Hot air treatment reduces postharvest decay in Chinese bayberries during storage by affecting fungal community composition

Sodium carboxymethyl cellulose hydrogels containing montmorillonite-NaClO2 for postharvest preservation of Chinese bayberries

Owing to their lack of outer skin, Chinese bayberries are highly susceptible to mechanical damage during picking, which accelerates bacterial invasion and rotting, shortening their shelf life. In this study, montmorillonite (MMT) was used to absorb an aqueous sodium chlorite solution embedded in a carboxymethyl cellulose sodium hydrogel after freeze drying, and the hydrogel was crosslinked by Al3+ ions. Al3+ hydrolyzed to produce H+, creating an acidic environment within the hydrogel and reacting with NaClO2 to slowly release ClO2. We prepared a ClO2 slow-release hydrogel gasket with 0.5 wt% MMT-NaClO2 and investigated its storage effect on postharvest Chinese bayberries. Its inhibition rates against Escherichia coli and Listeria monocytogenes were 98.84% and 98.96%, respectively. The results showed that the gasket preserved the appearance and nutritional properties of the berries. The antibacterial hydrogel reduced hardness loss by 26.57% and ascorbic acid loss by 46.36%. This new storage method could also be applicable to other fruits and vegetables.

Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.)

Biological antagonists serve as the most important green alternatives to chemical fungicides, a class of microorganism that inhibits the growth of pathogenic fungi to reduce fruit incidence. In this paper, healthy and diseased peach fruit was selected for amplicon sequencing of the epiphytic microbiota on their surface to obtain a comprehensive understanding. Community structure, diversity and LefSe analysis were performed to screen Acetobacter, Muribaculaceae and Burkholderia as the core bacteria, Mycosphaerella, Penicillium and Alternaria as the core fungi, they showed significant differences and were highly enriched. Two strains fungi (Penicillium K3 and N1) and one strain antagonistic bacteria (Burkholderia J2) were isolated. The in intro test results indicated the bacterial suspension, fermentation broth and volatile organic compounds of antagonistic bacteria J2 were able to significantly inhibit pathogen growth. In vivo experiments, peach was stored at 28 °C for 6 days after different treatments, and samples were taken every day. It was found that Burkholderia J2 enhanced peach resistance by increasing the activities of antioxidant-related enzymes such as SOD, POD, PAL, PPO, GR, MDHAR, and DHAR. The results improved that Burkholderia J2 has great biocontrol potential and could be used as a candidate strain for green control of blue mold.

High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition

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.

Reuse of waste Myrica rubra for green synthesis of nitrogen-doped carbon dots as an "on-off-on" fluorescent probe for Fe3+ and ascorbic acid detection

As one kind of high nutrition fruits, abandoned Myrica rubra causes great waste due to short storage period. For resource utilization, we herein fabricated the Myrica rubra-based N-doped carbon dots (MN-CDs) by a facile/green hydrothermal method. MN-CDs, fabricated from four regions of China, displayed significant differences in their corresponding fluorescence intensities (FIs). Interestingly, different batches of waxberry samples from the same region (Wenzhou, China) exhibited slight differences in their FIs, and also an excellent anti-photobleaching and anti-salt capacity. Based on Fe³⁺-triggered quenching effect and fluorescent recovery by redox reaction of AA and Fe³⁺, MN-CDs were employed to construct an "on-off-on" switch probe for sequential detection of Fe³⁺ and ascorbic acid (AA). Through Zeta potential, UV spectrum, Stern-Volmer equation, and valence-conduction band theory, the Fe³⁺-triggered quenching belonged to a static quenching process, which resulted from the synergistic contribution of inner filtering effect and photo-induced electron transfer mechanisms. The linear ranges for Fe³⁺ and AA detections were 1-1000 and 0.1-1000 mM. The limits of detection were 0.3 μM for Fe³⁺ in environmental waters, and 0.03 μM for AA in pharmaceutical tablets and fruit juice samples. Under 365-nm UV lamp, the color changes of test papers were easily observed from dark blue and bright blue in the presence of Fe³⁺ and AA, and thus the MN-CDs-based switch probe could be satisfactorily used for visually qualitative detection of Fe³⁺ and AA outdoor with our naked eyes. To sum up, MN-CDs not only realize resource reutilization of abandoned Myrica rubra, but also offer an convenient outdoor approach for qualitative detection of Fe³⁺ and AA in complex matrices.

An overview of the nutritional value, health properties, and future challenges of Chinese bayberry

Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.