热水喷淋处理结合拮抗酵母菌对樱桃果实采后腐烂及品质的影响

被引：22

作者：

静玮

屠康

邵兴锋

苏子鹏

机构：

[1] 南京农业大学食品科技学院

来源：

果树学报 | 2008年 / 03期

关键词：

樱桃果实; 热水喷淋处理; 拮抗酵母菌; 腐烂; 品质;

D O I：

10.13925/j.cnki.gsxb.2008.03.017

中图分类号：

S436.62 [核果类病虫害];

学科分类号：

090401 ; 090402 ;

摘要：

采用60℃20s热水喷淋处理(HWRB)、拮抗菌(罗伦隐球酵母)浸泡处理(108个细胞/mL的孢子悬浮液)及2者结合处理先锋樱桃果实,研究各处理对果实常温贮藏5d后的自然发病率、腐烂指数和感官品质及对接种扩展青霉或灰葡萄孢霉后果实伤口的发病率和病斑直径的影响。结果表明,HWRB处理能显著抑制果实的自然发病率及腐烂程度,拮抗菌的效果次之,而结合处理的抑制效果最好;各处理均未影响果实的品质。对接种扩展青霉的果实,结合处理能够有效减少伤口94%的腐烂和病斑直径的扩大,且效果好于HWRB及拮抗菌单独处理;对接种灰葡萄孢霉的果实,拮抗菌能够显著抑制伤口的发病率和病斑直径,而HWRB处理则能完全抑制伤口的发病,结合处理并未带来更好的效果。总之,HWRB处理结合拮抗菌能够成为一种理想的控制樱桃果实采后腐烂的处理方法。

引用

页码：367 / 372

页数：6

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