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【目的】了解果品微生物功能多样性信息,为红枣贮藏期贮藏病害的防控提供技术支撑,同时希望为果品果面微生物多样性的研究提供新的方法。【方法】采用Biolog方法研究了红枣贮藏期果品果面微生物群落结构功能多样性。【结果】红枣在不同贮藏时间内果面微生物群落的功能多样性差异很大,贮藏时间越长微生物越丰富,对不同碳源的利用程度越高;采用保鲜剂处理后红枣果面微生物群落的多样性、均匀度指数和AWCD均显著低于未作任何处理的红枣果面微生物。四种不同处理的红枣果面微生物的特征碳源主要有六类:碳水化合物类、羧酸类、聚合物类、酚类化合物、氨基酸类、胺类。【结论】我们的研究结果首次初步揭示了红枣在贮藏期果面微生物的功能多样性,并证明Biolog方法可以应用到果品微生物功能多样性的研究。
【Objective】 To understand the functional diversity of fruit micro-organisms and provide technical support for the prevention and control of jujube-stored diseases during the storage period. At the same time, it is hoped to provide a new method for studying the microbe diversity of fruit surface. 【Method】 The Biolog method was used to study the functional diversity of the fruit surface microflora in jujube fruit during storage. 【Result】 The results showed that there were significant differences in functional diversity of fruit surface microbial communities in jujube during different storage time. The longer the storage time, the more micro-organisms and the higher utilization of different carbon sources. The juvenile fruit surface microbial community Diversity, evenness index and AWCD were significantly lower than those without treatment of jujube fruit surface microorganisms. There are six main types of carbon sources in four different types of jujube fruit surface microorganisms: carbohydrates, carboxylic acids, polymers, phenols, amino acids and amines. 【Conclusion】 Our results first revealed the functional diversity of jujube fruit during storage and proved Biolog method can be applied to study the functional diversity of fruit micro-organisms.