枯草芽孢杆菌Cy-29菌悬液处理对红阳猕猴桃贮藏期品质的影响

采用枯草芽孢杆菌Cy-29对数期菌悬液处理红阳猕猴桃后,在2℃、湿度75%⁸5%风冷条件下贮藏,每隔7d取样分别测定其果实硬度、可溶性固形物、总糖、可滴定酸以及VC含量的变化。结果表明,枯草芽孢杆菌Cy-29对数期菌悬液处理红阳猕猴桃贮藏前期,显著延缓果实硬度下降;在贮藏前期和中期可溶性固形物含量和总糖变化显著低于对照组;整个贮藏期显著抑制可滴定酸和VC含量下降。综上所述,枯草芽孢杆菌Cy-29菌悬液处理果实后能较好保持果实良好的品质,适当延缓果实的成熟衰老。 

Study on the storage quality of hongyang-kiwifruit treated with bacillus subtilis Cy-29 bacteria suspension

Hongyang-kiwifruit were treated with bacillus subtilis Cy-29 bacteria suspension, then kiwifruits were stored at 2℃, humidity 75%～85% relative humidity of mechanical refrigerator. Quality indicators of fruit hardness, total soluble solids content, total sugar content, titratable acidity and V C content weredetermined every 7d. The result showed that:in the treated group by bacteria suspension of bacillus subtilis Cy -29, the firmness of hongyang-kwifrui was significantly kept in prophase of storage, and the total soluble solids and soluble sugar content were maintained while the decline of titratable acidity and V C content were significantly restrained remarkably. It was obvious that the bacteria suspension treatment of bacillus subtilis Cy-29 were favorable to fresh-keeping of hongyang-kiwifruit.