摘要
为明确贝菜斯芽孢杆菌(Bacillus velezensis)ZSY-1脂肽物质对番茄采后软化和早疫病发生的影响,以番茄(‘奇番一号’)为试验对象,通过贮藏试验对比分析不同质量浓度脂肽物质采前喷雾和采后浸泡2种处理方式对番茄采后早疫病发生和软化控制效果;并在此基础上对较优处理方式下与软化相关的多聚半乳糖醛酸酶、β-半乳糖苷酶、纤维素酶和脂氧合酶活性以及乙烯释放量进行了测定。结果表明:采后浸泡处理明显优于采前喷雾处理;采后浸泡处理方式下以脂肽物质质量浓度为200 g/ml和400μg/mL时对番茄采后早疫病控制和软化延缓效果较优﹐同对照相比不仅可使番茄20℃贮藏12d病果率分别控制在8.1%和3.5%,而且可使贮藏12d后的番茄硬度分别提高1.48倍和1.55倍、显著降低4种酶活性和推迟乙烯释放高峰出现。说明菌株ZSY-1脂肽物质在200~400μg/mL可有效降低番茄采后早疫病发病率、延缓果实软化以及推迟番茄采后乙烯释放高峰,对番茄采后减损和贮藏保鲜具有重要意义。
In order to understand the effect of lipopeptide by Bacillus velezensis ZSY-1 on tomatopostharvest softening and early blight,tomato‘Qifan No.1'was used as the test object,a storage testwas conducted to compare and analyze the control effect of two treatments with different concentra-tions of lipopeptide,pre-harvest spray and post-harvest soaking on the tomato post-harvest softeningand early blight.Afterwards,the softening-related polygalacturonase,3-galactosidase,cellulose,li-poxygenase activities and ethylene release were measured under the better treatments.The resultsshowed that postharvest soaking treatment was obviously better than preharvest spray treatment.Postharvest soaking treatment with lipopeptide concentration of 200μg/mL and 400μg/mL had a bet-ter effect on control of tomato postharvest softening and early blight.In addition,compared with thecontrol,after 12 d storage at 20℃,200μg/mL and 400μg/mL lipopeptide could not only control thediseased fruit rate to be at 8.1%and 3.5%,respectively,but also the firmness of tomatoes could beincreased by 1.48 times and 1.55 times,respectively,and significantly reduced the activity of four en-zymes and delayed the peak of ethylene release after 12 d storage.The results demonstrated that thelipopeptide of strain ZSY-1 at the concentration range of 200-400μg/mL could not only effectivelyreduce the incidence of early blight,delay softening and the peak of ethylene release after tomato har-vest,but also is of great significance in reducing post-harvest loss and extending tomato storage time.
作者
高振峰
赵佳
GAO Zhenfeng;ZHAO Jia(School of Food Science and Engineering/Institute of Farm Product Storage and Freshening,Shanxi Agricultural University,Taiyuan 030031,China;College of L.ife Sciences,Shanxi Agricultural University,Taigu Shanxi 030801,China)
出处
《西北农业学报》
CAS
CSCD
北大核心
2022年第1期89-98,共10页
Acta Agriculturae Boreali-occidentalis Sinica
基金
山西省应用基础研究计划(201701D221169)
山西省农业科学院博士基金(YBSJJ2001)。
关键词
番茄
贝莱斯芽孢杆菌
脂肽
贮藏保鲜
早疫病害﹔软化
Tomato
Bacillus velezensis
Lipopeptide
Storage and preservation
Early blight
Sof-tening
