The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit
Microbial contamination is one of the main reasons for the quality deterioration of postharvest blueberries during storage. In this study, we investigated the surface microbiota of blueberry fruits stored at different temperatures via high-throughput sequencing of the 16S and ITS rRNA genes. The res...
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1611 |
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| author | Junying Wang Chong Shi Donglu Fang Jilu Che Wenlong Wu Lianfei Lyu Weilin Li |
| author_facet | Junying Wang Chong Shi Donglu Fang Jilu Che Wenlong Wu Lianfei Lyu Weilin Li |
| author_sort | Junying Wang |
| collection | DOAJ |
| description | Microbial contamination is one of the main reasons for the quality deterioration of postharvest blueberries during storage. In this study, we investigated the surface microbiota of blueberry fruits stored at different temperatures via high-throughput sequencing of the 16S and ITS rRNA genes. The results indicated that the α-diversity of the microbial communities in samples stored at 4 °C was much higher than that in samples stored at 25 °C. The composition of the bacterial and fungal communities on the surface of the blueberry fruits varied at different storage temperatures. Ascomycota, Basidiomycota, Anthophyta, Chlorophyta, Proteobacteria, and Cyanobacteria were the most abundant phyla in the bacterial community. Furthermore, five preservation quality indices were measured, and the influence on the α-diversity of the bacterial community was found to be significantly weaker than that of the fungal community. Based on the prediction of the bacterial flora function, the change in blueberry quality during storage was closely related to its surface microbial effect. This study provides a theoretical basis for an understanding of the microbiota on the surface of blueberry fruits to cause fruit spoilage, and the development of a targeted inhibition technology to preserve blueberry fruits under different storage and transportation environments. |
| first_indexed | 2024-03-11T05:01:58Z |
| format | Article |
| id | doaj.art-4c8d1e63efc140e79fb3ca5f90e29943 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:01:58Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-4c8d1e63efc140e79fb3ca5f90e299432023-11-17T19:14:09ZengMDPI AGFoods2304-81582023-04-01128161110.3390/foods12081611The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry FruitJunying Wang0Chong Shi1Donglu Fang2Jilu Che3Wenlong Wu4Lianfei Lyu5Weilin Li6Co-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing 210037, ChinaCo-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing 210037, ChinaCo-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing 210037, ChinaCo-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing 210037, ChinaKey Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, ChinaKey Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, ChinaCo-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing 210037, ChinaMicrobial contamination is one of the main reasons for the quality deterioration of postharvest blueberries during storage. In this study, we investigated the surface microbiota of blueberry fruits stored at different temperatures via high-throughput sequencing of the 16S and ITS rRNA genes. The results indicated that the α-diversity of the microbial communities in samples stored at 4 °C was much higher than that in samples stored at 25 °C. The composition of the bacterial and fungal communities on the surface of the blueberry fruits varied at different storage temperatures. Ascomycota, Basidiomycota, Anthophyta, Chlorophyta, Proteobacteria, and Cyanobacteria were the most abundant phyla in the bacterial community. Furthermore, five preservation quality indices were measured, and the influence on the α-diversity of the bacterial community was found to be significantly weaker than that of the fungal community. Based on the prediction of the bacterial flora function, the change in blueberry quality during storage was closely related to its surface microbial effect. This study provides a theoretical basis for an understanding of the microbiota on the surface of blueberry fruits to cause fruit spoilage, and the development of a targeted inhibition technology to preserve blueberry fruits under different storage and transportation environments.https://www.mdpi.com/2304-8158/12/8/1611blueberryhigh-throughput sequencingmicrobiomebiodiversitytemperature |
| spellingShingle | Junying Wang Chong Shi Donglu Fang Jilu Che Wenlong Wu Lianfei Lyu Weilin Li The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit Foods blueberry high-throughput sequencing microbiome biodiversity temperature |
| title | The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit |
| title_full | The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit |
| title_fullStr | The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit |
| title_full_unstemmed | The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit |
| title_short | The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit |
| title_sort | impact of storage temperature on the development of microbial communities on the surface of blueberry fruit |
| topic | blueberry high-throughput sequencing microbiome biodiversity temperature |
| url | https://www.mdpi.com/2304-8158/12/8/1611 |
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