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地衣芽孢杆菌菌株W10菌液及其产生的抗菌蛋白对贮藏期桃褐腐病都有较好的抑制作用,高浓度(1×1010 cfu·mL-1菌液,3.0 mg·mL-1抗菌蛋白)效果更好。在较低温度(4℃)和湿度(RH70%~75%)条件下,高浓度菌液和抗菌蛋白在病菌定殖前处理桃果能收到较好的防病效果。钙离子[0.1%Ca(NO3)2]能提高W10菌液及抗菌蛋白对桃果实褐腐病的防治效果,能明显推迟始病时间。W10菌液和抗菌蛋白浸果处理能显著降低贮藏期的自然腐烂率,与多菌灵效果类似;通过对果肉色差L*值、果实硬度、可溶性固形物含量、失重率等品质指标参数的测定,发现菌液和抗菌蛋白处理均不会影响果实品质。
Bacillus licheniformis strain W10 and its antibacterial protein produced better inhibition of peach brown rot during storage. High concentration (1 × 1010 cfu · mL-1 bacterial solution, 3.0 mg · mL-1 antibacterial protein )Better results. Under the conditions of lower temperature (4 ℃) and humidity (RH70% ~ 75%), the high concentration of bacterial liquid and antibacterial protein can effectively prevent peach fruit from colonizing peach fruit. Calcium ion [0.1% Ca (NO3) 2] can improve the control effect of W10 bacterial liquid and antibacterial protein on brown rot of peach fruit and significantly delay the onset of disease. The fruit decay rate of W10 and antibacterial protein could significantly reduce the natural decay rate during storage, which was similar to the effect of carbendazim. Through the determination of L * value, fruit firmness, soluble solids content, weight loss rate and other quality parameters , It was found that the bacterial liquid and antibacterial protein processing will not affect the fruit quality.