Fungal deterioration of the bagasse storage from the harvested sugarcane

Abstract Background Sugarcane is an essential crop for sugar and ethanol production. Immediate processing of sugarcane necessary after harvested because rapid sucrose losses deterioration stalks. This study was conducted to fill the knowledge gap regarding exploration fungal communities in deteriorating sugarcane. Experiments were performed on simulating production at 30 °C 40 0, 12, 60 h harvesting powder-processing. Results Both pH content declined significantly within 12 h. Fungal taxa unraveled using ITS amplicon sequencing. With increasing temperature, diversity community decreased over time. The structure changed bagasse storage. Before stored, dominant genus (species) Wickerhamomyces ( W. anomalus ). Following storage, Kazachstania K. humilis ) Saccharomyces S. cerevisiae gradually grew, becoming abundant fungi °C. different temperatures had a similar pattern storage same intervals, indicating that temperature primary cause variation core features. Moreover, most top genera correlated with environmental factors (pH sugarcane, time, temperature). In addition, impact species isolated from stored juice verified. Conclusions highlighted importance timeliness refine as soon possible lessons learned this research are vital growers industry minimizing post-harvest losses.