拮抗酵母菌结合热水浸泡处理对冬枣采后腐烂及品质的影响

Effect of Yeast Antagonist in Combination with Hot Water Dips to Control Decay and Quality on Postharvest Winter Jujubes

采用拮抗酵母菌(美极梅奇酵母菌(Metschnikowia pulcherrima))单独处理或结合热水浸泡处理(55℃,30 s)冬枣果实,研究在模拟货架条件下(24℃)贮藏7 d,不同处理对人工接种橘青霉或链格孢菌后冬枣伤口的腐烂率、病斑直径和对冬枣自然腐烂及贮藏品质的影响。结果表明,采用拮抗酵母菌单独处理及结合热水浸泡处理都可显著降低人工接种致病菌冬枣的腐烂率、病斑直径及减轻冬枣的自然腐烂程度,并能提高冬枣的贮藏品质,其中以美极梅奇酵母菌结合热水浸泡处理的效果最佳,是一种可替代化学杀菌剂控制冬枣果实采后腐烂的较理想的处理方法。

The potential of using an antagonistic yeast dips（Metschnikowia pulcherrima） alone or in combination with hot water dips（at 55 ℃ for 30 s） for the control of natural decay rate and storage quality of winter jujube after ambient temperature（24 ℃） storage for 7 days, and its effects on decay rate and lesion diameter of wound of winter jujube which inoculation with Penicillium citrinum and Alternaria alternate were tested. The results showed that, the yeast antagonist alone or in combination with HWD treatment could significantly inhibit decay rate and lesion diameter of fruit wound after artificial inoculation with Penicillium citrinum and Alternaria alternate, significantly inhibit the degree of fruit natural decay, the treatments improved quality of fruit, and the combination treatment of HWD with the application of yeast antagonist had the best inhibiting effect. Thus, the combination of Metschnikowia pulcherrima with short hot water dips could be an ideal alternative to chemicals for the control of postharvest decay of winter jujube.