| 石银娜,雷霁卿,王瑞,曾傲敏.Pb-2-2拮抗菌株发酵液对猕猴桃果实贮藏保鲜效果研究[J].中国南方果树,2025,54(6): |
| Pb-2-2拮抗菌株发酵液对猕猴桃果实贮藏保鲜效果研究 |
| Study on the effect of Pb-2-2 antagonistic strain fermentation broth on the storage and preservation of kiwifruit fruits |
| 投稿时间：2025-01-16 修订日期：2025-03-06 |
| DOI： |
| 中文关键词: 猕猴桃 拮抗菌 发酵液 诱导抗病 果实品质 |
| 英文关键词:kiwi antagonistic bacterial fermentation broth induce disease resistance fruit quality |
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| 中文摘要: |
| 研究猕猴桃拮抗内生真菌 Pb-2-2发酵液喷施东红猕猴桃，测定贮藏60d内猕猴桃果实腐烂率、失重率、硬度、色差、总酚、Vc含量以及AL、CAT、SOD、APX等抗病防御性酶活性的变化，以了解Pb-2-2拮抗菌株发酵液对猕猴桃果实贮藏保鲜的效果。对猕猴桃果实的贮藏保鲜效果。研究结果显示，Pb-2-2 拮抗菌发酵液处理能降低果实腐烂率，减小失重率，推迟可溶性固形物峰值出现，维持果实色泽、硬度，减缓可滴定酸、总酚及 Vc 含量下降。与对照相比，该发酵液处理还诱导提高了PAL、CAT、SOD、APX、几丁质酶及外切几丁质酶的活性。拮抗菌 Pb-2-2 发酵液处理有效贮藏期维持了猕猴桃果实品质，提高了采后猕猴桃果实的抗病能力。可作为猕猴桃生物保鲜的新效途径。 |
| 英文摘要: |
| In order to understand the effect of Pb-2-2 antagonistic strain fermentation broth on the storage and preservation of kiwifruit fruits, the decay rate, weight loss rate, hardness, color difference, total phenols, Vc contents, and the activities of PAL, CAT, SOD, APX and other disease resistance and defensive enzymes were measured. The effect on the storage and preservation of kiwifruit fruits. The results showed that Pb-2-2 antagonistic fermentation broth treatment could reduce fruit decay rate, reduce weight loss rate, delay the occurrence of soluble solids peak, maintain fruit color and firmness, and slow down the decline of titratable acid, total phenols and Vc content. Compared with the control, the fermentation broth treatment also induced and increased the activities of PAL, CAT, SOD, APX, chitinase and exochitinase. The effective storage period of antagonistic bacterial Pb-2-2 fermentation broth treatment maintained the quality of kiwifruit fruit and improved the disease resistance of postharvest kiwifruit fruit. It can be used as a new way of biological preservation of kiwifruit. |
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