喷浇臭氧水对果实表面微生物数量影响.docVIP

喷浇臭氧水对果实表面微生物数量影响 　　摘要：果??表面微生物的种群和数量是影响其贮藏时间和品质的原因之一。为探讨臭氧水在果实贮藏方面的应用效果，本试验采用稀释涂布平板法进行果实表面微生物的分离与培养，研究喷浇臭氧水前后草莓、番茄、黄瓜表面细菌、真菌和放线菌数量的变化规律。结果表明：果实表面细菌、真菌和放线菌数量因臭氧水浓度而发生变化，臭氧水浓度越高，微生物数量越低；以喷浇无菌水处理组作为对照，高浓度臭氧水处理组在草莓、番茄和黄瓜中对细菌的抑制率分别为67.96%、80.30%和85.45%，对真菌的抑制率分别为79.17%、69.70%和56.52%，对放线菌的抑制率分别为46.15%、53.13%和56.25%，由此可知，臭氧水对果实表面细菌的抑制作用最强，真菌次之；其抑菌效果与果实种类也有一定关系，果实表面越光滑，其对微生物抑制作用越明显。综上，喷浇臭氧水可以有效降低果实表面微生物的数量，进而具有延长果实贮藏时间，提高果实品质的潜力。 　　关键词：臭氧水；果实；微生物；数量 　　中图分类号：S609+.3文献标识号：A文章编号：1001-4942（2017）11-0059-05 　　Effects of Spraying Ozone Water on Microbial 　　Quantity of Fruit Surface 　　Tang Chao1， Shi Ji1，Wang Shuai1，Wang Qiucheng1， Yang Hongbing1， 　　Dong Chunhai1，Yang Jianming1， Feng Tao2， Yi Xiaohua1 　　（1.College of Life Sciences， Qingdao Agricultural University/Key Laboratory of Biotechnology of 　　Colleges and Universities in Shandong Province， Qingdao 266109， China； 　　2.Gaomi Wulonghe Farm Agricultural Science and Technology Co.， Ltd.， Gaomi 261512， China） 　　AbstractThe population and quantity of microorganisms on the surface of fruits is one of the reasons that affect their storage time and quality. In this experiment， to explore the application of ozone water in the storage of fruits， the method of dilution coating plate was used to isolate and culture microbes on fruit surface. The changes of the number of bacteria， fungi and actinomycetes on the surface of strawberry， tomato and cucumber were studied before and after spraying ozone water. The results showed that the number of bacteria， fungi and actinomycetes on the fruit surface changed due to the concentration of ozone water. The higher the ozone water concentration was， the lower the microbial quantity was. With the sterile water as a control， the inhibitory rates of high concentration ozone water on the bacteria on strawberry， tomato and cucumber were 67.96%， 80.30% and 85.45%， respectively； the inhibitory rates on the fungi were 79.17%， 69.70% and 56.52%， respectively； the inhibitory rates on the actinomyce