农业工程学报
農業工程學報
농업공정학보
2013年
23期
253-261
,共9页
蔡文韬%夏菠%夏延斌%易有金%王宇婷
蔡文韜%夏菠%夏延斌%易有金%王宇婷
채문도%하파%하연빈%역유금%왕우정
生物防控%贮藏%品质调控%拮抗菌%解淀粉芽孢杆菌%链格孢菌%辣椒%采后
生物防控%貯藏%品質調控%拮抗菌%解澱粉芽孢桿菌%鏈格孢菌%辣椒%採後
생물방공%저장%품질조공%길항균%해정분아포간균%련격포균%랄초%채후
biocontrol%storage%quality control%antagonist%bacillus amyloliquefaciens%Alternaria alternate%chilli%Postharvest
为了解解淀粉芽孢杆菌 strain-L 发酵液对辣椒采后保鲜效果，以不同辣椒品种（海青椒、红尖椒）为试材，研究了strain-L发酵液对辣椒保鲜效果的影响。体内体外试验结果表明不同浓度strain-L发酵液对链格孢菌具有较好的抑菌效果。损伤接种25℃下贮藏7 d，strain-L的发酵液对海青椒和红尖椒都具有明显的防腐效果，海青椒的腐烂率与无菌水相比下降了51.87%，红尖椒的腐烂率与无菌水相比下降了58.54%。非损伤接种9℃下贮藏24 d，strain-L发酵液对不同辣椒品种的保鲜效果存在差异，在整个贮藏期间，strain-L发酵液处理可降低辣椒采后腐烂率，明显优于无菌水组。贮藏24 d后，青椒发酵液处理和保鲜液处理的腐烂率分别为37.5%、32.50%，与无菌水组相比，分别降低了35%和40%。红尖椒的发酵液处理和保鲜液处理的腐烂率分别为29.63%、24.14%，与无菌水组相比降低了34.19%、28.70%，不同品种间，发酵液处理组和保鲜液处理组的腐烂程度不同，且在整个贮藏期间，strain-L发酵液延缓了果实内还原糖含量、可溶性固形物、可溶性蛋白和VC含量的降低，保持了辣椒较稳定的色泽和质构。strain-L发酵液在保持辣椒较好的商品价值、感官品质以及营养价值方面获得了较好的贮藏效果，为采后生物防控与保鲜提供理论依据和技术方法。
為瞭解解澱粉芽孢桿菌 strain-L 髮酵液對辣椒採後保鮮效果，以不同辣椒品種（海青椒、紅尖椒）為試材，研究瞭strain-L髮酵液對辣椒保鮮效果的影響。體內體外試驗結果錶明不同濃度strain-L髮酵液對鏈格孢菌具有較好的抑菌效果。損傷接種25℃下貯藏7 d，strain-L的髮酵液對海青椒和紅尖椒都具有明顯的防腐效果，海青椒的腐爛率與無菌水相比下降瞭51.87%，紅尖椒的腐爛率與無菌水相比下降瞭58.54%。非損傷接種9℃下貯藏24 d，strain-L髮酵液對不同辣椒品種的保鮮效果存在差異，在整箇貯藏期間，strain-L髮酵液處理可降低辣椒採後腐爛率，明顯優于無菌水組。貯藏24 d後，青椒髮酵液處理和保鮮液處理的腐爛率分彆為37.5%、32.50%，與無菌水組相比，分彆降低瞭35%和40%。紅尖椒的髮酵液處理和保鮮液處理的腐爛率分彆為29.63%、24.14%，與無菌水組相比降低瞭34.19%、28.70%，不同品種間，髮酵液處理組和保鮮液處理組的腐爛程度不同，且在整箇貯藏期間，strain-L髮酵液延緩瞭果實內還原糖含量、可溶性固形物、可溶性蛋白和VC含量的降低，保持瞭辣椒較穩定的色澤和質構。strain-L髮酵液在保持辣椒較好的商品價值、感官品質以及營養價值方麵穫得瞭較好的貯藏效果，為採後生物防控與保鮮提供理論依據和技術方法。
위료해해정분아포간균 strain-L 발효액대랄초채후보선효과，이불동랄초품충（해청초、홍첨초）위시재，연구료strain-L발효액대랄초보선효과적영향。체내체외시험결과표명불동농도strain-L발효액대련격포균구유교호적억균효과。손상접충25℃하저장7 d，strain-L적발효액대해청초화홍첨초도구유명현적방부효과，해청초적부란솔여무균수상비하강료51.87%，홍첨초적부란솔여무균수상비하강료58.54%。비손상접충9℃하저장24 d，strain-L발효액대불동랄초품충적보선효과존재차이，재정개저장기간，strain-L발효액처리가강저랄초채후부란솔，명현우우무균수조。저장24 d후，청초발효액처리화보선액처리적부란솔분별위37.5%、32.50%，여무균수조상비，분별강저료35%화40%。홍첨초적발효액처리화보선액처리적부란솔분별위29.63%、24.14%，여무균수조상비강저료34.19%、28.70%，불동품충간，발효액처리조화보선액처리조적부란정도불동，차재정개저장기간，strain-L발효액연완료과실내환원당함량、가용성고형물、가용성단백화VC함량적강저，보지료랄초교은정적색택화질구。strain-L발효액재보지랄초교호적상품개치、감관품질이급영양개치방면획득료교호적저장효과，위채후생물방공여보선제공이론의거화기술방법。
In order to understand the fresh-keeping effect of bacillus amylo-liquefaciens strain-L fermented liquid on the postharvest pepper, the different pepper varieties (the green pepper and red chilli) were treated with fermented filtrated liquor of bacillus amylo-liquefaciens isolated from chilli bell peppers pulp to study the preserve effects of peppers. The results indicated that the strain-L fermentation medium over a certain concentration had a good antibacterial effect on pepper pathogenic fungi (A.alternate) with the invitro tests. The invivo test results showed that even though the fresh-keeping effect of fermentation liquid was not as good as fresh-keeping effect of preservative liquid, but significantly better than the sterile water group. Comparing the different varieties of peppers, fresh-keeping effect of fermentation liquid on red chilli was better than that of green pepper, and the inhibition effect of invivo decreased compared with invitro inhibition effect. For the damage inoculation, strain-L fermentation medium has obvious antibacterial effect on the green pepper and red chilli, the decay rate of green pepper declined by 51.87% compared with sterile water treatment. The decay rate of the red chilli declined by 58.54%compared with sterile water. The preservation effect of strain-L fermentation medium on different varieties of pepper had significant difference during 24 d storage period by noninvasive inoculation. The results showed that the strain-L fermented liquid treatment can obviously decrease the decay rate of postharvest chili in the storage period, which was obviously superior to the sterile water group. After 24 d storage, the decay rates of green peppers treated with fermentation medium and preservation liquid were 37.5%, 32.50%respectively, decreased by 35%and 40%respectively compared to sterile water group. The decay rate of red chilli treated with fermentation medium and preservation liquid were 29.63%, 24.14%respectively, decreased by 34.19%, 28.70%respectively compared to sterile water group. The levels of decay rates were different for different varieties with fermentation medium treatment group and preservation liquid treatment. The decay rate of red chilli was lower than the green pepper by about 7.87%and 8.36%respectively. It showed no significant change among the different treatments. In the whole storage period, the strain-L reduced the decay rates;delayed the reduction of reducing sugar content;inhibited the loss of soluble solid content, soluble protein and the content of VC; maintained the stable color and quality structure. Strain-L fermentation liquor obtained the good storage effect in keeping the chili good commodity value, sensory quality and nutritional value. The research can provide a theoretical basis for biological prevention and technical methods for fresh-keeping of postharvest vegetables.
