季也蒙毕赤酵母对采后草莓病害控制及冷藏品质的影响  

Effects of Pichia guilliermondii on disease control and quality of postharvest strawberry during cold storage

作　　者：丁玥[1] 孟帆[1] 王奎[1] 周海莲[1] 曾东慧[1] 边晓琳[1] 肖红梅[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《南京农业大学学报》2010年第4期64-68,共5页Journal of Nanjing Agricultural University

基　　金：国家大学生创新性实验计划项目(GJ0724)

摘　　要：采用季也蒙毕赤酵母(Pichia guilliermondii)作为拮抗菌处理采后草莓(Fragaria ananassa Duchesne.‘Toyonoga’),测定不同浓度酵母菌悬液对采后草莓果实灰霉病害的抑制效果,以及菌悬液对草莓果实冷藏(2℃、RH90%～95%)品质的影响。结果表明:季也蒙毕赤酵母能显著抑制草莓灰霉病病斑的扩展,且菌悬液浓度越高,抑制效果越好。菌悬液浓度为5×109CFU·mL-1时,病斑直径比对照小34.0%。拮抗菌悬液处理对果实呼吸强度影响很小,但可以保持果实的光泽和可溶性固形物含量,并显著减小失重率,维持果实硬度,延长果实的贮藏寿命。季也蒙毕赤酵母菌悬液处理显著提高了草莓的冷藏品质。Experiment was carried out using Pichia guilliermondii as an antagonist to investigate the effects of different concentrations of P.guilliermondii on gray mold （Botrytis cinerea） rot of postharvest strawberries （Fragaria ananassa Duchesne.＇Toyonoga＇）,and the quality of strawberries during cold storage at 2 ℃ with RH 90%-95%.Results showed that the antagonist could significantly inhibit the expansion of lesion of gray mold rot on strawberry fruits：the higher the concentration of P.guilliermondii,the better the inhibitory efficacy.The lesion diameter of fruits treated with concentration of P.guilliermondii at 5 × 109CFU·mL-1 reduced by 34.0% compared with that of the control.The cold storage experiment suggested that although the antagonist had little effect on respiration intensity of strawberries,it maintained fruit luster and soluble solid content,significantly reduced weight loss rate,kept fruit firmness and extended storage life.In general,P.guilliermondii significantly preserved the quality of strawberries in cold storage.

关 键 词：草莓 季也蒙毕赤酵母 灰霉病 冷藏 生物防治 

分 类 号：TS205.9[轻工技术与工程—食品科学]