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.