Assessment of wheat grain quality in China during harvest and storage using a mycobiome approach

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Security Pub Date : 2024-10-22 DOI:10.1007/s12571-024-01499-0

Zhihui Qi, Xin Zhou, Lin Tian, Haiyang Zhang, Yuqing Lei, Fang Tang

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Abstract

Fungal activity in stored wheat grains can lead to quality deterioration, especially in the form of mycotoxin accumulation. This study proposes an approach for assessing wheat quality by analyzing the wheat grain mycobiome using high-throughput sequencing technology. Wheat grain samples were collected from China's major production areas during both the harvest and storage stages to investigate the temporal and spatial trends in fungal distribution. The results revealed significant differences in the fungal diversity and communities during different stages of wheat processing, with a more complex fungal co-occurrence network in stored wheat than in harvested wheat. Aspergillus was the keystone taxon in the network of the stored wheat mycobiome. It was assigned to the “Unspecified_saprotroph” group and was found to contribute significantly to the differences in fungal community structure between harvested and stored wheat. We also constructed a Random Forest (RF) model to predict the freshness of the wheat grains. The RF model exhibited a strong ability to correctly determine the wheat grain stage based on the mycobiome present on the surface of the wheat grains, achieving a 98.28% accuracy rate, which confirmed the potential of mycobiome analysis for assessing wheat grain quality. This study provides a new perspective for assessing grain quality and sanitation security, which is significant for the supervision of food safety.

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利用霉菌生物群方法评估中国小麦在收获和储存期间的品质

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来源期刊

Food Security FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.00

自引率

6.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Security is a wide audience, interdisciplinary, international journal dedicated to the procurement, access (economic and physical), and quality of food, in all its dimensions. Scales range from the individual to communities, and to the world food system. We strive to publish high-quality scientific articles, where quality includes, but is not limited to, the quality and clarity of text, and the validity of methods and approaches. Food Security is the initiative of a distinguished international group of scientists from different disciplines who hold a deep concern for the challenge of global food security, together with a vision of the power of shared knowledge as a means of meeting that challenge. To address the challenge of global food security, the journal seeks to address the constraints - physical, biological and socio-economic - which not only limit food production but also the ability of people to access a healthy diet. From this perspective, the journal covers the following areas: Global food needs: the mismatch between population and the ability to provide adequate nutrition Global food potential and global food production Natural constraints to satisfying global food needs: § Climate, climate variability, and climate change § Desertification and flooding § Natural disasters § Soils, soil quality and threats to soils, edaphic and other abiotic constraints to production § Biotic constraints to production, pathogens, pests, and weeds in their effects on sustainable production The sociological contexts of food production, access, quality, and consumption. Nutrition, food quality and food safety. Socio-political factors that impinge on the ability to satisfy global food needs: § Land, agricultural and food policy § International relations and trade § Access to food § Financial policy § Wars and ethnic unrest Research policies and priorities to ensure food security in its various dimensions.