Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds

Zudi Li; Wenting Zhao; Pan Wang; Shuang Zhao; Dan Wang; Xiaoyan Zhao

doi:10.1016/j.foodchem.2024.139401

Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds

Food Chem. 2024 Apr 16:451:139401. doi: 10.1016/j.foodchem.2024.139401. Online ahead of print.

Authors

Zudi Li¹, Wenting Zhao², Pan Wang³, Shuang Zhao⁴, Dan Wang⁵, Xiaoyan Zhao⁶

Affiliations

¹ College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
² Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Electronic address: zhaowenting@iapn.org.cn.
³ Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Electronic address: wangpan@iapn.org.cn.
⁴ Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Electronic address: zhaoshuang@iapn.org.cn.
⁵ Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Electronic address: wangdan@iapn.org.cn.
⁶ College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Electronic address: zhaoxiaoyan@iapn.org.cn.

PMID: 38685178
DOI: 10.1016/j.foodchem.2024.139401

Abstract

The effect of temperature conditions on the evolution of microbial communities and volatile organic compounds (VOCs) in fresh-cut chili peppers during storage was investigated. Results showed that Proteobacteria and Actinobacteriota were the dominant phyla in fresh-cut chili peppers. During storage, bacterial communities changed more dramatically than fungi. Different temperature conditions significantly affected the shift of bacteria at the genus level. At the beginning of storage, Rhodococcus, Pantoea, and Pseudomonas dominated the bacteria. However, on day 8, Pantoea and Enterobacter became the predominant genera at 5 °C and high temperatures (10, 15 °C, dynamic temperature), respectively. No significant variability in bacterial species was observed between different batches. Additionally, 140 VOCs were determined in fresh-cut chili peppers. Twenty-two VOCs were screened and could be recommended as potential spoilage markers. Based on Spearman's correlation analysis results, Enterobacter and Enterococcus were the most positive microorganisms correlated with spoilage markers.

Keywords: Bacterial community; E-nose; Fresh-cut chili pepper; Fungal community; Microbial spoilage; VOCs.