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Latest research progress in fruit microbiome
Author:Cheng Lu   Approver:Zhang Meishen   Releaser:Jia Peiwen   Time:2022/12/29 10:46:00   Source:International Cooperation Division

Postharvest fruit decay is closely related to microbial activities. Recently, the fruit and vegetable storage, transportation and processing research team of the Institute of Biotechnology and Food Science of HAAFS has made new progress in the research on fruit decay prevention and control, and its relationship with microbial communities.

(1)In terms of post-harvest treatment, it was proved that 1-Methylcyclopropene and ozone treatment significantly reduced the decay of the fruits of Early Red Comice pear and winter jujube, and changed the microbial community structure on the fruit surface. Relevant achievements were published in Frontiers in Microbiology (2021, 12: 729014; IF=6.064) and Microbiological Research (2022, 262: 127110; IF=5.070) respectively.

Paper’s link: 1.Dynamic Microbiome Changes Reveal the Effect of 1-Methylcyclopropene Treatment on Reducing Post-harvest Fruit Decay in “Doyenne du Comice” Pear

2.Ozone reduces the fruit decay of postharvest winter jujube by altering the microbial community structure on fruit surface

(2)In terms of pre-harvest research, it was found that pre-harvest fruit-bagging significantly affected the post-harvest characteristics and fungal composition of pears, and reduced the decay during storage. Relevant achievements were published in BMC Microbiology (2022, 22:239; IF=4.465);

Paper’s link: Fruit bagging reduces the postharvest decay and alters the diversity of fruit surface fungal community in ‘Yali’ pear
(3)By analyzing the relationship between pear fruit decay and toxin, it was revealed that the change of microbial community in pear fruit decay was related to the accumulation of fungal toxins. Relevant achievements were published in Toxins (2022, 14:699; IF=5.075).

Paper’s link: Mycotoxin Production and the Relationship between Microbial Diversity and Mycotoxins in Pyrus bretschneideri Rehd cv. Huangguan Pear

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  Key words:Research progress, fruit decay, microbiome                View:342                  0