生物制剂对温州蜜柑贮藏保鲜效果影响.docVIP

生物制剂对温州蜜柑贮藏保鲜效果影响 　　摘要：为研究生物制剂芽孢杆菌A、芽孢杆菌B、芽孢杆菌C、芽孢杆菌D（未定种）、壳寡糖及激活蛋白对柑橘贮藏的防腐及保鲜效果，以温州蜜柑为试材，设计了6个生物制剂处理，以化学药剂咪鲜胺乳油与百可得可湿性粉剂混配为阳性对照，以清水为空白对照，浸果后入通风库及冷库贮藏。结果表明，两种贮藏条件下，生物制剂中芽孢杆菌B及壳寡糖处理贮藏防腐及保鲜效果均较好，两者冷库贮藏效果优于通风库贮藏，防腐效果可与化学药剂处理相当，且贮藏效果最佳时间为30～45 d，品质保鲜效果均优于化学药剂处理。通风库贮藏条件下，激活蛋白制剂处理的防腐效果优于冷库贮藏且与化学药剂处理相当。在温州蜜柑短期贮藏保鲜时，可采用芽孢杆菌B或壳寡糖处理，通风库贮藏可另选激活蛋白制剂处理。 　　关键词：柑橘；贮藏保鲜；芽孢杆菌；壳寡糖；激活蛋白 　　中图分类号： 文献标识码：A 文章编号：0439-8114（2017）23-4577-05 　　DOI：10.14088/j.cnki.issn0439-8114.2017.23.040 　　Abstract： To study the effect of several biological agents of Bacillus A/B/C/D（undetermined species），chitosan oligosaccharide and activator protein on preservation and quality maintenance of citrus，satsuma orange was selected and stored in the ventilated storage and cold storage after treated with 6 biological agents as the experimental group， chemical preservatives prochloraz EC mixed with iminoctadinetris albesilate WP as a positive control group，and water as a negative control group. The results indicated that，under the two storage conditions，the preservation and freshness maintenance effect of biologic agents bacillus B and chitosan oligosaccharide were optimal to other biologic agents and negative control， and their cold storage effect was better than ventilated storage with the preservation effect of both was basically equivalent to the chemical treatment，and the quality maintenance effect of both was better than that of chemical agent during the best storage period of 30～45 d.Under the condition of ventilation storage，the preservation effect of activator protein was better than that of cold storage and could be equivalent to chemical agents. This study has indicated that the biologic agents Bacillus B or chitosan oligosaccharide could be the new preservatives for satsuma orange short-term storage and fresh-keeping，and the activator protein could be another choice in the condition of ventilation storage. 　　Key words： citrus； preservation and freshness maintenance； Bacillus； chitosan oligosacch