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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