扩展青霉拮抗细菌发酵液在苹果保鲜中的应用-河南农业科学.PDFVIP

河南农业科学, 2011, 40( 8) : 172- 176 Journal of Henan Agricultural Sciences 1 2* 刘 杨 , 张海予 ( 1. , 102206; 2. , 102206) : 从水果果皮上筛选出2 株对扩展青霉有拮抗作用的枯草芽孢杆菌T3 与T 8, 其发酵液 平 板上对扩展青霉有较强的抑制作用将这2 株拮抗菌的发酵液应用于苹果的保鲜上, 结果表明, 拮 抗菌T3 与T8 发酵液能 活体上抑制扩展青霉病斑的扩大, 接种后第6 天抑制率分别为51%与 46% 还研究了拮抗菌发酵液扑海因壳聚糖分别单独使用对贮藏苹果可溶性固形物抗坏血酸 含量可滴定酸度和失重率的影响, 分析比较它们 保鲜中的效果结果表明, 2 株拮抗菌的发酵 液可使贮藏苹果的可滴定酸度有一定程度的提高, 分别高出对照50%与100% , 而对其他指标影响 不大而壳聚糖与扑海因都能使贮藏期苹果的抗坏血酸含量保持较高水平, 分别高出对照 700% 与180% , 此外壳聚糖与扑海因对降低水果的失重率也有 一定的作用, 失重率分别比对照低20%和 32% , 但它们对苹果的可溶性固形物的影响与对照相比并不明显 : 扩展青霉; 拮抗菌发酵液; 壳聚糖; 苹果保鲜 : S661. 1 : A : 1004-3268( 2011) 08-0172-05 T e Effect of T w o Antagonistic Bacteria Fermentation Brot on Apple Preservation 1 2* LIU Yang , ZHANG Ha-i yu ( 1. College of Plant Science and Tec nology, Beijing U niversit y of Agricult ure, Beijing 102206, C ina; 2. College of Food Science, Beijing University of Agriculture, Beijing 102206, C ina) Abstract: T e tw o antagonistic bacteria, B aci l lus s ubti lis T 3 and T 8, w ere isolated from t e sur- faces of fruits and t eir fermentation brot s ow ed a significant antagonistic effect against Pe ni- c il l ium exp ans um i n v i tr o . In t e experiment, t eir fermentation brot are applied in apple. T e result s ow ed t at t eir fermentation brot can in ibit t e expansion of disease area of E xp ans i on p en ic il l in in v iv o , t e t e in ibitory rate are 51% and 46% respectively. Iprodione, c itosan and t e bacteria fermentation brot of T 3 and T8 are also used in apple preservation. T e soluble solids, ascorbic acid content, titratable acidity and t e rate of w