Background: Fresh vegetables harbor an assemblage of different microorganisms on their surfaces. The phyllosphere microbiota is important for maintaining plant health and managing crop quality before and after harvest. However, the diversity and ecology of fungal communities are largely unexplored in fresh vegetables. This study investigated the phyllosphere mycobiota of field-grown broccoli florets (n = 66) collected from 22 farms across four regions in Korea, using culturing, amplicon sequencing of the internal transcribed spacer region, and microbial network analysis.
Results: Microbial network analysis identified core genera (Purpureocillium, Filobasidium, Cystofilobasidium, Papiliotrema, Aureobasidium, and unclassified genera of Capnodiales) specific to the broccoli phyllosphere. The composition and network complexity of core and unique populations varied among farming regions, and was associated with local agro-meteorological conditions. The complexity of microbial associations was higher in mature communities than in immature communities, but complexity was lost upon development of plant pathogenic disease. Broccoli mycobiota were classified according to the dominance of Purpurecillium. While Purpurecillium-type microbiota were prevalent in normal samples, Filobasidium-type microbiota were frequently observed in immature, damaged, or postharvest samples.
Conclusions: Together, fungal communities were important components of phyllosphere microbiota on fresh vegetables, and have substantial potential for exploitation to enhance and stabilize plant health and growth.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9976476 | PMC |
| http://dx.doi.org/10.1186/s40793-023-00474-0 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective.
Front Nutr
February 2025
Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China.
Fresh-cut fruit and vegetables are susceptible to browning during storage and subsequent consumption. The cell membrane acts as a vital structural barrier, compartmentalizing various substances within living organisms. The fresh-cutting process induces mechanical injuries, disrupting these membranes and resulting in the leakage of cellular contents.
View Article and Find Full Text PDFResearch on postharvest tomato freshness recognition method based on RGB-S and ResNet34.
J Food Sci
March 2025
College of Mathematics and Informatics, South China Agricultural University, Guangzhou, China.
The accurate identification of postharvest tomato freshness is critical for fruit growers to plan their postharvest storage, transportation, and wholesale processes. In this study, a method based on improved frequency-tuned (FT) visual saliency detection and ResNet34 model is proposed for nondestructive identification of postharvest tomato freshness. The L*, Y, and H components were extracted as effective features to be introduced into the original FT algorithm by performing color space analysis and image processing operations on tomatoes variation images with different freshness levels.
View Article and Find Full Text PDFPreparation, characterization and application of chitosan/thyme essential oil composite film.
Sci Rep
March 2025
Department of Packaging Engineering, Henan University of Science and Technology, Luoyang, China.
In order to prepare a chitosan-based antibacterial film with excellent mechanical properties and study its properties, the tape casting method was used to prepare the composite film from chitosan, glycerin and thyme essential oil. Through single factor test and response surface optimization test, the tensile strength and elongation at break were used as response indicators to prepare the composite film with better mechanical properties, and the physical properties, water vapor permeability, solubility and bacteriostasis of the composite film were measured, and the characterization of the microstructure of the composite films. The results showed that the optimized composite film ratio was 1.
View Article and Find Full Text PDFEdible films and coatings, its chemical crosslinking, starch-protein interaction and application in food system: A systematic review.
Int J Biol Macromol
March 2025
Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun 248002, Uttarakhand, India. Electronic address:
Food waste is a significant issue for food packaging companies, with extending the shelf life of perishable items a primary goal of modern preservation technology. Edible films and coatings (EFC) offer a promising, sustainable solution to this challenge, drawing attention for their effectiveness in reducing waste by prolonging food shelf life. These coatings and films incorporates binding agents (food-grade), solvents, and additives (plasticizers, surfactants, cross-linkers, antimicrobial agents, nanoparticles, and fruit or vegetable residues) to modify EFC properties.
View Article and Find Full Text PDFObjective: Cowpea is an important dry bean in developing countries, and its young leaves and green pods are consumed as fresh vegetables. Consuming green pods provides vitamins, minerals, and functional components for small-scale farmers with limited access to vegetables. However, the accumulation process of functional components in young cowpea pods is unknown.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!