两种酵母对“红富士”苹果采后病害的控制  

Effects of two kinds of yeast on the postharvest diseases of ‘Red Fuji' apples

作　　者：程雷[1] 潘磊庆[2] 苏晶[2] 詹歌[2] 赵秀洁[2] 屠康[2] 

机构地区：[1]国家知识产权局专利局专利审查协作北京中心,北京100081 [2]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》2014年第15期334-337,342,共5页Science and Technology of Food Industry

基　　金：高等学校博士学科点基金资助(20120097110001)

摘　　要：以"红富士"(Red Fuji)苹果为试材,探讨比较季也蒙毕赤酵母(Pichia guilliermondii)和罗伦隐球酵母(Cryptococcus laurentii)对"红富士"苹果采后青霉病、灰霉病、炭疽病的控制及对其可能的抑菌机理。结果表明:1×108CFU/mL浓度的两种拮抗酵母悬液均能有效地抑制"红富士"苹果采后三种病害,而且诱导果实抗病性的增强。同时,C.laurentii对三种病害抑制效果优于P.guilliermondii,差异性显著(p≤0.05)。P.gui//iermondii and C. laurentii were examined for its ability to control the blue mold, gray mold, and anthracnose disease on Red Fuji apples during storage. The results showed that after treatment, two kinds of antagonist yeasts at 1×10^8 CFU/mL could effectively restrain the three kinds of diseases, and enhance the inducing resistance in fruit.Meanwhile the C.laurentii had better effect than P.cluilliermondii（p≤0.05）.

关 键 词：“红富士”苹果 罗伦隐球酵母 季也蒙毕赤酵母 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]