摘要
研究了枯草芽孢杆菌FR4对草莓病原菌灰葡萄孢霉的抑制效果及贮藏品质的影响。在抑菌试验的基础上,分别采用活菌液、离心上清液和过滤液对新鲜草莓进行处理,处理后的草莓置于常温下(20±1℃),每隔24 h观察草莓的腐烂情况,并对草莓品质指标进行检测。结果表明:FR4活菌液和离心上清液对灰葡萄孢霉的抑制效果较好,过滤液次之,但均显著好于对照;不同处理可明显减少草莓腐烂率,降低失重率,减少还原糖含量和可滴定酸含量的损失,但对Vc含量没有显著影响,且活菌液和离心上清液处理优于过滤液。
In this study, the inhibitory effect of Bacillus subtilis FR4 to gray mould decay disease of post - harvested strawberry caused by Botrytis cinerea and its fresh - keeping effect were studied in vitro. Based on the results of above antiseptic experiments, the fresh strawben＇y fruits were treated with the live FR4 solution, centrifugal supenlatant FR4 solution and FR4 filtrate, respectively. Afterwards, the treated fruits were stored at （20±1 ） ℃, and their decay rate and quality indexes were measured every 24 hours. The results indicated that the live solution and the centrifugal supernatant solution of FR4 provided better control effects on Botrytis cinerea than FR4 filtrate. All treatments significantly inhibited the disease as compared with the control in vitro. Different treatments could significantly reduce the rotting rate, weight - loss ratio and the loss of reducing sugar and titratable acid content, while the VC content had no change. At the same time, the live FR4 solution and the centrifugal supematant FR4 solution had better fresh - keeping effects on strawberry than FR4 filtrate.
出处
《江西农业学报》
CAS
2009年第9期124-127,共4页
Acta Agriculturae Jiangxi
基金
江苏省农业科技自主创新基金(0130110816)
