贝莱斯芽孢杆菌对采后葡萄果实贮藏品质的影响

Effect of Bacillus velezensis on Storage Quality of Postharvest Grape Fruit

通过研究贝莱斯芽孢杆菌对葡萄果实贮藏品质的影响,为提高葡萄果实采后贮藏稳定性,延长贮藏期提供科学依据。以“玫瑰香”葡萄为试材,用拮抗菌溶液(TP-1)处理葡萄果实,以无菌水处理作为对照,处理后将果实分别置于25℃与4℃条件下贮藏,测定葡萄果实贮藏期间腐烂率、失重率、可溶性固形物含量、相对电导率、硬度、果皮色度、VC含量以及可滴定酸含量的变化。结果表明:整个贮藏期间,贝莱斯芽孢杆菌TP-1处理可以有效降低葡萄果实腐烂率,常温贮藏25 d时,腐烂率仅为42%,低于其他处理组;葡萄果实失重率在贮藏期内大幅上升,但贝莱斯芽孢杆菌TP-1处理果实失重率均低于对照组,在常温贮藏25 d时,效果最明显;葡萄果实硬度在贮藏期内逐渐下降,常温贮藏15~25 d果实硬度下降最快,贮藏25 d时,贝莱斯芽孢杆菌TP-1处理组果实硬度最高,为1.21 kg/cm^(2)。此外,贝莱斯芽孢杆菌TP-1处理还可抑制葡萄果实相对电导率的上升,维持果皮色度和较高水平的可溶性固形物含量,延缓可滴定酸和VC降解。贝莱斯芽孢杆菌TP-1处理组能有效维持葡萄果实贮藏品质。

This study provided a scientific basis for improving the storage stability of grape fruit after harvest and prolonging the storage period by studying the effect of Bacillus velezensis on the storage quality of grapes.The grape species‘Rose Fragrance’was selected as the test material,which was treated with antagonistic antibacterial liquid while the control was treated with sterile water.After the treatment,groups of the fruits were stored at 25℃and 4℃,respectively.Parameters such as rotting rate,weight loss rate,content of soluble solids,electrical conductivity,hardness,skin color,VC content,and titratable acid content were measured during the storage.The results showed that Bacillus velezensis TP-1 treatment could effectively reduce the rot rate of grapes during the whole storage period.When stored at room temperature for 25 days,the rotting rate was only 42%,which was lower than that of other treatment groups.However,the fruit weight loss rate of Bacillus velezensis TP-1 treatment was lower than that of the control group,especially when stored at room temperature for 25 days.The fruit firmness decreased gradually during the storage,which showed the fastest rate during 15 to 25 days at room temperature.On the 25th day of storage,the firmness of the fruits in the TP-1 treatment group was 1.21 kg/cm^(2).In addition,Bacillus velezensis TP-1 treatment also inhibited the rise of electrical conductivity,maintained skin color and high level of soluble solids content,and delayed titratable acid and VC degradation.The Bacillus velezensis TP-1 treatment group can effectively maintain the storage quality of grape fruit.