Maintaining the balance of fungal community through active packaging film makes strawberry fruit pose pleasant flavor during storage

文献类型： 外文期刊

第一作者： Xu, Haishan

作者： Xu, Haishan;Quan, Qi;Chang, Xia;Ge, Shuai;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Xu, Haishan;Chang, Xia;Ge, Shuai;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Wang, Rongrong;Xu, Yanqun;Luo, Zisheng

作者机构：

关键词： Strawberry; Gelatin composite film; Flavor; Fungal community; Spearman correlation analysis

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： 2024 年 211 卷

页码：

收录情况： SCI

摘要： This study provided a new perspective on regulating strawberry flavor during storage by maintaining fungal community balance with active packaging film. Compared with initial strawberries (IS), gelatin composite filmpackaged strawberries (CG) showed pleasant fruity and fragrance flavor whose relative content of most esters (ethyl acetate, butyl acetate, etc), 2-hexen-1-ol, hexanal D, and 3-pentanone increased, while other treated strawberries possessed alcoholic, sour, or moldy flavor. Furthermore, the relative abundance of fungal community (Mycosphaerella, Botrytis, Papiliotrema, Vishniacozyma, Filobasidium, etc) in CG was similar to that of IS. However, Botrytis was the dominant fungal genus in other treated strawberries and their fungal diversity decreased. Spearman correlation coefficient indicated that Papiliotrema, Vishniacozyma, and Filobasidium were highly correlated with flavor formation of strawberries (esters, alcohols, aldehydes, etc). Therefore, this work contributed to understanding the effect of fungal community on flavor formation of strawberry fruit during storage and also revealing the great potential of gelatin composite film on maintaining the quality of postharvest strawberries during storage.

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