3 种拮抗酵母菌组合处理对水蜜桃贮藏品质的影响

doi:10.15933/j.cnki.1004-3268.2022.07.018

摘要/Abstract

摘要： 研究3种拮抗酵母菌罗伦隐球酵母、喜橄榄假丝酵母及间型假丝酵母组合处理对水蜜桃采后常温（25~30 ℃）下贮藏品质的影响，为水蜜桃的贮藏保鲜提供新方法。以凤凰水蜜桃为试验材料，处理组分别使用喜橄榄假丝酵母菌悬浮液、间型假丝酵母菌悬浮液、罗伦隐球酵母+喜橄榄假丝酵母混合菌悬浮液、罗伦隐球酵母+间型假丝酵母混合菌悬浮液、罗伦隐球酵母+喜橄榄假丝酵母+间型假丝酵母混合菌悬浮液浸果，对照组不做处理，测定与贮藏品质相关的腐烂指数、失重率、硬度、可溶性固形物含量、呼吸强度、相对电导率、丙二醛（MDA）含量和可溶性蛋白含量等8项生理生化指标，试验期8 d。与对照组相比，喜橄榄假丝酵母组果实的失重率显著下降7.39个百分点；间型假丝酵母组果实的可溶性蛋白含量显著上升36.14%；罗伦隐球酵母+喜橄榄假丝酵母组果实的可溶性蛋白含量显著上升40.95%；罗伦隐球酵母+间型假丝酵母组果实的腐烂等级显著降低，硬度得到有效保持，呼吸强度显著下降68.36%，丙二醛含量显著下降28.28%；罗伦隐球酵母+喜橄榄假丝酵母+间型假丝酵母组果实丙二醛含量显著下降21.26%，可溶性蛋白含量显著上升37.33%；各处理组在抑制果实相对电导率上升方面无显著差异。综合来看，3种拮抗酵母菌组合处理均能在一定程度上抑制水蜜桃的霉变和腐烂进程，其中罗伦隐球酵母+间型假丝酵母组在各项指标中的表现最好，能显著抑制果实霉变、保持果实风味，保鲜效果最好。

关键词: 水蜜桃, 拮抗酵母菌, 罗伦隐球酵母, 喜橄榄假丝酵母, 间型假丝酵母, 生物防治, 保鲜贮藏

Abstract: The effects of three kinds of antagonistic yeasts(Cryptococcus laurentii，Candida oleophila and Candida intermedia)combined treatment on the postharvest storage quality of peaches at room temperature(25—30℃)were studied，in order to provide a new method for the storage and preservation of peaches.With Fenghuang peach as the experimental material,the suspension of Candida oleophila,Candida intermedia,mixed suspension of Cryptococcus laurentii and Candida oleophila,Cryptococcus laurentii and Candida intermedia,Cryptococcus laurentii,Candida oleophila and Candida intermedia were used for treatment groups.No suspension was used for control group.The rot index，weight loss rate,hardness,soluble solid content,respiratory strength,relative conductivity,malondialdehyde(MDA)content,soluble protein content were measured.The experiment period was 8 days.Compared with the control group,the weight loss rate of the Candida oleophila group decreased by 7.39 percentage points;the soluble protein content of the Candida intermedia group increased by 36.14%;the soluble protein content of the Cryptococcus laurentii+Candida oleophila group increased by 40.95%;the rot grade of the Cryptococcus laurentii+Candida intermedia group was significantly reduced，the hardness was effectively maintained，the respiration intensity was significantly decreased by 68.36%,the MDA content was significantly decreased by 28.28%;the content of MAD in the fruit of Cryptococcus laurentii+Candida oleophila+Candida intermedia group significantly decreased by 21.26%,and the protein content increased significantly by 37.33%.There was no significant difference of inhibiting the rise of relative conductivity of fruits among different groups. On the whole,all the suspensions of three antagonistic yeasts combined treatment could inhibit the mildew and decay process of peaches,and the Cryptococcus laurentii+Candida intermedia group has the best performance in various indicators,could significantly inhibit fruit mildew,maintain fruit flavor,and has the best fresh‑keeping effect.

Key words: Honey peach, Antagonistic yeast, Cryptococcus laurentii, Candida oleophila, Candida intermedia, Biological control, Fresh?keeping storage

中图分类号:

王雅歆, 颜菲, 李建龙. 3 种拮抗酵母菌组合处理对水蜜桃贮藏品质的影响[J]. 河南农业科学, 2022, 51(7): 173-180.

WANG Yaxin, YAN Fei, LI Jianlong. Effects of Three Antagonistic Yeasts Treatment on the Storage Quality of Honey Peach[J]. Journal of Henan Agricultural Sciences, 2022, 51(7): 173-180.

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