采前喷施哈茨木霉菌对采后蓝莓贮藏品质及生物活性的影响

摘要

为探讨哈茨木霉菌对采后蓝莓的保鲜作用,寻找安全、有效的有机蓝莓采后保鲜方法,通过采前对蓝莓喷施不同浓度(5.0×106CFU/ml、3.0×106CFU/ml、2.1×106CFU/ml)的哈茨木霉菌,采后在(0±0.3) ℃冷藏条件下研究其对果实的贮藏品质、生理生化和生物活性的影响.结果表明:哈茨木霉菌能够明显抑制果实腐烂率的上升,更好地保持果实的硬度、可溶固形物、可滴定酸、花色苷、总酚和黄酮,降低果实的呼吸强度、乙烯释放速率、多酚氧化酶(PPO)活性和果胶酶(PG)活性,延缓过氧化物酶(POD)活性、抗坏血酸(ASA)含量、谷胱甘肽(GSH)含量、总抗氧化能力和α-葡萄糖苷酶活性抑制率的下降.其中, 3.0×106CFU/ml哈茨木霉菌处理蓝莓效果最好.说明,哈茨木霉菌能够有效地保持蓝莓贮藏期的贮藏品质和生物活性,并且采前喷施浓度为3.0×106CFU/ml哈茨木霉菌效果最好.%The quality of blueberry stored at (0±0.3) ℃ after different concentrations (5.0×106CFU/ml, 3.0×106CFU/ml, 2.1×106CFU/ml) of Trichoderma harzianum spraying was studied by detecting the physiological and chemical indices and biological activities.All three T.harzianum treatments could inhibit the fruit decay, maintaining high levels of firmness, soluble solids content, titratable acid content, anthocyanin content, total phenolic content and flavonoid content.The applications of T.harzianum not only reduced respiration rate, ethylene production rate, polyphenol oxidase activity, and pectinase activity, but decreased the drop of peroxidase activity, ascorbic acid content, glutathione content, total antioxidant capacity and a-glucosidase activity.Among three concentrations, T.harzianum at 3.0×106CFU/ml showed the best effect.