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- Title
Effect of Bacillus velezensis on Storage Quality of Postharvest Grape Fruit.
- Authors
ZHANG Yu-meng; NIU Xin-xiang; ZOU Qiang; YANG Hong-mei; CHU Min; SHI Ying-wu
- Abstract
This study provided a scientific basis for improving the storage stability of grape fruit after harvest and grape species Rose Fragrance was selected as the test material, which was treated with antagonistic antibacterial liquid while the control was treated with sterile water. After the treatment, groups of the fruits were stored at 25 °C and 4 °C, respectively. Parameters such as rotting rate, weight loss rate, content of soluble solids, electrical conductivity, hardness, skin color, VC content, and titratable acid content were measured during the storage. The results showed that Bacillus velezensis TP-1 treatment could effectively reduce the rot rate of grapes during the whole storage period. When stored at room temperature for 25 days, the rotting rate was only 42%, which was lower than that of other treatment groups. However, the fruit weight loss rate of Bacillus velezensis TP-1 treatment was lower than that of the control group, especially when stored at room temperature for 25 days. The fruit firmness decreased gradually during the storage, which showed the fastest rate during 15 to 25 days at room temperature. On the 25th day of storage, the firmness of the fruits in the Bacillus velezensis TP-1 treatment group was 1.21 kg/cm². In addition, Bacillus velezensis TP-1 treatment also inhibited the rise of electrical conductivity, maintained skin color and high level of soluble solids content, and delayed titratable acid and VC degradation. The Bacillus velezensis TP-1 treatment group can effectively maintain the storage quality of grape fruit.
- Publication
Storage & Process, 2022, Issue 11, p1
- ISSN
1009-6221
- Publication type
Article
- DOI
10.3969/j.issn.1009-6221.2002.11.001