Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages
Postharvest Biology and Technology(2023)
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.
更多查看译文
关键词
Sweet potato, Storage, Fungal community, High -throughput sequencing, Quality
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要