拮抗菌JS-8对‘台农’芒果贮藏品质及保护酶活性的影响  

The effects of antagonistic bacterium JS-8 on storage quality and activity of protective enzymes of ‘Tai Nong' mango

作　　者：井敏敏 田亚琴[1] 邵远志[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品与发酵工业》2017年第1期168-173,共6页Food and Fermentation Industries

基　　金：农业部南亚热作项目(14RZNJ-59);海南省重点研发计划项目(ZDYF2016043)

摘　　要：以‘台农’芒果为实验材料,研究了不同浓度Burkholderia sp.的拮抗菌JS-8对芒果采后品质的影响,并对果实进行伤口接种,测定多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)、苯丙氨酸解氨酶(phenylalnine ammonialyase,PAL)、几丁质酶(chitinase,CHI)、β-1,3葡聚糖酶(β-1,3-glucanase,GLU)五种保护酶活性。结果表明:10~7CFU/m L JS-8处理可以较好地维持芒果果实色泽,延缓果实硬度的下降以及可溶性固形物的升高,并且抑制果实可滴定酸以及抗坏血酸含量的下降,有利于维持果实品质,延长贮藏时间;且JS-8对果实的PPO、POD、PAL、CHI、GLU均具有一定的诱导作用,病原菌Cladosporium cladosporioides与JS-8在对PPO、POD、CHI、GLU的诱导作用中具有协同作用。In this study, the effects of different concentrations of antagonistic bacterium JS-8 （Burkholderia sp. ） on the quality of postharvest mango fruit were investigated. The mango fruits were inoculated with JS-8, C. cladospori- oides or JS-8 plus C. cladosporioides to detect the activity of polyphenol oxidase （ PPO）, peroxidase （ POD）, pheny- lalnine ammonialyase（ PAL）, chitinase （CHI）, and 13-1,3-glucanase （GLU）. The results showed that the antagonistic bacterium JS-8 with 107 CFU/mL could delay chroma a＊ values increasing and fruit firmness decreasing. Besides, the antagonistic bacterium JS-8 treatment could inhibit the changes of total soluble solids, titratable acid and ascorbic acid, maintain the storage quality and delay ripening of fruits. Moreover, the antagonistic bacterium JS-8 could en- hance the activities of PPO, POD, PAL, CHI and GLU. At the same time, Cladosporium cladosporioides had positive effects on the induction of JS-8 on the activities of PPO, POD, CHI, and GLU.

关 键 词：台农芒果 拮抗菌 品质 酶活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]