【摘要】 在抑制果蔬采后贮藏病害过程中,新的安全的生物保鲜剂的研究受到日益重视。本试验利用从尖椒表面分离筛选出的B-CHD芽孢杆菌(Bacillus-cineareahorriddauci)发酵滤液对尖椒贮藏效果的影响进行初步研究,B-CHD发酵滤液处理可明显地降低腐烂指数,提高好果率(60%～70%);延缓果实内还原糖、VC含量的下降;保持较低的呼吸强度和稳定的过氧化物酶、过氧化氢酶活性;减少了丙二醛含量的积累,获得较好的贮藏效果。更多还原

【Abstract】 The research on new and safe biologic preservative has been increasingly emphasized during the process of restraining the diseases in postharvest fruits and vegetables.The effective impact to preserve long capsicum with fermented filtrated liquor separated from its surface has been studied. The result shows that the rotten index has been reduced obviously by the fermented filtrated liquor of B-CHD(Bacillus), the natural fruit percentage has been enhanced by 60%～70%, the speed of declining of the deoxidized saccharide has been delayed, the density of respiration has been kept at a low level, the activities of POD, CAT have been stabilized, and the accumulation of MDA has been reduced. All studies show that the fermented filtrated liquor works well.更多还原