内生细菌对荔枝果实营养成分的影响

研究了内生细菌对荔枝果实的保鲜效果及对其可溶性糖、还原性VC、游离有机酸和氨基酸含量等的影响.结果表明:内生细菌对荔枝果实具有一定的保鲜效果,如经内生细菌BS-2和TB2处理的荔枝果实在常温下放置6 d,好果率为20.45%-31.48%;经这2种内生细菌处理后,荔枝果实的可溶性糖含量降低,还原性VC及游离有机酸含量均比清水处理高,如经BS-2处理的荔枝果实储藏9 d时,其还原性VC含量比清水处理高171.74%;另外,经内生细菌处理后,荔枝果实的氨基酸除了甘氨酸、丙氨酸和精氨酸的含量比清水处理低外,其他氨基酸含量均比清水处理高,经BS-2处理的荔枝果实的氨基酸总量在处理后7 d与刚采摘时相同.

Effects of endophytic bacteria on lychee fruit nutritions

After lychee fruit was treated with endophytic bacteria,its preservation effect and the change of the content of soluble sugar,reducing VC,organic acids and amino acids were studied.The results showed that endophytic bacteria had good preservation effect,the healthy fruit rate was 20.45%-31.48% after lychee fruit treated with BS-2 and TB2 was kept for 6 d.The endophytic bacteria BS-2 and TB2 could decrease the content of soluble sugar,and increase the content of VC and organic acids,the content of VC after lychee fruit treated with BS-2 was kept for 9 d increased by 171.74% comparing with the contrast.In addition,the content of amino acids was higher than the contrast except glycine,alanine and arginine,after lychee fruit treated with BS-2 was kept for 7 d,the total amount of amino acids was the same as that of freshly picked fruit.