利用拮抗菌常温保鲜凤凰水蜜桃效果系统研究

Systematic study on antagonist application to the preservation of juicy peach fruits at room temperature

由于使用化学保鲜剂对环境和人体存在危害,故观测和比较了两种病原菌拮抗菌——罗伦隐球酵母(Cryptococcus laurentii)和枯草芽孢杆菌(Bacillus subtilis)单独使用和与化学试剂(2%NaHCO3)配合使用对张家港市凤凰水蜜桃(Prunus persica)采后保鲜品质的影响。实验采取直接浸果的方式,果实处理后装入保鲜袋置于常温条件下(25℃),放置5d后测量其失重率、腐烂程度、硬度、可溶性固形物含量、呼吸强度、相对电导率、丙二醛(MDA)含量和多酚氧化酶(PPO)含量8种生理指标。结果表明:单独使用拮抗菌液的处理组果实保鲜效果最佳,其中枯草芽孢杆菌效果尤为显著;单独使用化学试剂处理组保鲜效果最差,二者结合处理组的效果居中。因此,对凤凰水蜜桃而言,拮抗菌制剂是比化学试剂NaHCO3更为有效且无污染的生物保鲜剂,适宜推广应用。

As using chemical preservatives on fruits are harmful to humans and environment, antagonist （Cryptococcus laurentii and Bacillus subtilis） used alone or combinated with sodium bicarbonate solution （concentration of 2% ）was evaluated for preservation of juicy peach （ Prunus persica）fruits.The fruits were dipped in suspensions of C. laurentii and B. subtilis or in sodium bicarbonate solution, after treatments, packed with wrapping bag and stored at room temperature（25~C）.5 days later,8 physiological and biochemical indexes of juicy peach fruits were measured, such as water loss rate, rot rate, fruit firmness, soluble solids, respiratory intensity, relative electric conductivity, MDA and PPO activity.The results showed that C.laurentii or B.subtilis used alone was most effective,in which the B.subtilis was better, whereas the sodium bicarbonate solution used alone was the worst and the combinated treatment was in the middle.Therefore, antagonist preparation was a kind of effective and pollution-free biopreservation preparation for juicy peach,suitable for popularization and application.