Abstract
［Objective］ This study aimed to improve the prevention and control of postharvest diseases of Fengtang plum fruit.［Methods］ The fruits were soaked in 200 μL/L thymol for 60 s and stored at (2.0±0.5) ℃.The decay rate,respiration intensity,firmness,h° of pericarp and flesh,and fungal community diversity were analyzed.［Results］］ High -throughput sequencing indicated that the primary rot -causing fungi on Fengtang plum fruits were Botrytis,Fusarium,Penicillium,and Alternaria.Thymol treatment reduced the diversity and abundance of microbial communities on the surface of Fengtang plum fruits.It inhibited the proliferation of the four main pathogenic fungal genera mentioned earlier and the increase in respiratory intensity of the fruits.Additionally,it delayed the decline in fruit firmness,h° of pericarp and flesh,significantly reducing the rate of decay in Fengtang plum fruits,so that maintaining Fengtang plum fruits quality.[Conclusion ] Thymol treatment can effectively reduce the abundance and complexity of fungal community and inhibit the proliferation of related pathogens during storage of plum fruit,thereby effectively maintain the quality of plum fruit after harvest.
Publication Date
2-18-2025
First Page
135
Last Page
143
DOI
10.13652/j.spjx.1003.5788.2024.80131
Recommended Citation
Hao, ZHANG; Rui, WANG; Yiming, TIAN; Chao, MA; and Yuhua, MA
(2025)
"Effect of thymol on fungal diversity of postharvest Fengtang plum,"
Food and Machinery: Vol. 40:
Iss.
11, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2024.80131
Available at:
https://www.ifoodmm.cn/journal/vol40/iss11/19
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