地衣芽孢杆菌W10菌液和抗菌蛋白对桃果实贮藏保鲜效果的影响

以桃‘沪油018’(Amygdalus persica ‘Huyou 018’)果实为试验材料，经地衣芽孢杆菌W10菌液及其抗菌蛋白浸果后常温条件下(25 ℃)贮藏，定期测量桃果各项保鲜指标。结果表明，与对照桃果实比较，地衣芽孢杆菌W10菌液和抗菌蛋白处理可提高桃果实色泽、硬度和可溶性固形物含量，显著降低桃果失重率和腐烂率。经菌液处理桃果腐烂率降低至20%，菌液抑制桃果腐烂效果与多菌灵类似。菌液和抗菌蛋白在提高贮藏期桃果品质方面差异不显著。地衣芽孢杆菌W10菌液和抗菌蛋白应用于采后桃果的贮藏保鲜效果较好，潜力较大。

Preservative Effects of Bacillus licheniformis W10 and Its Antifungal Protein on Storage of Peach Fruits

In order to discuss the preservative effects of Bacillus licheniformis W10 and its antifungal protein on peach fruits, the effects of bacterial suspensions and antifungal proteins on quality indexes of Amygdalus persica ‘Huyou 018’ were researched at room temperature (25 ℃). The results showed that the bacterial suspensions and antifungal proteins could improve fruit chromatic aberration, firmness, soluble solid content, weight loss and rotting rate during storage. In addition, the bacterial suspensions and antifungal proteins significantly reduced the natural decay rates of peach fruits during storage, and the effects of bacterial suspension were equal to carbendazim. There were no significant differences between bacterial suspensions and antifungal proteins in improving the quality of peach fruits during storage. Bacillus licheniformis W10 had a good storage and fresh-keeping effect on post-harvest peaches and had great application prospect.