Effects of post-harvest fungal infection of apples on chemical characteristics of cider

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia bruneiensis, and Pichia kudriavzevii, were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. Saccharomyces cerevisiae strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two Saccharomyces cerevisiae strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.

Involvement of Organic Acid in the Control Mechanism of ε-Poly-L-lysine (ε-PL) on Blue Mold Caused by Penicillium expansum in Apple Fruits

Blue mold is one of the most serious postharvest diseases in apples caused by Penicillium expansum. The purpose of this study is to determine the effect of ε-poly-L-lysine (ε-PL) on the pathogenicity of P. expansum and explore the potential mechanism from the perspective of organic acid. The study investigates the effect of ε-PL treatment on the growth and acid production of P. expansum in vitro and in vivo. When the concentration of ε-PL was 50 mg/L, the growth of P. expansum was inhibited and the decrease in pH value was delayed in the medium. For example, on the third day of culture, P. expansum reduced the pH of the medium from 6.1 to 4.15, and ε-PL inhibited the decrease in the pH value at most 34.4%. When the concentration reached 1000 or 2000 mg/L, the infection of P. expansum in fruits was effectively inhibited. During the growth and infection of P. expansum, gluconic acid is one of the main factors leading to the pH value falling in the local environment. After ε-PL treatment, the accumulation of gluconic acid decreased, the activity of glucose oxidase was suppressed, and then the decline in the local environmental pH slowed down. In addition, after ε-PL treatment, the activities of cell-wall-degrading enzymes, such as cellulase (CL) and polygalacturonase (PG), in the different areas of the P. expansum–apple interaction were also affected by pH change. The results show that ε-PL inhibited the pathogenicity of P. expansum by affecting the accumulation of gluconic acid and slowing the decline in pH in fruit tissues, so as to affect the pathogenicity of P. expansum. This is the first time that the mechanism of ε-PL interfering with the pathogenicity of P. expansum from the perspective of organic acids is clarified.

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.