解淀粉芽孢杆菌发酵液处理提高辣椒采后品质

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别为37.5%、32.50%，与无菌水组相比，分别降低了35%和40%。红尖椒的发酵液处理和保鲜液处理的腐烂率分别为29.63%、24.14%，与无菌水组相比降低了34.19%、28.70%，不同品种间，发酵液处理组和保鲜液处理组的腐烂程度不同，且在整个贮藏期间，strain-L发酵液延缓了果实内还原糖含量、可溶性固形物、可溶性蛋白和VC含量的降低，保持了辣椒较稳定的色泽和质构。strain-L发酵液在保持辣椒较好的商品价值、感官品质以及营养价值方面获得了较好的贮藏效果，为采后生物防控与保鲜提供理论依据和技术方法。

Effect of bacillus amyloliquefaciens fermentation liquid on different types of peppers for biological control of postharvest A. alternate

Abstract: 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-keeping effect of fermentation liquid was not as good as fresh-keeping effect of preservative liquid, but significantly better than the sterile water group. Comparing the different varieties of peppers, fresh-keeping effect of fermentation liquid on red chilli was better than that of green pepper, and the inhibition effect of invivo decreased compared with invitro inhibition effect.For the damage inoculation, strain-L fermentation medium has obvious antibacterial effect on the green pepper and red chilli, the decay rate of green pepper declined by 51.87% compared with sterile water treatment. The decay rate of the red chilli declined by 58.54% compared with sterile water. The preservation effect of strain-L fermentation medium on different varieties of pepper had significant difference during 24 d storage period by noninvasive inoculation. The results showed that the strain-L fermented liquid treatment can obviously decrease the decay rate of postharvest chili in the storage period, which was obviously superior to the sterile water group. After 24 d storage, the decay rates of green peppers treated with fermentation medium and preservation liquid were 37.5%, 32.50% respectively, decreased by 35% and 40% respectively compared to sterile water group. The decay rate of red chilli treated with fermentation medium and preservation liquid were 29.63%, 24.14% respectively, decreased by 34.19%, 28.70% respectively compared to sterile water group.The levels of decay rates were different for different varieties with fermentation medium treatment group and preservation liquid treatment. The decay rate of red chilli was lower than the green pepper by about 7.87% and 8.36% respectively. It showed no significant change among the different treatments. In the whole storage period, the strain-L reduced the decay rates; delayed the reduction of reducing sugar content; inhibited the loss of soluble solid content, soluble protein and the content of VC; maintained the stable color and quality structure. Strain-L fermentation liquor obtained the good storage effect in keeping the chili good commodity value, sensory quality and nutritional value. The research can provide a theoretical basis for biological prevention and technical methods for fresh-keeping of postharvest vegetables.