Dynamics of Microbial Community Structure and Metabolites during Mulberry Ripening
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fruit Materials
2.2. Raw Materials and Reagents
2.3. Measurement of Basic Physiological Indicators
2.3.1. Fruit Weight, Total Soluble Solids, Juice Yield, and pH Value
2.3.2. Total Acid
2.3.3. Total Sugars
2.3.4. Determining the Content of Phenolic Compounds
2.4. Determination of Antioxidant Capacity
2.4.1. Determination of ABTS Radical Scavenging Activity (Hereinafter Referred to as ABTS RSA)
2.4.2. Determination of DPPH Radical Scavenging Activity (Hereinafter Referred to as DPPH RSA)
2.5. Determination of Organic Acids
2.6. Determination of Amino Acids
2.7. Determination of Mineral Content
2.8. Analysis of Volatile Compounds
2.9. Metagenomic DNA Extraction, Amplification, and Sequencing
2.10. Statistical Analyses
3. Results and Discussion
3.1. Dynamic Changes in Basic Physiological Indicators of WHDS during Ripening
3.2. Dynamic Changes in Antioxidant Capacity of WHDS during Ripening
3.3. Dynamic Changes in Organic Acids in WHDS during Ripening
3.4. Dynamic Changes in Amino Acids in WHDS during Ripening
3.5. Dynamic Changes in Mineral Content in WHDS during Ripening
3.6. Dynamic Changes in Volatile Flavour Compounds in WHDS during Ripening
3.7. Dynamic Changes in Community Structures in WHDS during Ripening
3.8. Correlation Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Phase | S1 | S2 | S3 | S4 | S5 |
---|---|---|---|---|---|
pH | 3.55 ± 0.02c | 3.46 ± 0.03d | 3.78 ± 0.04a | 3.66 ± 0.04b | 3.68 ± 0.03b |
Weight of single fruit (g) | 1.47 ± 0.01d | 1.60 ± 0.01c | 1.98 ± 0.02b | 2.08 ± 0.02a | 2.07 ± 0.03a |
Soluble solids (B.rix) | 8.85 ± 0.41e | 10.08 ± 0.25d | 11.25 ± 0.33c | 18.94 ± 0.22b | 21.64 ± 0.58a |
Juice yield (%) | 23.05 ± 0.29e | 32.10 ± 0.09d | 43.71 ± 0.70c | 52.76 ± 0.38a | 51.67 ± 0.36b |
Total acid (g/L) | 5.39 ± 0.02a | 3.75 ± 0.03b | 2.64 ± 0.02c | 1.55 ± 0.03d | 0.39 ± 0.03e |
Total sugar (g/L) | 0.22 ± 0.02e | 0.31 ± 0.06d | 0.58 ± 0.04c | 0.71 ± 0.14b | 0.92 ± 0.66a |
Total phenolics (g/L) | 7.13 ± 0.03e | 10.06 ± 0.20d | 11.47 ± 0.11c | 26.15 ± 0.43a | 17.35 ± 0.18b |
Total flavonoids (g/L) | 0.89 ± 0.01c | 1.65 ± 0.02b | 1.38 ± 0.01b | 2.46 ± 0.03a | 1.78 ± 0.04b |
Total anthocyanins (mg/L) | 74.73 ± 0.62e | 110.74 ± 1.54d | 185.97 ± 2.72c | 587.60 ± 7.38a | 341.09 ± 4.81b |
Phase | S1 | S2 | S3 | S4 | S5 |
---|---|---|---|---|---|
Tartaric acid (mg/g) | 12.55 ± 0.23b | 16.45 ± 0.24a | 11.24 ± 0.07c | 9.64 ± 0.08d | 9.24 ± 0.14e |
Lactic acid (mg/g) | 8.95 ± 0.05b | 10.34 ± 0.13a | 7.73 ± 0.06c | 6.53 ± 0.18d | 6.15 ± 0.22e |
Acetic acid (mg/g) | 7.84 ± 0.24b | 9.94 ± 0.16a | 6.64 ± 0.14c | 5.83 ± 0.19d | 5.62 ± 0.12d |
Malic acid (mg/g) | 2.14 ± 0.17b | 2.73 ± 0.04a | 1.96 ± 0.21b | 1.63 ± 0.11c | 1.72 ± 0.10c |
Fumaric acid (mg/g) | 1.27 ± 0.18a | 1.34 ± 0.12a | 1.30 ± 0.01a | 0.89 ± 0.03b | 0.94 ± 0.11b |
Oxalic acid (mg/g) | 0.74 ± 0.22ab | 0.95 ± 0.02a | 0.60 ± 0.07b | 0.55 ± 0.19b | 0.50 ± 0.10b |
α-Ketoglutaric acids (mg/g) | 0.35 ± 0.17a | 0.47 ± 0.01a | 0.35 ± 0.18a | 0.23 ± 0.11a | 0.23 ± 0.07a |
Citric acid (mg/g) | 0.47 ± 0.01a | 0.45 ± 0.01a | 0.34 ± 0.11b | 0.29 ± 0.01b | 0.33 ± 0.04b |
Pyruvate (mg/g) | 0.33 ± 0.05ab | 0.43 ± 0.02a | 0.35 ± 0.11ab | 0.23 ± 0.07b | 0.23 ± 0.05b |
Succinic acid (mg/g) | 0.11 ± 0.01 | ND | ND | ND | ND |
No. | Compounds | S1 | S2 | S3 | S4 | S5 |
---|---|---|---|---|---|---|
Alcohols | ||||||
1 | 3-Methyl-1-butanol | 15.63 ± 0.37e | 55.27 ± 2.00d | 72.27 ± 2.14c | 164.53 ± 7.03b | 176.34 ± 7.89a |
2 | 2-Octanol | 32.02 ± 0.84d | 32.03 ± 0.43d | 91.03 ± 3.00b | 61.20 ± 0.80c | 114.10 ± 5.90a |
3 | 2,3-Butanediol | 40.45 ± 1.60e | 117.20 ± 3.61d | 149.98 ± 3.89c | 343.12 ± 8.89b | 371.44 ± 13.43a |
4 | Terpineol | ND | ND | ND | 12.08 ± 0.20 | ND |
5 | Propanediol | ND | ND | ND | ND | 9.21 ± 0.18 |
6 | 1,2,3-Propanetriol | 40.16 ± 0.68e | 95.96 ± 2.24d | 119.05 ± 2.81c | 156.10 ± 7.18b | 144.73 ± 1.94a |
7 | Phenethyl alcohol | 2.76 ± 0.07e | 13.20 ± 0.32d | 15.39 ± 0.36c | 33.37 ± 0.77a | 16.92 ± 0.67b |
Acids | ||||||
8 | Acetic acid | 33.65 ± 0.54d | 68.79 ± 2.07c | 98.03 ± 2.58b | 124.53 ± 0.42a | 124.56 ± 1.25a |
9 | Butyric acid | 5.93 ± 0.10d | ND | 8.58 ± 0.14c | 32.36 ± 0.79a | 10.98 ± 0.18b |
10 | Lactic acid | ND | ND | ND | 65.79 ± 1.48a | 8.06 ± 0.14b |
11 | Caproic acid | ND | ND | 11.76 ± 0.20c | 24.26 ± 0.58a | 17.88 ± 0.53b |
Aldehydes | ||||||
12 | Isovaleric aldehyde | 3.74 ± 0.09e | 11.97 ± 0.24d | 19.77 ± 0.27c | 36.02 ± 0.85b | 37.15 ± 0.63a |
13 | Furfural | 1.88 ± 0.03d | 2.27 ± 0.07c | 2.55 ± 0.02c | 7.81 ± 0.38a | 3.63 ± 0.08b |
14 | Phenylacetaldehyde | 1.72 ± 0.02d | 1.99 ± 0.10d | 5.10 ± 0.11c | 8.29 ± 0.11b | 9.14 ± 0.39a |
Ketones | ||||||
15 | 3-Hydroxydibutanone | 4.06 ± 0.04e | 11.73 ± 0.39d | 17.26 ± 0.06c | 37.51 ± 0.79a | 32.71 ± 1.12b |
16 | Hydroxyacetone | ND | ND | ND | 15.40 ± 0.41 | ND |
Esters | ||||||
17 | Ethyl formate | ND | 3.37 ± 0.06 | ND | ND | ND |
18 | Ethyl butyrate | 1.56 ± 0.03e | 4.83 ± 0.09c | 4.06 ± 0.14d | 8.13 ± 0.19b | 11.97 ± 0.16a |
19 | Ethyl acetate | ND | 19.03 ± 0.44c | 26.91 ± 0.79b | 53.23 ± 0.92a | 53.61 ± 0.71a |
20 | Ethyl benzoate | 1.40 ± 0.04e | 3.00 ± 0.02d | 6.26 ± 0.13c | 8.89 ± 0.09a | 7.80 ± 0.15b |
21 | Methyl hexanoate | 3.00 ± 0.06e | 10.89 ± 0.49d | 21.82 ± 0.64c | 27.68 ± 0.58a | 23.66 ± 0.66b |
22 | Ethyl caproate | 2.51 ± 0.04b | ND | ND | 13.71 ± 0.42a | ND |
23 | Ethyl propionate | 6.55 ± 0.11b | ND | ND | ND | 41.90 ± 0.96a |
24 | Ethyl valerate | 1.80 ± 0.03a | 3.66 ± 0.06b | ND | ND | ND |
Others | ||||||
25 | Phenol | 1.21 ± 0.02b | ND | 6.02 ± 0.22a | ND | ND |
26 | Terpenediene | 9.06 ± 0.21b | ND | 44.34 ± 0.75a | 45.08 ± 0.62a | 44.24 ± 1.35a |
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Bian, M.; Fang, Y.; Yuan, T.; Xu, Q.; Xia, Y.; Tang, H.; Feng, Y.; Han, B. Dynamics of Microbial Community Structure and Metabolites during Mulberry Ripening. Agriculture 2024, 14, 1129. https://doi.org/10.3390/agriculture14071129
Bian M, Fang Y, Yuan T, Xu Q, Xia Y, Tang H, Feng Y, Han B. Dynamics of Microbial Community Structure and Metabolites during Mulberry Ripening. Agriculture. 2024; 14(7):1129. https://doi.org/10.3390/agriculture14071129
Chicago/Turabian StyleBian, Minghong, Yuli Fang, Tianmeng Yuan, Qiang Xu, Yubin Xia, Hongyi Tang, Yiling Feng, and Baolin Han. 2024. "Dynamics of Microbial Community Structure and Metabolites during Mulberry Ripening" Agriculture 14, no. 7: 1129. https://doi.org/10.3390/agriculture14071129