摘要
利用从辣椒表面分离筛选出的B-CHD[芽孢杆菌(Bacillus)]发酵滤液对辣椒的贮藏效果进行初步研究.结果表明,B-CHD发酵滤液处理可明显降低辣椒采后的腐烂指数,提高好果率(60%～70%);延缓果实内还原糖、VC含量的下降;保持较低的呼吸强度和稳定的过氧化物酶、过氧化氢酶活性;减少丙二醛的积累,获得较好的贮藏效果.
The effective impact to preserve long pepper treated with fermented filtrated liquor isolated from its surface was studied. The results showed that rotten index was reduced obviously by the fermented filtrated liquor of B-CHD( Bacillus ); the natural fruit percentage was enhances by 60 %-70 %; the density of respiration was kept at a low level; the activities of POD, CAT were stabilized; and the accumulation of MDA was reduced.
出处
《中国蔬菜》
北大核心
2005年第3期16-18,共3页
China Vegetables
基金
沈阳农业大学青年基金
