外源茉莉酸甲脂和拮抗菌协同贮藏哈密瓜保鲜的研究.pdfVIP

72 安徽农学通报，Anhui As,i．Sci．Bul1．2012， 18(21) 外源茉莉酸甲脂和拮抗茵协同贮藏哈密瓜保鲜的研究 李 平 辛建华 童军茂 冯传作 (石河子大学农学院，新疆石河子 832000) 摘 要：研究了茉莉酸甲酯(MeJA)复合酵母LP1、LP2处理对哈密瓜果实由匍枝根霉(Rhizopus stolonifer)引起的软腐 病的抑制效果，同时通过正交试验，优选出一种复合生物保鲜剂，并验证了其在哈密瓜上的保鲜效果。结果显示：茉 莉酸甲酯(MeJA)浓度121~mol／L，拮抗茵为LF2，茵悬液浓度10 cfu／mL，贮藏温度以5℃为最佳，能更有效抑制哈密瓜 软腐病的发生；该复合处理也更为显著地诱导了哈密瓜果实抗病相关酶活性的上升；显著地抑制贮藏期间果实呼吸 强度，延缓其呼吸跃变高峰的出现，保持果实的硬度、糖度和Vc的含量，延缓了哈密瓜的后熟，降低哈密瓜的腐烂率， 对于延缓哈密瓜果实的衰老起到一定的作用，较好地保持哈密瓜果实的品质。 关键词：哈密瓜；拮抗茵；茉莉酸甲脂；生物保鲜剂 中图分类号 $652．1 文献标识码 A 文章编号 1007—7731(2012)21—72一o3 Exogenous Jasmonic Acid Methyl Ester and Antagonistic Bacteria Collaboiative Storage the Santa- loupe Preservation Research Li Ping et a1． (A culture College，Shihezi University，Shihezi 832000，China) Abstract：Antagonistic bacteria LP1，LP2 used in this study were offering from Food College of Shihezi University．Aimed at the the major pathogens which caused Hami melon bacterial soft rot，the antagonistic and Jasmonic acid methyl ester WaS compounded by orthogonal test．Eventually，this paper preferred a biological preservative and verify its preservation effect on the cantaloupe．The results exhibited that Jasmonie acid methyl ester(MeJA)concentration of 12 mol／L，antagonistic bacteria of LP2，bacterial suspension concentration of 10 cfu／mL，storage temperature of 5℃．Inhibit activity decrease of the enzyme SOD and POD and hold back the rises of PPO activity．Keep the melon hardness，sugar content and Vc content， delaying after—ripening of melon．This biological preservative had certain effect on reducing the rate of decay，delaying the senescence of melon，keeping melon quality． Key words：Cantaloupe；Antagonistic bacteria；Jasmonic acid methyl ester；Biological preservative 软腐病是哈密瓜贮藏期间的主要侵染性病害，是造成 供，分别命名为拮抗菌LP1、