{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T11:56:08Z","timestamp":1780919768202,"version":"3.54.1"},"reference-count":76,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2025,5,26]],"date-time":"2025-05-26T00:00:00Z","timestamp":1748217600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the standard research funds of the Edmund Mach Foundation"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Apple scab is a disease caused by Venturia inaequalis; it alters the vegetative cycle of apple trees and affects the fruits in orchards or during post-harvest storage. Utilizing rotten apples in cidermaking is a promising technique to mitigate crop losses; nonetheless, uncertainties persist regarding the beneficial effects of damaged fruits. This study involves a thorough chemical analysis of cider produced from both healthy and scab-infected fruits to identify compositional changes caused by microbial proliferation and to assess their impact on cider quality. Apples infected by post-harvest apple scab, as opposed to uninfected apples, were employed in cidermaking. The peel microbiota was described by plate count, and next-generation sequencing-based metabarcoding methods were used to describe the peel microbiota, while HPLC and GC MS-MS were used to characterize the cider compositions. Apples infected with post-harvest scab host a specific fungal consortium with higher biodiversity, as evidenced by the Shannon evenness index, especially in the fungi kingdom. The presence of apple scab slows fermentation by up to 23%, lowers ethanol accumulation by up to 0.4%, and affects certain cider constituents: sugars, alcohols, amino acids, fatty acids, and esters. The statistical treatment of data relative to the chemical profile (PLS and PCA on the 31 compounds with VIP &gt; 1) distinguishes ciders made from altered or safe fruits. Scab-infected apples can be valorized in the agri-food industry; however, microbiota alterations must not be underestimated. It is necessary to implement adequate mitigation strategies.<\/jats:p>","DOI":"10.3390\/molecules30112322","type":"journal-article","created":{"date-parts":[[2025,5,27]],"date-time":"2025-05-27T05:52:52Z","timestamp":1748325172000},"page":"2322","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Post-Harvest Apple Scab on Peel Microbiota, Fermentation Dynamics, and the Volatile\/Non-Volatile Composition of Cider"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3155-6066","authenticated-orcid":false,"given":"Valeria","family":"Gualandri","sequence":"first","affiliation":[{"name":"Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"},{"name":"Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4784-8389","authenticated-orcid":false,"given":"Roberto","family":"Larcher","sequence":"additional","affiliation":[{"name":"Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5478-3176","authenticated-orcid":false,"given":"Elena","family":"Franciosi","sequence":"additional","affiliation":[{"name":"Centro di Ricerca e Innovazione, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9737-5201","authenticated-orcid":false,"given":"Mauro","family":"Paolini","sequence":"additional","affiliation":[{"name":"Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7177-1062","authenticated-orcid":false,"given":"Tiziana","family":"Nardin","sequence":"additional","affiliation":[{"name":"Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8802-7448","authenticated-orcid":false,"given":"Ilaria","family":"Pertot","sequence":"additional","affiliation":[{"name":"Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9525-3956","authenticated-orcid":false,"given":"Raffaele","family":"Guzzon","sequence":"additional","affiliation":[{"name":"Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all\u2019Adige, TN, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1111\/j.1364-3703.2010.00656.x","article-title":"Venturia inaequalis: The causal agent of apple scab","volume":"12","author":"Bowen","year":"2011","journal-title":"Mol. 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