Temporal dynamics of the microbiome, metabolite profiles, enzyme activities, and quality deterioration in postharvest Malus asiatica Nakai “Shaguo”

Key Points

• This study aims to understand how the quality and nutrient content of Shaguo fruit deteriorate during storage.
• Monitored quality and enzyme activities of Shaguo during storage at room temperature.
• Analyzed microbial community structure and dynamics related to spoilage over a 12-day period.
• Conducted correlation analysis between microbial presence, enzyme activities, and nutrient loss.
• Nutrient levels such as soluble sugars and organic acids significantly decrease after 4 days of storage.
• Polygalacturonase and hemicellulase activities increased significantly by 44-fold and 13-fold, respectively, by day 12.
• Key spoilage microbes Gluconobacter and Penicillium were found to be enriched in decayed samples, correlating positively with enzyme activities and negatively with nutrient content.