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首页> 外文期刊>Postharvest Biology and Technology >Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit
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Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit

机译：生物防治芽孢杆菌淀粉虫淀粉素溶液培养汤对收获荔枝果实的质量属性及可储存性

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摘要

Effects of postharvest biocontrol treatment with antagonistic bacteria Bacillus amyloliquefaciens LY-1 on quality attributes and storability of harvested litchi fruit were investigated. "Wuye" litchi fruit were immersed in 1.0 x 10(8) colony-forming units (CFU) mL(-1) B. amyloliquefaciens LY-1 culture broth (BLCB) or sterile water (control) for 5 min, respectively. Litchi fruit were then air-dried and stored at 25 +/- 1 degrees C and 85%-90% relative humidity. Comparing to control litchi fruit, the BLCB-treated litchi fruit exhibited lower pericarp browning index, and percentages of fruit decay and weight loss. Moreover, the BLCB-treated litchi fruit maintained higher contents of total soluble solids, titratable acidity, total soluble sugars and vitamin C in pulp, as well as higher activities of disease resistance-related enzymes (phenylalanine ammonia lyase, chitinase, and beta-1, 3-glucandase) and higher content of natural disease-resistive material like lignin in pericarp. Thus, it can be concluded that the 1.0 x 108 CFU mL(-1) BLCB treatment delayed the progress of pericarp browning, lowered fruit decay and weight loss, and maintained higher quality of harvested "Wuye" litchi fruit during storage, which might suggest that the BLCB treatment was a promising and effective biological control method for prolonging the shelf-life of harvested litchi fruit.
机译：研究了抗抗原菌芽孢杆菌对拮抗菌氨基杆菌的影响对收获的荔枝果实质量属性的LY-1。 “武伊”荔枝果实浸入1.0×10（8）个菌落 - 形成单位（CFU）M1（-1）B.淀粉醇提取胶剂（-1）甲醇-1培养液（BLCB）或无菌水（对照）5分钟。然后将荔枝果实风干并储存在25 +/- 1℃和85％-90％相对湿度下。比较荔枝果实，BLCB处理的荔枝果实表现出较低的果皮褐变果实，以及水果衰减和减肥的百分比。此外，BLCB处理的荔枝果实在纸浆中保持了较高的总可溶性固体，可滴定酸，总可溶性糖和维生素C的含量，以及抗病抗性相关酶的更高活性（苯丙氨酸氨酶，几丁质酶和β-1 Pericarp中木质素如木质素如木质素，3-葡聚糖酶和较高的天然抗病材料含量。因此，可以得出结论，1.0×108 CFU mL（-1）BLCB处理延迟了果皮褐变的进展，降低了水果衰减和体重减轻，并在储存期间保持了更高质量的收获“Wuye”荔枝果实，这可能表明BLCB治疗是一种希望延长收获的荔枝果实的保质期的有希望的有效的生物控制方法。

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