High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition
Fresh goji (<i>Lycium barbarum</i> L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d. Decay, aerobic plate count, firmness, weight loss, total soluble solid (TSS), and titratable acidity (TA) were evaluated du...
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2548 |
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| author | Shuangdi Hou Gaopeng Zhang Wei Zhao Jiaxuan Zheng Min Xue Yanli Fan Xia Liu |
| author_facet | Shuangdi Hou Gaopeng Zhang Wei Zhao Jiaxuan Zheng Min Xue Yanli Fan Xia Liu |
| author_sort | Shuangdi Hou |
| collection | DOAJ |
| description | Fresh goji (<i>Lycium barbarum</i> L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d. Decay, aerobic plate count, firmness, weight loss, total soluble solid (TSS), and titratable acidity (TA) were evaluated during storage. A total of 90% O<sub>2</sub> shocking more effectively reduced decay and maintained the weight loss and firmness of goji berries. Subsequently, changes in fungi communities were analyzed using high-throughput sequencing (HTS) in the 90% O<sub>2</sub>-shocking and control groups. The results showed that 90% O<sub>2</sub> shocking retained the richness and diversity of fungi communities and the microbiome was related to the quality properties of the fruit. Thus, we inferred that high oxygen shocking inhibited the development of natural decay and maintained the satisfying quality of goji berries by affecting the fungi community composition, which reduced the growth of pathogenic fungi and harmful saprotrophic fungi in the genera, such as <i>Filobasidium</i> sp., <i>Alternaria</i> sp., and <i>Cladosporium</i> sp. We provide a new insight into the disease development and quality changes during the storage of postharvest goji berries. |
| first_indexed | 2024-03-11T01:41:17Z |
| format | Article |
| id | doaj.art-a666b949739246c8acd8ca4ebbf3d122 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:17Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a666b949739246c8acd8ca4ebbf3d1222023-11-18T16:34:07ZengMDPI AGFoods2304-81582023-06-011213254810.3390/foods12132548High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community CompositionShuangdi Hou0Gaopeng Zhang1Wei Zhao2Jiaxuan Zheng3Min Xue4Yanli Fan5Xia Liu6State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaSchool of Food & Wine, Ningxia University, Yinchuan 750021, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaFresh goji (<i>Lycium barbarum</i> L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d. Decay, aerobic plate count, firmness, weight loss, total soluble solid (TSS), and titratable acidity (TA) were evaluated during storage. A total of 90% O<sub>2</sub> shocking more effectively reduced decay and maintained the weight loss and firmness of goji berries. Subsequently, changes in fungi communities were analyzed using high-throughput sequencing (HTS) in the 90% O<sub>2</sub>-shocking and control groups. The results showed that 90% O<sub>2</sub> shocking retained the richness and diversity of fungi communities and the microbiome was related to the quality properties of the fruit. Thus, we inferred that high oxygen shocking inhibited the development of natural decay and maintained the satisfying quality of goji berries by affecting the fungi community composition, which reduced the growth of pathogenic fungi and harmful saprotrophic fungi in the genera, such as <i>Filobasidium</i> sp., <i>Alternaria</i> sp., and <i>Cladosporium</i> sp. We provide a new insight into the disease development and quality changes during the storage of postharvest goji berries.https://www.mdpi.com/2304-8158/12/13/2548fungi communityhigh oxygen shockinggoji berryquality |
| spellingShingle | Shuangdi Hou Gaopeng Zhang Wei Zhao Jiaxuan Zheng Min Xue Yanli Fan Xia Liu High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition Foods fungi community high oxygen shocking goji berry quality |
| title | High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition |
| title_full | High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition |
| title_fullStr | High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition |
| title_full_unstemmed | High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition |
| title_short | High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition |
| title_sort | high oxygen shocking reduces postharvest disease and maintains satisfying quality in fresh goji berries during cold storage by affecting fungi community composition |
| topic | fungi community high oxygen shocking goji berry quality |
| url | https://www.mdpi.com/2304-8158/12/13/2548 |
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