High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition
Shuangdi Hou,
Gaopeng Zhang,
Wei Zhao,
Jiaxuan Zheng,
Min Xue,
Yanli Fan,
Xia Liu
Affiliations
Shuangdi Hou
State 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, China
Gaopeng Zhang
State 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, China
Wei Zhao
State 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, China
Jiaxuan Zheng
State 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, China
Min Xue
State 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, China
Yanli Fan
School of Food & Wine, Ningxia University, Yinchuan 750021, China
Xia Liu
State 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, China
Fresh goji (Lycium barbarum 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% O2 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% O2-shocking and control groups. The results showed that 90% O2 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 Filobasidium sp., Alternaria sp., and Cladosporium sp. We provide a new insight into the disease development and quality changes during the storage of postharvest goji berries.
