酿酒酵母对制取杜梨种子的影响  

Effects of Saccharomyces Cerevisiae on the Preparation of Birch-leaf Pear Seeds

作　　者：何子顺 张虎平[2] HE Zi-shun;ZHANG Hu-ping(Laohekou city agriculture technology and popularization center,Laohekou Hubei 441800,China;College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]湖北省老河口市农业技术推广中心,湖北老河口441800 [2]南京农业大学园艺学院,南京210095

出　　处：《北方果树》2020年第6期11-12,共2页Northern Fruits

基　　金：现代农业产业技术体系建设专项资金资助(CARS-28)。

摘　　要：为了探讨制取杜梨种子的方法,缩短制取杜梨种子的时间,该试验采用酿酒酵母对杜梨果肉进行发酵,加入适量的水作介质,以常规沤制法为对照;并对制取的杜梨种子进行发芽测验。结果表明,用酿酒酵母发酵制取杜梨种子比堆沤法缩短5 d,出种率和发芽率与对照差异不显著。水能够阻止发酵过程中升温。此方法有望在生产上应用。In order to explore the method of preparing the seeds of birch-leaf pear,shorten its time,in this test,using Saccharomyces cerevisiae to decompose the pulp of birch-leaf pear,and adding appropriate amount of water as medium.Conventional retting method was used as control,and germinating of the seeds was tested.The results were as follows,compared with the method of conventional retting,shortened 5 days by fermentation using Saccharomyces cerevisiae.Compared with the control group,both seed production rate and germination rate had no significant difference.Water could prevent temperature rise during birch-leaf pear fruit fermentation.This method is expected to be applied in production.

关 键 词：酿酒酵母菌 杜梨 种子 发酵 

分 类 号：S661.2[农业科学—果树学]