保鲜功能微生物FJAT-JK-2-GLX对龙眼保鲜机理的研究-yzxz.com.docVIP

保鲜功能微生物FJAT-0809-GLX对龙眼保鲜特性的研究( 车建美1，付萍1,2，刘波1*，郑雪芳1，林抗美1 1 福建省农业科学院农业生物资源研究所，福州，350003； 2 福建农林大学生命科学学院，福州，350002 摘 要： 不同腐烂等级的龙眼果皮POD酶活性，0-3级POD酶活性＜12000 U/min·g，而4级以后POD酶活性均大于12000 U/min·g0-3级PPO酶活性均小于600 U/min·g，而4级和5级的PPO酶活性均大于600 U/min·g说明随着龙眼腐烂，烂果的果皮PPO酶活性达到最高。使用保鲜功能微生物FJAT-0809-GLX处理后POD和PPO酶活性明显小于，基本不影响龙眼果实的可溶性固形物含量保鲜功能微生物处理好果率最高为47.24%脱粒率低，为10.95%关键词：龙眼；多酚氧化酶（PPO）；过氧化物酶（POD）；好果率；脱粒率；可溶性固形物含量（TSS） he preservation feature of fresh-keeping function bacteria strain FJAT-0809-GLX to Dimocarpus longanan Lour Che Jianmei1 , Fu Ping1,2, Liu Bo1*, Zheng Xuefang1, Lin Kangmei1 1 Agricultural Bioresource Research Institute，Fujian Academy of Agricultural Sciences, Fuzhou 350003; 2 The life Sciences college, Fujian Agriculture and Forestry University, Fuzhou 350002 Abstract: he preservation feature of fresh-keeping function bacteria strain FJAT-0809-GLX to Dimocarpus longanan Lour was studied in this paper. The activities of POD and PPO raised along the gradually depraved of longan. The activities of POD of depraved longan was higher than 12000 U/min·g and that of PPO was higher than 600 U/min·g. The activities of POD and PPO of longan dealed by fresh-keeping function bacteria FJAT-0809-GLX were lower than control. The healthy fruit rate of longan dealed by FJAT-0809-GLX was the highest which was 47.24% and the threshing rate was lowest which was 10.95%. The fresh-keeping function bacteria strain FJAT-0809-GLX could keep the fresh of longan. Key words: Dimocarpus longan Lour, peroxidase (POD), polyphenoloxidase (PPO), the healthy fruit rate，the threshing rate，the soluble solid content 龙眼（Dimocarpus longanan Lour.）的果实成熟于7- 9月高温季节，采后生理代谢旺盛，极易失水、褐变和腐烂[1-6]。龙眼果实果皮褐变是采后品质劣变最为突出的问题，严重影响果实的外观品质和商品价值，是限制龙眼长期贮藏和远距离运销的主要因素[7] 。造成龙眼采后果皮褐变的因素有果皮失水、低温冷害、热伤害和衰老[1,2,6-8]，因而研究龙眼的贮藏保鲜有着重要的实际意义。 在中国，已有应用拮抗微生物防治芒果、香蕉、柑桔等水果的采后病害的报道。刘兴荔等[10]发现放线菌618菌株发酵液对甜橙的保鲜效果明显地优于0.1%多菌灵，对香蕉炭疽病菌也有良好的抑菌作用；钟敏等[11]的研究发现，链霉菌702发酵液能抑制有害菌在苹果、梨、猕猴桃、甜瓜表面的生长，减慢水分蒸发，对这些水果有较好的防腐保鲜效果。在国外，科研人员经过筛选，分离得到微