ES-2(Bacillus amyloliquefaciens)发酵产物对贮藏期间“东方蜜一号”哈密瓜品质和生理特性的影响  

Effects of ES-2( Bacillus amyloliquefaciens) fermented product on the quality and physiology of "Dongfangmiyihao"melon

作　　者：张丽[1] 张艳芬[1] 雷闪亮[1] 周雪婷[1] 张志平[1] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2010年第8期316-319,共4页Science and Technology of Food Industry

基　　金：常州市科技计划项目(CE2007209)

摘　　要：研究淀粉液化芽孢杆菌(Bacillus amyloliquefaciens)ES-2发酵液处理对"东方蜜一号"哈密瓜贮藏期间品质和生理特性的影响。实验结果表明,低温贮藏期间,ES-2发酵液处理可有效降低"东方蜜一号"哈密瓜果实的呼吸速率,延缓果实硬度的下降,维持可滴定酸的稳定,缩小超氧阴离子的变化;ES-2发酵液处理对"东方蜜一号"哈密瓜果实的可溶性固形物、还原糖、MDA、电导率没有明显影响;但ES-2发酵液处理对"东方蜜一号"哈密瓜果实表面的颜色有一定的不利作用。Experiment was carried out to investigate the effects of ES-2 （ Bacillus amyloliquefaciens） fermented product acting as an antagonist on the change of quality and physiology of＂Dongfangmiyihao＂melon.The results demonstrated that the treatment of ES-2 fermented product solution could effectively reduce fruit decay,slow down inhibit respiratory rate and O2-· production,but had little effect on the content reduction of soluble solid, reducing sugar,MDA and conductivity.However,the treatment of ES-2 fermented product solution could result in some unexpected color on melon surface.

关 键 词：ES-2发酵液 “东方蜜一号”哈密瓜 贮藏 品质 生理特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]