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

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.