A peer-reviewed version of this preprint was published in PeerJ on 16 June 2020. View the peer-reviewed version (peerj.com/articles/9376), which is the preferred citable publication unless you specifically need to cite this preprint. Gao H, Yin X, Jiang X, Shi H, Yang Y, Wang C, Dai X, Chen Y, Wu X. 2020. Diversity and spoilage potential of microbial communities associated with grape sour rot in eastern coastal areas of China. PeerJ 8:e9376 https://doi.org/10.7717/peerj.9376 Diversity and pathogenicity of microbial communities causing grape sour rot in eastern coastal areas of China Huanhuan Gao Corresp., Equal first author, 1, 2 , Xiangtian Yin Equal first author, 1 , Xilong Jiang 1 , Hongmei Shi 1 , Yang Yang 1 , Xiaoyan Dai 1, 2 , Yingchun Chen 1 , Xinying Wu Corresp. 1 1 Shandong Academy of Grape, Jinan, China 2 Shandong Academy of Agricultural Sciences, Institute of Plant Protection, Jinan, China Corresponding Authors: Huanhuan Gao, Xinying Wu Email address:
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[email protected] Background As a polymicrobial disease, grape sour rot can lead to the decrease in the yield of grape berries and wine quality. The diversity of microbial communities in sour rot-infected grapes depends on the planting location of grapes and the identified methods. The east coast of China is one of the most important grape and wine regions in China and even in the world. Methods To identify the pathogenic microorganism s causing sour rot in table grapes of eastern coastal areas of China, the diversity and abundance of the bacteria and fungi were assessed based on two methods, including traditional culture-methods, and 16S rRNA and ITS gene high-throughput sequencing .