冬枣果实营养丰富,鲜食口感甜脆,但贮藏和销售期短,易腐烂软化变质。该文研究了1株膜醭毕赤拮抗酵母(Pichia membranifaciens)GS-316的发酵液对冬枣黑斑病的抑制作用以及冬枣贮藏品质的影响,结果表明,拮抗菌GS-316发酵液离体条件下可抑制黑斑病菌(Alternaria alternata)菌落的扩展,活体可有效抑制枣果黑斑病的自然发病率以及伤口接种后病斑的扩展。发酵液处理能够显著延缓冬枣果实失重率和还原糖含量的上升,抑制可滴定酸含量和维生素C含量的下降,并且能够使果实内的过氧化氢酶保持较高的活性,降低多聚半乳糖醛酸酶的活性,降低果实软化率。因此,拮抗菌GS-316发酵液能够抑制冬枣果实贮藏期黑斑病,保持果实贮藏期间的品质,减少软化程度,增强冬枣的抗氧化能力,可做为一种潜在的生物保鲜液在冬枣果实保鲜中发挥作用。
The fruit of winter jujube (Zizyphus jujuba Mill.) is rich in nutrients. The fresh fruit is sweet and crunchy. However, winter jujube fruit has a short shelf life and is highly susceptible to softening and decay. We investigated the effects of the fermentation broth of an antagonistic yeast Pichia membranifaciens GS-316 on the inhibition of black spot disease and the storage quality of winter jujube fruit. In vitro, GS-316 fermentation broth inhibited colony growth of the black spot-causing fungal pathogen Alternaria alternata. In vivo experiments indicated that the fermentation broth also effectively inhibited the natural incidence of black spot disease in winter jujube and the progression of black spots after pathogen inoculation in wounded fruit. Treatment with the fermentation broth also significantly decreased the weight loss rate and the increase of reducing sugar content of winter jujube fruit, inhibited the decrease of titratable acid and vitamin C content, maintained high catalase activity, reduced polygalacturonase activity, and reduced the rate of fruit softening. Therefore, the fermentation broth of the antagonistic yeast GS-316 could effectively inhibit black spot disease, maintain storage quality, decrease the degree of softening, and enhance the antioxidant capacity of winter jujube fruit during storage. In conclusion, the fermentation broth can be used as a biological preservative to maintain the freshness of winter jujube fruit.
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