Effects of postharvest chitosan and potassium sorbate coating on the storage quality and fungal community of fresh jujube

Abstract

Fresh jujube fruit are confronted with serious quality deterioration after harvest. This study explored the effects of chitosan and potassium sorbate coatings on the physicochemical quality and fungal community of jujube during cold storage. Microscopic observation showed that chitosan can uniformly distribute potassium sorbate on the surface of jujube. Chitosan coating inhibited the increase in respiration rate and total soluble solids and the decrease in titratable acidity and firmness. Jujube fruit treated with chitosan and potassium sorbate showed the lowest decay rate (2.67%) after 35 d of storage. High-throughput sequencing analysis indicated that the largest number of fungal amplicon sequence variants (ASVs) was detected in jujube treated with chitosan and potassium sorbate, exhibiting higher Chao1, Shannon and Simpson diversity indices. Treatment with chitosan or potassium sorbate alone reduced the relative abundance of Cladosporium in jujube fruit. Jujube treated with chitosan and potassium sorbate had the lowest total relative abundance of all potential pathogenic fungi (Cladosporium, Alternaria and Diaporthe). FUNGuild analysis showed that chitosan and potassium sorbate treatment could inhibit the relative abundance of plant pathogenic fungi. As a result, chitosan maintained the physicochemical properties of jujube by inhibiting the respiration rate, and the combination of chitosan and potassium sorbate reduced the decay rate of jujube by inhibiting pathogenic fungi. Therefore, chitosan and potassium sorbate coating is a promising approach to improve the storage quality and delay the decay of jujube fruit after harvest.