The agricultural product processing and nutrition and health team of the Institute of Agricultural Sciences in Yanjiang District, Jiangsu Province, has made important achievements in the research on the preservation of fava bean fresh pods

Recently, the agricultural product processing and nutrition health team of Jiangsu Yanjiang Institute of Agricultural Sciences published a research paper on "Dynamics of microbial communities of fresh broad bean pods and screening of biological preservatives" online in the international food science and technology authoritative journal LWT-Food Science and Technology.
The journal belongs to the TOP journals of Agriculture and Forestry Science Region 1 with an impact factor (IF) of 6.
056
.
The subject leader Song Juyi, assistant researcher, is the first author and corresponding author of the paper, associate researcher Chen Hui, Master Zhang Xin and Master Liu Chang are the co-authors of the paper, and Jiangsu Yanjiang Regional Institute of Agricultural Sciences is the thesis
.

 

Fresh broad beans are mostly sold in fresh pods, and most of the research on fresh pod preservation focuses on the effects of
storage temperature and own enzymes on the postharvest quality of fava bean fresh pods.
For the first time, our research team used culture-dependent 16S rDNA and ITS sequencing combined with non-cultured high-throughput sequencing to analyze the mycophase changes
of microorganisms (including bacteria and fungi) in faba bean fresh pods during low-temperature storage.
It was revealed that the richness of bacterial and fungal communities decreases
with storage time.
Within 10 days of picking and storage, the main putrefactive bacteria were Pseudomonas and Pseudomonas and Pseudobacteria.
On days 10-30, the proportion of Miloides increases, and the main putrefactive bacteria are Proteobacteria and Bacteroides
.
The fungi that cause further deterioration of the fresh pods of broad beans originate from the ascomycetes and basidiomycetes
.
Metabolic heat map analysis: the bacterial metabolic pathway was more active within 10 days of picking and storage, and the fungal metabolic pathway was more active
on the 20-30 days.
Panbacteriacetes, Pseudomonas, and Sphingosine Sinolmonas are the dominant genera on days 5 and 10, positively correlated
with almost all bacterial metabolic pathways.
The fungal genera Vichnik's yeast, Pseudonudibulasia and Pseudonudibulosis and Broominomyces accounted for much more than 0-10 days at 10 to 30 days, especially at 20-30 days
.
The three genera were positively correlated
with almost all fungal metabolic pathways.
In addition, the screening of targeted and efficient biological preservatives for fava bean fresh pods was also carried out to provide a basis
for the research and development of fava bean fresh pod biopreservation technology.

 

The research was supported
by the Jiangsu Independent Innovation Project [CX(21)3113] and the Nantong Science and Technology Bureau Project [MS12020057].