Exploring novel preservation strategies for blue honeysuckle through high-throughput sequencing and bioinformatics analysis

Berries’ metabolic activities continue post-harvest, and their quality and safety are affected by various external and internal factors, with microbial contamination being one of the major influences. Refrigeration is necessary to preserve freshness and increase shelf life; however, understanding the changes in microbial communities on berries during refrigeration still is in its infancy. This study examines the diversity and dynamics of epidermal microbes on blue honeysuckle during refrigeration. Blue honeysuckle was refrigerated at 4 °C for 0, 4, 8, and 12 d, with microbial communities analyzed via Illumina Novaseq sequencing. Species distribution revealed dominant Ascomycota and Basidiomycota in fungi, Proteobacteria and Firmicutes in bacteria, with fluctuating abundance over time. Through tissue isolation, Alternaria alternata and Irpex lacteus were successfully separated and validated as predominant decay-causing fungi. Additionally, lactobacilli were isolated and screened for inhibiting decay-causing fungi, with Enterococcus faecium showing significant efficacy. Factors influencing its activity were evaluated, with temperature and pH impacting efficacy. Enzyme treatments indicated the role of peptides in inhibition. In vivo tests demonstrated preservation efficacy, highlighting bio-preservation potential for quality maintenance during storage. The study's workflow emphasizes exploring microbial ecological interventions that can be implemented in bio-preservation strategies, thereby enhancing understanding and management of post-harvest quality in berries, particularly blue honeysuckle.