保鲜功能微生物对不同鲜切水果保鲜效果的研究

车建美; 郑雪芳; 林抗美; 刘波

保鲜功能微生物对不同鲜切水果保鲜效果的研究

车建美^1,2,
郑雪芳²,
林抗美²,
刘波^2, ,

1.
福建农林大学生物农药与化学生物学教育部重点实验室, 福建福州350002;
2.
福建省农业科学院农业生物资源研究所, 福建福州350003

基金项目:

福建省科技计划重点项目(2008I0007);福建省财政专项(STIF-Y03);公益性行业(农业)科研专项(200903034)

详细信息

通讯作者:
刘波(1957-),男,研究员,博士,博导,研究方向:微生物生物技术与农业生物药物(E-mail:liubofaas@163.com)

中图分类号: Q939
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出版历程
- 收稿日期: 2011-02-09
- 修回日期: 2011-03-11
- 刊出日期: 2011-04-15

Effect of Fresh-keeping Microorganism,Brevibacillus brevis,on Retaining Fruit Freshness under High Temperature and Humidity

1.
Key Laboratory of Biopesticide and Chemical Biology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
2.
Agricultural Bioresource Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

摘要

摘要: 从西瓜根际土壤中分离得到保鲜功能微生物,经中科院微生物研究所鉴定为短短芽孢杆菌(Brevibacillus brevis),生产出微生物保鲜剂"果立鲜",孢子含量为10×108CFU·mL-1,稀释50倍后将其喷施于不同水果上进行保鲜效果观察。结果表明,在高温高湿条件下,"果立鲜"对龙眼、台湾大青枣、西瓜、苹果、皇冠梨和草莓具有一定的保鲜效果,降低不同水果的腐烂率,当对照组腐烂率为100%时,处理组不同水果的腐烂率在32.67%～72.72%之间。同时,"果立鲜"可将不同水果的腐烂时间推迟1～2 d,降低果实失重率,当对照组失重率在29.63%～4.8%之间时,处理组的在24.90%～1.14%之间。"果立鲜"还可抑制台湾大青枣、西瓜、草莓和龙眼果实表面霉菌的生长,维持不同水果可溶性固形物含量和果实硬度,保持果实感官品质。
- 水果 /
- 保鲜 /
- 短短芽孢杆菌 /
- 高温高湿
Abstract: A Fresh-keeping microorganism,Brevibacillus brevis,was isolated from the rhizosphere soil of watermelon and identified by Institute of Microbiology,Chinese Academy of Sciences,which was used for producing the product of "GUO LI XIAN".The effect of "GUO LI XIAN" on preventing the decay of fresh fruits under high temperature and humidity was studied to Taiwan Green-jujube,Longan,Watermelon,Apple,Pear and Strawberry.Decay rates of various fruits treated by the product were differed from 32.67% to 72.72% while related control was 100%.Initial decaying observed in fruits was postponed by treatment for about 1 or 2 days.Their weight loss rates were decreased from 1.14% to 24.90% while the control was from 4.8% to 29.63% relatively.Results suggest that the effect of "GUO LI XIAN" on keeping fruit sensory quality was result of inhibiting pathogenic growth and maintaining the total soluble solid.
- Fruits /
- Fresh-keeping microorganism /
- Brevibacillus brevis /
- High Temperature and Humidity

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参考文献(5)

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