| 酵母菌对草莓果实防腐保鲜的效果研究 |
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| 引用本文： | 陈爱平,史辉,王楠楠,周逢芳.酵母菌对草莓果实防腐保鲜的效果研究[J].北方园艺,2011(17):166-168. |
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| 作者姓名： | 陈爱平 史辉 王楠楠 周逢芳 |
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| 作者单位： | 宁德师范学院生物系,福建宁德,352100;宁德师范学院生物系,福建宁德,352100;宁德师范学院生物系,福建宁德,352100;宁德师范学院生物系,福建宁德,352100 |
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| 基金项目： | 福建省教育厅资助项目(JA06063) |
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| 摘 要： | 以新鲜草莓为材料,研究1×106、1×107、1×108 cfu/mL不同浓度的柠檬形克勒克酵母菌悬液浸泡对草莓品质指标的影响,以探讨生物防腐剂对草莓果实防腐保鲜的效果.结果表明:1×108 cfu/mL的酵母菌悬液处理对抑制草莓腐烂的效果最好,能够推迟草莓的后熟,有效保持果实的品质.
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| 关 键 词： | 草莓 防腐保鲜 柠檬形克勒克酵母 |
Research on Preservation Effect of Yeast on Strawberry Fruit |
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| CHEN Ai-ping
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SHI Hui
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WANG Nan-nan
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ZHOU Feng-fang.Research on Preservation Effect of Yeast on Strawberry Fruit[J].Northern Horticulture,2011(17):166-168. |
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| Authors: | CHEN Ai-ping SHI Hui WANG Nan-nan ZHOU Feng-fang |
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| Institution: | CHEN Ai-ping,SHI Hui,WANG Nan-nan,ZHOU Feng-fang(Derpartment of Biology,Ningde Normal University,Ningde,Fujian 352100) |
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| Abstract: | The effect of lemon-shaped Kloeckera apiculata yeast suspension in different concentrations which were 1×106,1×107,1×108 cfu/mL on fresh strawberry fruit quality index were studied,in order to study preservation effects of biologic preservative on strawberry fruit.The results showed that,1×108 cfu/mL suspension of yeast had showed the best effect on inhibitting decay,which could extend the ripening period and maintain quality of strawberry fruit. |
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| Keywords: | strawberry preservation Kloeckera apiculata yeast |
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