Fungal diversity and mycotoxins at different shelf-life stages of postharvest longan

Authors

GAO Yunkai, Institute of Food Testing , Hainan Academy of Inspection and Testing , Haikou , Hainan 570100 , China;Key Laboratory of Tropical Fruits and Vegetables Quality and Safety , State Administration for Market Regulation , Haikou , Hainan 570100 , China
HUANG Yongping, Institute of Food Testing , Hainan Academy of Inspection and Testing , Haikou , Hainan 570100 , China;Key Laboratory of Tropical Fruits and Vegetables Quality and Safety , State Administration for Market Regulation , Haikou , Hainan 570100 , China
TANG Zhuhua, Institute of Food Testing , Hainan Academy of Inspection and Testing , Haikou , Hainan 570100 , China;Key Laboratory of Tropical Fruits and Vegetables Quality and Safety , State Administration for Market Regulation , Haikou , Hainan 570100 , China
DENG Hao, Institute of Agro-products Processing and Design , Hainan Academy of Agricultural Science , Haikou , Hainan 571100 , China;Hainan Tropical Fruit and Vegetable Cold-Chain Key Laboratory , Haikou , Hainan 571100 , China
YIN Qingchun, Institute of Food Testing , Hainan Academy of Inspection and Testing , Haikou , Hainan 570100 , China;Key Laboratory of Tropical Fruits and Vegetables Quality and Safety , State Administration for Market Regulation , Haikou , Hainan 570100 , ChinaFollow

Corresponding Author(s)

尹青春（1986—），女，海南省检验检测研究院食品检验检测中心高级工程师，硕士。E-mail：yinqingchun@163.com

Abstract

[Objective] To investigate the differences in fungal community structure and mycotoxin contamination during different shelf-life stages of postharvest longan. [Methods] Illumina MiSeq high-throughput sequencing technology was used to analyze the fungal diversity of postharvest longan under room temperature storage (25 ℃) and cold storage (4 ℃). Meanwhile, ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze the levels of 44 mycotoxins in longan samples to identify potential toxin-related hazards. [Results] With the extension of shelf life, the fungal diversity and richness of postharvest longan fruit under room temperature storage showed a trend of first increasing and then decreasing, while under cold storage, it showed a trend of increasing, then decreasing, and increasing again. At the genus level, Lasiodiplodia was the dominant genus during the early (1~2 d) and late (6~7 d) |stages of room temperature storage, with relative abundances ranging from 77.55% to 99.46%. Under cold storage, Candida and Torulaspora were dominant during the middle (10~18 d) and late (21~24 d) stages, with relative abundances of 78.22% and 12.62%, respectively. Mycotoxin analysis showed that no mycotoxins were detected during either room temperature or cold storage. [Conclusion] The pulp of postharvest longan exhibits a low risk of mycotoxin contamination under both room temperature and cold storage conditions. Spoilage during the shelf life of longan fruit is mainly caused by infection with Lasiodiplodia. The extended shelf life under cold storage is primarily due to the inhibited growth of Lasiodiplodia.

Publication Date

10-28-2025

First Page

58

Last Page

66

DOI

10.13652/j.spjx.1003.5788.2024.81091

Recommended Citation

Yunkai, GAO; Yongping, HUANG; Zhuhua, TANG; Hao, DENG; and Qingchun, YIN (2025) "Fungal diversity and mycotoxins at different shelf-life stages of postharvest longan," Food and Machinery: Vol. 41: Iss. 9, Article 8.
DOI: 10.13652/j.spjx.1003.5788.2024.81091
Available at: https://www.ifoodmm.cn/journal/vol41/iss9/8

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