绿色木霉菌发酵液对杧果采后病害生理的影响

【目的】为了探讨绿色木霉菌发酵液处理对杧果采后病害生理的影响,【方法】以紫花杧果为试验材料,利用绿色木霉菌(T.viride)发酵液对杧果进行处理,测定杧果采后生理指标的变化。【结果】结果表明,在(30±2)℃、RH90%~95%条件下,T.viride发酵液处理可降低采后杧果的呼吸强度,并使其呼吸高峰推迟1 d。处理组果实可溶性固形物的最大值出现在第8天,比对照组推迟了2 d;其健康组织维生素C第3天上升至最高含量,分别达164 mg.kg-1和173 mg.kg-1,而对照组和处理组的病斑周围组织的维生素C含量在0~9 d内均呈现下降趋势。T.viride发酵液处理延缓了病斑周围组织的可滴定酸下降,损伤接种至第6天,处理组果实病斑周围的可滴定酸为0.36 mg.g-1,高出对照组16%。处理组病斑周围的蛋白质含量最高峰出现在第6天,比对照组延迟1 d。T.viride发酵液处理降低了杧果组织丙二醛含量,处理组和对照组的最大值分别为4.18μmol.L-1、5.23μmol.L-1;贮藏1~9 d,处理组和对照组的总酚含量差异不显著。【结论】绿色木霉菌发酵液处理能有效减缓杧果采后病害生理活动。

Effects of fermentation broth of Trichoderma viride on post-physiology of mango

【Objective】 The study is to investigate the effects of fermentation broth of Trichoderma viride on post-physiology of mango.【Method】 Physiological changes of post-harvest mango after treatment were observed.【Result】 The results showed that under the condition of(30±2) ℃ with RH 90% to 95%,fermentation broth of T.viride reduced the respiration intensity of mango during storage,and respiratory climacteric was put off for 1 day;the maximum content of soluble solids in processed group appeared on the 8th day,which was 2 days late than the control.Vitamin C content around diseased spots in both the blank control group and the processed group decreased in the storage period of 0 to 9 days,however the maximum Vitamin C content in healthy tissue in both groups increased from 0 to 3 days and reached 164 g·kg-1 and 173 g·kg-1,respectively.Downward trend of titratable acid around diseased spots was alleivated by fermentation broth of T.viride,and on the 6th day of loss inoculation,the content of titratable acid around spots in treated group was 0.36 mg·g-1 which was 16% higher than control;the maximum content of protein around diseased spots in processed group appeared on the 6th day which was 1 day late than control.The fermentation broth of T.viride deceased MDA content,and the maximum contents in the processed group and control group were 4.18 μmol·L-1 and 5.23 μmol·L-1,respectively.There was no siginificant difference in the content of total phenols between the treatment and control.【Conclusion】 The results suggested that fermentation broth of Trichoderma viride coultd slow down Post-physiologic disease of mango effectively.