Integrative analyses of pome fruits associated microbiota for decay prevention and health benefits
Microbiota associated with fruits are strongly affected by agricultural practices, but there is only sparse data available on fungal and bacterial diversity in biologically intensive, organic, and conventional apples and none on pears. In Europe, ciders are traditionally produced through spontaneous fermentation from fruits and equipment-associated microbiota, a practice that imparts distinct organoleptic properties and […]