Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages

Changes in fungi communities, nutritional, physiological and sensory characteristics of sweet potato tuber roots (TRs) under Chinese representative storages (under-ground, U; semi-underground, S; above-ground, A) were investigated. Diversity of fungal communities of sweet potato TRs under different storages was decreased with storage extension and rotting process. A storage showed the slowest decrease of starch and the highest umami taste in sweet potato TRs than U and S storages, indicating its better edible quality. In addition, communities and quality correspondence analysis indicated that sucrose and total phenol content (TPC) was positively correlated with DPPH and Phenylalanine ammonia-lyase, but negatively correlated with malondialdehyde (MDA). MDA had a negative correlation with beneficial fungi Penicillium, but a positive correlation with pathogen fungi Fusarium. This study revealed changes in fungal communities and quality of sweet potato TRs during storage, providing a basis for effective storage ways development.

Automated summary

This study investigated the changes in fungal communities, nutritional, physiological, and sensory characteristics of sweet potato tuber roots (TRs) under different storage conditions in China. The diversity of fungal communities decreased with storage extension and rotting process. One storage condition showed the slowest decrease in starch and the highest umami taste in sweet potato TRs, indicating better edible quality. The study also revealed the correlations between fungal communities and quality indicators, such as sucrose and total phenol content, malondialdehyde, and beneficial or pathogen fungi. These findings provide a basis for developing effective storage methods for sweet potato TRs.