Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage. (1st July 2022)

• Record Type: Journal Article
• Authors: Cybulska, Justyna; Drobek, Magdalena; Panek, Jacek; Cruz-Rubio, José M.; Kurzyna-Szklarek, Magdalena; Zdunek, Artur; Frąc, Magdalena
• Is Part Of: Food chemistry. Volume 381(2022)
• Publication Date: 2022-07-01
• Subjects: Strawberry -- Pectin -- Mycobiota -- Microbiota -- Cold storage; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132151
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Conventional and organic cultivation systems of strawberry were compared. Modifications of pectins during cold storage were characterised. The activity of fungi and bacteria changed the structure of pectins. The organic system showed the greatest variety of fungi and bacteria. Acidobacteria Gp15 dominated in the microbiota of organic and conventional fruit. Abstract: Strawberry is very perishable fruit with rapid postharvest loss of quality and high susceptibility to microbial infections. In this work we study pectin modifications and microbiota and mycobiota composition in strawberry in conventional and organic cultivation systems. The enzymatic activity during postharvest storage of both types of strawberry was divided at the fifth day of storage into two phases: postharvest changes and rotting. Pectin molecules extracted from organic strawberries were longer and more branched compared to the conventional strawberries; however a more noticeable reorganization of molecular structure occurred. The sequential action of the pectinolytic enzymes had a direct effect on the molecular structure of pectin fractions. The observed changes in pectin structure relate to the synergistic activity of pectinolytic enzymes and some microorganisms. The organic system was characterized by a greater number and variety of bacteria and fungi during storage as compared to the conventional system.