期刊论文

Xia, Y.

中文

农业工程学报

1002-6819

2013

29

23

253-261

10.3969/j.issn.1002-6819.2013.23.035

国家自然科学基金项目（31071738,31000827） 湖南省教育厅重点项目（10A051） 湖南省自然科学基金项目（09JJ-3032） 湖南农业大学稳定人才科学基金项目（07WDl8）

本校为第一且通讯机构

为了解解淀粉芽孢杆菌 strain-L 发酵液对辣椒采后保鲜效果,以不同辣椒品种(海青椒、红尖椒)为试材,研究了strain-L发酵液对辣椒保鲜效果的影响。体内体外试验结果表明不同浓度strain-L发酵液对链格孢菌具有较好的抑菌效果。损伤接种25℃下贮藏7 d,strain-L的发酵液对海青椒和红尖椒都具有明显的防腐效果,海青椒的腐烂率与无菌水相比下降了51.87%,红尖椒的腐烂率与无菌水相比下降了58.54%。非损伤接种9℃下贮藏24 d,strain-L发酵液对不同辣椒品种的保鲜效果存在差异,在整个贮藏期间,strain-L发酵液处理可降低辣椒采后腐烂率,明显优于无菌水组。贮藏24 d后,青椒发酵液处理和保鲜液处理的腐烂率分...

In order to understand the fresh-keeping effect of bacillus amylo-liquefaciens strain-L fermented liquid on the postharvest pepper, the different pepper varieties (the green pepper and red chilli) were treated with fermented filtrated liquor of bacillus amylo-liquefaciens isolated from chilli bell peppers pulp to study the preserve effects of peppers. The results indicated that the strain-L fermentation medium over a certain concentration had a good antibacterial effect on pepper pathogenic fungi (A.alternate) with the invitro tests. The invivo test results showed that even though the fresh-ke...