Effects Of Spore-promoting Bacteria On Tomato Processing Quality And Nutritional Characteristics

My country’s annual export volume of tomato products accounts for more than 20%of the world’s total tomato trade.At the same time,Xinjiang’s annual tomato production and sales can reach about 90%of the national tomato industry,ranking first in the country.However,tomatoes like water and fertilizer.Some farmers blindly pursue high yields and excessively apply traditional fertilizers such as nitrogen,phosphorus,and potassium.This causes the accumulation of nutrients in the soil,causing soil compaction,secondary salinization and other problems,resulting in a decline in tomato yield and quality,and even The export is blocked.Therefore,in this paper,through the stress resistance and stability test of the strains deposited in the Institute of Microbiology Application of Xinjiang Academy of Agricultural Sciences,a functional spore strain Bacillus velezensis LYT-5 that can be mixed with organic-inorganic liquid compound fertilizer was screened out,and the fermentation Optimize the experiment to improve the medium composition and culture conditions.Finally,through the potted plant in the light room and the facility greenhouse experiment,the effect of different concentrations of the functional spore strain Bacillus velezensis LYT-5 and the organic-inorganic liquid compound fertilizer on the quality of tomatoes and fruits was investigated.influences:（1）Screening of functional strains and optimization of fermentation medium and fermentation conditions:After stress resistance test of strains preserved by the Institute of Microbiology Application,Xinjiang Academy of Agricultural Sciences,a strain that can be mixed with organic-inorganic liquid compound fertilizer was screened out.The sex spore strain Bacillus velezensis LYT-5 solves the problem of low activity of microorganisms in a hypertonic environment in the short term.The optimal composition(g·L^-1)of the fermentation medium was optimized by the controlled variable method and single factor experiment:maltose 2.00,peptone 0.50,corn steep liquor 7.50,KH₂PO₄ 0.10,K₂HPO₄ 0.10,Mg SO₄·7H₂0 0.05.Through the response surface optimization test study on fermentation conditions,it is concluded that the optimal spore-producing culture temperature of Bacillus velezensis LYT-5 is 32.16℃,the optimal fermentation time is 72.66 h,and the optimal initial p H is 7.01.At this time,the spore-producing rate is At 52.11%,the preparation of the functional strain Bacillus velezensis LYT-5 spores was preliminarily realized.（2）Through testing,it was found that potted tomato polyphenol oxidase increased by 62.80%,phenylalanine ammonia lyase increased by 51.73%,ascorbate peroxidase increased by 108.33%,and total superoxide dismutase increased by 52.79%compared with the CK group.The mixed application of functional strain Bacillus velezensis LYT-5and organic-inorganic liquid compound fertilizer can promote the enhancement of enzyme activity,and significantly enhance the plant’s resistance to diseases and insect pests.（3）Processing quality and nutritional characteristics of tomato fruits:After mixed application of functional strains and organic-inorganic liquid compound fertilizer,the activity of phenylalanine ammonia lyase in tomato fruits increased by 219.00%,and the activity of ascorbate peroxidase increased by 21.14%,The fruit’s resistance to stress during transportation and processing is enhanced,and at the same time,it promotes plant nutrient transformation,further promotes fruit expansion,and accelerates the production and accumulation of anthocyanin and other pigments.After the treatment,various nutrients are further accumulated,the soluble solid content is increased by16.38%,the soluble polysaccharide is increased by 42.65%,the sugar-acid ratio is increased,the fruit flavor is improved significantly,and the content of lycopene and soluble protein is significantly increased by 16.33%and 36.33%,and then Improve the processing quality and nutritional characteristics of tomato fruits.