Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages

文献类型： 外文期刊

第一作者： Li, Lulu

作者： Li, Lulu;Sun, Hong-Nan;Zhang, Miao;Mu, Tai-Hua;Khan, Nasir Mehmood;Ahmad, Shujaat;Khan, Nasir Mehmood;Ahmad, Shujaat;Validov, Shamil Z.

作者机构：

关键词： Sweet potato; Storage; Fungal community; High -throughput sequencing; Quality

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：7.0； 五年影响因子：6.9 ）

ISSN： 0925-5214

年卷期： 2023 年 201 卷

页码：

收录情况： SCI

摘要： Changes in fungi communities, nutritional, physiological and sensory characteristics of sweet potato tuber roots (TRs) under Chinese representative storages (under-ground, U; semi-underground, S; above-ground, A) were investigated. Diversity of fungal communities of sweet potato TRs under different storages was decreased with storage extension and rotting process. A storage showed the slowest decrease of starch and the highest umami taste in sweet potato TRs than U and S storages, indicating its better edible quality. In addition, communities and quality correspondence analysis indicated that sucrose and total phenol content (TPC) was positively correlated with DPPH and Phenylalanine ammonia-lyase, but negatively correlated with malondialdehyde (MDA). MDA had a negative correlation with beneficial fungi Penicillium, but a positive correlation with pathogen fungi Fusarium. This study revealed changes in fungal communities and quality of sweet potato TRs during storage, providing a basis for effective storage ways development.

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