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.
JI Xiaoshi
,
GUO Honglian
,
WANG Xiaoxiao
,
YANG Zhaohui
,
YAN Chenhui
. Effects of an antagonistic yeast fermentation broth on the storage quality of winter jujube[J]. Food and Fermentation Industries, 2021
, 47(14)
: 82
-87
.
DOI: 10.13995/j.cnki.11-1802/ts.026170
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