Hua Zhang

Singlet oxygen (¹O₂) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of ¹O₂ in food systems, this review presents an overview of recent studies on the formation mechanisms of ¹O₂, the damage mechanisms of ¹O₂ on food, the self-protective mechanisms in food against ¹O₂, and the applications of ¹O₂ in food preservation based on the narrative review guidelines. Studies have shown that in vegetable and meat systems, ¹O₂ is mainly produced through photochemical reactions. It has been suggested that proteins and lipids are the main target compounds for oxygen in food. Natural antioxidants in food (such as vitamin E and carotenoids) can remove ¹O₂ through physical or chemical quenching mechanisms. Novel preservation techniques featuring a thin film technology coupled with photosensitizers have been employed on the surface of food to prolong the shelf life. However, how to balance the bactericidal effect of ¹O₂ and its oxidative effects on food still requires further research. It could be feasible that ¹O₂ will play an increasingly important role in the future food industry on the premise of strengthening supervision over food safety risks induced by ¹O₂.

Background: Straw retention is a substitute for chemical fertilizers, which effectively maintain organic matter and improve microbial communities on agricultural land. The purpose of this study was to provide sufficient information on soil fungal community networks and their functions in response to straw retention. Hence, we used quantitative real-time PCR (qRT-PCR), Illumina MiSeq (ITS rRNA) and FUNGuild to examine ITS rRNA gene populations, soil fungal succession and their functions under control (CK) and sugarcane straw retention (SR) treatments at different soil layers (0–10, 10–20, 20–30, and 30–40 cm) in fallow fields. Result: The result showed that SR significantly enhanced ITS rRNA gene copy number and Shannon index at 0–10 cm soil depth. Fungi abundance, OTUs number and ACE index decreased with the increasing soil depth. The ANOSIM analysis revealed that the fungal community of SR significantly differed from that of CK. Similarly, significant difference was also observed between topsoil (0–20 cm) and subsoil (20–40 cm). Compared with CK, SR decreased the relative abundance of the pathogen, while increased the proportion of saprotroph. Regarding soil depth, pathogen relative abundance in topsoil was lower than that in subsoil. Besides, both sugarcane straw retention and soil depths (topsoil and subsoil) significantly altered the co-occurrence patterns and fungal keystone taxa closely related to straw decomposition. Furthermore, both SR and topsoil had higher average clustering coefficients (aveCC), negative edges and varied modularity. Conclusions: Overall, straw retention improved α-diversity, network structure and fungal community, while reduced soil pathogenic microbes across the entire soil profile. Thus, retaining straw to improve fungal composition, community stability and their functions, in addition to reducing soil-borne pathogens, can be an essential agronomic practice in developing a sustainable agricultural system.