Sugarcane is an essential crop for sugar and ethanol production. Immediate processing of sugarcane is necessary after harvested because of rapid sucrose losses and deterioration of stalks. This study was conducted to fill the knowledge gap regarding the exploration of fungal communities in harvested deteriorating sugarcane. Experiments were performed on simulating production at 30 °C and 40 °C after 0, 12, and 60 h of sugarcane harvesting and powder-processing. Both pH and sucrose content declined significantly within 12 h. Fungal taxa were unraveled using ITS amplicon sequencing. With the increasing temperature, the diversity of the fungal community decreased over time. The fungal community structure significantly changed within 12 h of bagasse storage. Before stored, the dominant genus (species) in bagasse was Wickerhamomyces (W. anomalus). Following storage, Kazachstania (K. humilis) and Saccharomyces (S. cerevisiae) gradually grew, becoming abundant fungi at 30 °C and 40 °C. The bagasse at different temperatures had a similar pattern after storage for the same intervals, indicating that the temperature was the primary cause for the variation of core features. Moreover, most of the top fungal genera were significantly correlated with environmental factors (pH and sucrose of sugarcane, storage time, and temperature). In addition, the impact of dominant fungal species isolated from the deteriorating sugarcane on sucrose content and pH in the stored sugarcane juice was verified. The study highlighted the importance of timeliness to refine sugar as soon as possible after harvesting the sugarcane. The lessons learned from this research are vital for sugarcane growers and the sugar industry for minimizing post-harvest losses.

中文翻译：

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来自收获的甘蔗的甘蔗渣储存的真菌变质

甘蔗是糖和乙醇生产的重要作物。由于蔗糖快速流失和茎秆变质，收获后必须立即加工甘蔗。进行这项研究是为了填补关于在收获的变质甘蔗中探索真菌群落的知识空白。在甘蔗收获和粉末加工 0、12 和 60 小时后，对 30 °C 和 40 °C 下的模拟生产进行了实验。pH 值和蔗糖含量均在 12 小时内显着下降。真菌类群使用 ITS 扩增子测序解开。随着温度的升高，真菌群落的多样性随着时间的推移而下降。甘蔗渣储存12小时内真菌群落结构发生显着变化。在储存之前，甘蔗渣中的优势属（种）是 Wickerhamomyces (W. anomalus)。储存后，Kazachstania (K. humilis) 和 Saccharomyces (S. cerevisiae) 逐渐生长，在 30 °C 和 40 °C 下成为丰富的真菌。不同温度下的甘蔗渣在储存相同时间间隔后具有相似的模式，表明温度是核心特征变化的主要原因。此外，大多数顶级真菌属与环境因素（甘蔗的 pH 值和蔗糖、储存时间和温度）显着相关。此外，还验证了从恶化的甘蔗中分离出的优势真菌物种对储存的甘蔗汁中蔗糖含量和 pH 值的影响。该研究强调了在收获甘蔗后尽快提炼糖的及时性的重要性。