拮抗酵母添加方式对哈密瓜保鲜效果的研究

研究了拮抗酵母以不同载体和不同时间的添加方式对哈密瓜保鲜效果影响。研究表明,1.0%壳聚糖配制的1×10~8 CFU/mLWJ-1酵母悬液,处理哈密瓜能够显著(p<0.05)抑制哈密瓜果实发病率和病斑直径(6.8 mm)的扩展,显著提高WJ-1对M1的生防效力,显示了良好的应用前景;病原菌早于拮抗菌接种且间隔时间越长,拮抗菌对病害抑制效果就越差,甚至出现果实发病率高于对照,说明拮抗菌WJ-1对已经侵染哈密瓜果实软腐病致病菌M1基本没有杀死作用,初步推测空间竞争可能是拮抗菌WJ-1的主要抑菌机理之一。

Antagonistic Yeast Adding Method on Preservation Effect of Cantaloupe

The preservation effects of the antagonistic yeast to Cantaloupe are studied with the adding method of different carriers and time.The rusults show that 1×10~8 CFU/mL WJ-1 yeast suspension containing 1.0%chitosan can significantly (p<0.05) inhibite the cantaloupe fruit incidence and the extension of the lesion diameter(6.8 mm),significantly improve the WJ-1 Ml effectiveness of biocontrol,show good prospects for the application;antagonistic bacteria pathogens earlier than antagonistic bacteria inoculation and the longer interval,the worse inhibitory effect to antagonistic fungus diseases,even a higher fruit incidence in the control,indicated WJ-1 did not basicaly have the killing role to infested cantaloupe fruit soft rot pathogens M1,it is initially speculated that space competition may be one of main inhibitory mechanism of the antagonistic bacteria WJ-1.