酵母菌对草莓果实防腐保鲜的效果研究  

Research on Preservation Effect of Yeast on Strawberry Fruit

作　　者：陈爱平[1] 史辉[1] 王楠楠[1] 周逢芳[1] 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《北方园艺》2011年第17期166-168,共3页Northern Horticulture

基　　金：福建省教育厅资助项目(JA06063)

摘　　要：以新鲜草莓为材料,研究1×106、1×107、1×108 cfu/mL不同浓度的柠檬形克勒克酵母菌悬液浸泡对草莓品质指标的影响,以探讨生物防腐剂对草莓果实防腐保鲜的效果。结果表明:1×108 cfu/mL的酵母菌悬液处理对抑制草莓腐烂的效果最好,能够推迟草莓的后熟,有效保持果实的品质。The effect of lemon-shaped Kloeckera apiculata yeast suspension in different concentrations which were 1×106,1×107,1×108 cfu/mL on fresh strawberry fruit quality index were studied,in order to study preservation effects of biologic preservative on strawberry fruit.The results showed that,1×108 cfu/mL suspension of yeast had showed the best effect on inhibitting decay,which could extend the ripening period and maintain quality of strawberry fruit.

关 键 词：草莓 防腐保鲜 柠檬形克勒克酵母 

分 类 号：S668.4[农业科学—果树学]