Compositional Shifts in the Mycobiota of ‘Shine Muscat’ Grape (Vitis labruscana Baily × V. vinifera L.) Bunches During Cold Storage at Different Temperatures

The cultivation of 'Shine Muscat' grapes is rapidly expanding in East Asia due to their desirable qualities and muscat flavor. Studies have revealed that storing these grapes at an controlled freezing-point temperature diminishes their muscat flavor, whereas storage at 10 °C preserves it. However, the impact of a higher storage temperature on the evolution of microbial communities remains unclear. This study aimed to analyze the mycobiota dynamics of 'Shine Muscat' grape bunches under different cold storage temperatures. A total of 1,892,842 and 1,643,200 sequences were obtained from berries and pedicels, identifying over 208 fungal genera from 6 phyla. <i>Xylariaceae</i> was the most abundant family, with a prevalence between 7.21% and 69.27% across all sample groups. The primary genera included <i>Zygosporium</i>, <i>Cladosporium</i>, <i>Aspergillus</i>, <i>Acremonium</i>, <i>Podosordaria</i>, <i>Zasmidium</i>, <i>Penicillium,</i> and <i>Alternaria.</i> Spoilage-related fungi varied with storage temperature, with <i>Aspergillus</i>, <i>Penicillium</i>, and <i>Alternaria</i> being dominant at 0 °C and <i>Cladosporium</i>, <i>Aspergillus</i>, <i>Penicillium</i>, and <i>Alternaria</i> being prevalent at 10 °C. The fungal profiles of berries and pedicels differed significantly, and storage temperature further influenced these variations. Our findings highlight distinct fungal diversity and spoilage patterns in 'Shine Muscat' grape bunches from the Nanning region compared to those grown in temperate areas, revealing the unique microbial evolution of grape bunches stored at different temperatures in Nanning.