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由于水蜜桃采后极易腐烂变质,延长其贮藏期成为当前的研究热点。鉴于使用化学保鲜剂对环境和人体存在危害,观测和比较了3种病原菌拮抗菌——罗伦隐球酵母(Cryptococcus laurentii),季也蒙假丝酵母(Candida guilliermondii)和丝孢酵母(Trichosporonaquatile)对白花水蜜桃(Prunus persica)采后保鲜品质的影响。试验采取直接喷果的方式,果实处理后装入保鲜袋置于常温条件下(28~30℃),24 h后测量其生理指标。结果表明:罗伦隐球酵母保鲜效果最优,季也蒙假丝酵母保鲜效果其次,均好于丝孢酵母保鲜效果。由于这3种酵母菌作为工程菌容易获得,相对安全,因此,对凤凰水蜜桃而言,拮抗菌制剂作为相对有效且无污染的生物保鲜剂,适宜推广应用。
Due to the perishable peach metamorphism postharvest, to extend its storage period has become the current research focus. In view of the harm to the environment and the human body using chemical preservatives, three kinds of pathogen antagonistic bacteria, Cryptococcus laurentii, Candida guilliermondii and Trichosporonaquatile were observed and compared. Effects of Postharvest Preservation Quality on Prunus persica. In the experiment, the direct spraying method was adopted. The fruits were placed in a fresh-keeping bag and placed in the normal temperature (28-30 ℃) after treatment. After 24 h, the physiological indexes were measured. The results showed that the preservation effect of Cryptomonas & lt; (R) & gt; Lonniensis was the best, followed by the preservation effect of Candida albicans, followed by the preservation effect of Trichosporon. As these three kinds of yeasts are easy to obtain as engineering bacteria, they are relatively safe. Therefore, for phoenix peaches, the antagonistic bacterium preparation is suitable as a relatively effective and non-polluting biological preservative and is suitable for popularization and application.