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由于水蜜桃采后极易腐烂变质,为延长其贮藏期,主要研究了3种不同浓度的丝孢酵母(Trichosporon aquatile)菌液对水蜜桃的保鲜效果,以探寻最佳保鲜浓度,并探讨其推广意义,从而为水蜜桃保鲜提供新方法。结果表明,与对照组相比,50mL菌液溶于1000mL无菌水的保鲜效果最好,另外2种浓度(100mL菌液溶于1000mL无菌水,25mL菌液溶于1000mL无菌水)的菌液对水蜜桃保鲜效果也好于对照组,丝孢酵母作为工程菌容易获得,相对安全。总之,对凤凰水蜜桃而言,丝孢酵母为相对有效且无污染的生物保鲜剂,适宜推广应用。
Due to the extremely perishable peach deterioration after peach harvest, in order to prolong its storage period, the preservation effects of three different concentrations of Trichosporon aquatile bacteria liquid on peaches were studied in order to explore the best fresh-keeping concentration and explore its Promote the meaning, so as to provide a new method for the preservation of peaches. The results showed that, compared with the control group, 50mL bacteria dissolved in 1000mL sterile water best preservation effect, the other two concentrations (100mL bacteria dissolved in 1000mL sterile water, 25mL bacteria dissolved in 1000mL sterile water) Bacterial liquid peach preservation effect is also better than the control group, Trichosporon yeast as engineering bacteria easily available, relatively safe. In short, the Phoenix peach terms, Trichosporon yeast is relatively effective and non-polluting biological preservatives, suitable for promotion and application.