条件下腐烂时微生物群的变化比低温贮藏条件下更显着。低温存储降低了α-多样性和网络复杂性。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。潜在病原体、有益微生物和其他微生物群成员之间的显着相关性表明,除了病原体外,微生物群与病原体也影响果实腐烂。这项研究为樱桃储藏过程中微生物群的动态提供了新的见解。
更新日期:2021-03-01
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