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KMID : 1011620210370040362
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 4 p.362 ~ p.370
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Compositional Variation in the Fungal Communities of Retail Broccoli Grown with Different Farming Practices
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Kim Min-Soo
Park Eun-Jin
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Abstract
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Purpose: Fresh vegetables harbor diverse microorganisms on their surfaces. The microbial communities of fresh vegetables are important for maintaining food quality and safety. However, there is inadequate research on fungal communities in the phyllosphere of fresh vegetables, and little is known about variations in fungal communities according to farming practice.
Methods: We collected broccoli florets grown under different farming practices(organic, pesticide-free, and conventional) from 11 retail stores(n=40) on Jeju island, and explored the fungal communities in the broccoli phyllosphere by culturing and high-throughput sequencing of an internal transcribed spacer region.
Results: The total abundance of the fungal communities did not differ between retail store and local farm samples. Similarly, the total abundance of fungal communities did not differ by farming practice. Most of the fungal populations belonged to two phyla, Ascomycota and Basidiomycota, the majority of which were assigned to 17 fungal genera. Comparison of fungal communities by farming practice revealed significant differences in the samples from retail stores. Specifically, fungal communities of pesticide-free samples differed the most from those of organic and conventional samples, suggesting that farming practice may have an impact on the phyllosphere mycobiota of broccoli.
Conclusion: These results indicate that the fungal community is an important component in the phyllosphere of fresh vegetables that has the potential to affect the storage and spoilage of fresh vegetables.
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KEYWORD
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phyllosphere mycobiota, broccoli, microbial diversity, metagenomics
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