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食品研究与开发:2024,45(10):59-68
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解淀粉芽孢杆菌GSBa-1 对5 种果实采后贮藏品质的影响
(1.河北工程大学生命科学与食品工程学院,河北邯郸 056038;2.农业农村部规划设计研究院,北京 100125;3.农业农村部产地初加工重点实验室,北京 100121;4.滨州市沾化区农业技术推广中心,山东滨州 256800;5.北京工商大学北京食品营养与人类健康高精尖创新中心,北京 100048)
Effect of Bacillus amyloliquefaciens GSBa-1 on Postharvest Storage Quality of Five Fruits
(1.School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;2.Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;3.Key Laboratory of Agro-products Postharvest Handling,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;4.Agricultural Technology Extension Center of Zhanhua,Binzhou 256800,Shandong,China;5.Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)
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投稿时间:2023-03-05    
中文摘要: 为探究解淀粉芽孢杆菌GSBa-1(Bacillus amyloliquefaciens GSBa-1)对不同果实的成熟和腐烂抑制作用,选用冬枣、软枣猕猴桃、芒果、甜瓜和梨作为研究对象,将果实用1×108 cfu∕mL 的解淀粉芽孢杆菌GSBa-1 菌液浸泡15 s,对常温贮藏期间5 种果实病情指数、硬度、相对电导率、呼吸强度、总酚含量等指标进行测定。结果表明:解淀粉芽孢杆菌GSBa-1 可以分别降低冬枣和芒果呼吸强度和乙烯释放量峰值:25.78%、10.93%和11.97%、2.92%,并将梨呼吸强度和乙烯释放量出现峰值的时间延迟5 d,有效维持果实硬度,延缓可滴定酸降解速率和转色,降低果实相对电导率;与未经解淀粉芽孢杆菌GSBa-1 处理的果实相比,有效诱导了芒果和冬枣总酚含量的增加,提高芒果和冬枣DPPH 自由基清除能力,在第4 天,将芒果和冬枣病情指数降低至0.2、0,由于贮藏时间较短,梨果实并没有出现发病。但该菌株并不能降低甜瓜和软枣猕猴桃的病情指数和相对电导率。结论:解淀粉芽孢杆菌GSBa-1 可以延缓冬枣、芒果和梨的成熟衰老,抑制冬枣和芒果的腐烂,可以有效对冬枣和芒果进行保鲜,对甜瓜和软枣猕猴桃保鲜效果不理想。
Abstract:To investigate the effect of Bacillus amyloliquefaciens GSBa-1 on the ripening and rotting of different fruits,jujube,kiwifruit,mango,melon and pear were selected as the research objects. The fruits were soaked in 1×108 cfu∕mL B.amyloliquefaciens GSBa-1 for 15 s,and the disease index,hardness,relative conductivity,respiratory intensity and total phenol content of the five fruits were measured during normal temperature storage.The results showed that B.amyloliquefaciens GSBa-1 reduced the respiratory intensity and ethylene release peak of jujube and mango(25.78%,10.93%,and 11.97%,2.92%,respectively),and delayed the respiratory intensity and ethylene release peak of pear by 5 days,maintained fruit hardness,delayed the degradation of titratable acids and color transformation,and reduced the relative electrical conductivity of the fruits. Compared with the fruits treated without B. amyloliquefaciens GSBa-1,it effectively induced the increase of total phenol content in mango and jujube and improved their scavenging ability against DPPH free radical. The disease index of mango and jujube was to 0.2 and 0,respectively on the 4th day.Due to the short storage time,no disease occurred in pear. However,the strain failed to lower the disease index and relative conductivity of melon and kiwifruit.Conclusion:B.amyloliquefaciens GSBa-1 could delay the aging of jujube,mango and pear and inhibit the rotting of jujube and mango,thereby preserving jujube and mango,but its preservation effect is not ideal for melon and kiwifruit.
文章编号:202410009     中图分类号:    文献标志码:
基金项目:2022 年度食品科学与工程“双一流”学科建设培育项目(BTBUKF202210);农业农村部规划设计研究院自主研发项目(QD202115);农业农村部规划设计研究院科技创新团队建设项目(CXTD-2021-08)
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