Citrus fruit are highly susceptible to infection by several fungal pathogens during postharvest storage. Therefore, harvested citrus fruit receive a series of treatments in the packhouse such as initial drenching, washing and disinfection, immersion in heated solutions of chemical fungicides and waxing that also include fungicides to reduce the inoculum load, eradicate existing infections and protect the fruit from subsequent infections. However, little is currently known about the impact of these packhouse management practices on the naturally-occurring microbiota of citrus fruit. The present study provides a comprehensive information on the effects of packhouse treatments on the peel microbiome of mandarin fruit (cv. Orr). Results revealed significant shifts in the diversity of both bacterial and fungal community, particularly after hot chemical-drench treatment. Notably, the packhouse treatments did not show significant effect on the relative abundance of Penicillium in the peel tissue, which are, the most common postharvest pathogen of citrus fruits.. Results of our study at this particular packhouse suggest that the initial drenching treatment had a lesser impact on the peel micrbiome, while hot chemical drenching and waxing treatments significantly altered the fruit peel microbial diversity.

柑橘类水果在收获后的贮藏过程中极易受到几种真菌病原体的感染。因此，收获的柑橘类水果在包装室中进行了一系列处理，例如最初的淋洗，清洗和消毒，浸入化学杀菌剂的加热溶液中以及上蜡，其中还包括杀菌剂以减少接种量，根除现有的感染并保护果实免受随后的侵害。感染。但是，目前对于这些包装车间管理实践对柑橘类水果自然存在的微生物群的影响知之甚少。本研究提供了关于pack处理对普通话果皮微生物组（cv。Orr）的影响的综合信息。结果显示细菌和真菌群落的多样性发生了显着变化，特别是在热化学浸透处理之后。值得注意的是，保鲜库的处理方法并未显示出对相对丰度的显着影响。果皮组织中的青霉菌是柑桔类水果收获后最常见的病原体。我们在这家专门包装厂的研究结果表明，最初的淋洗处理对果皮微生物组的影响较小，而热化学淋洗和打蜡处理则显着改变了果皮的微生物多样性。