Study On Fresh Keeping Effect Of Red Globe Grape Within Storage Period By Antagonistic Bacteria P₁ And P₅

In the recent years, the production of Red Globe table grape has been progressing rapidly. Red Globe table grape is a kind of fruit with relatively concentrative producing areas and harvesting time; it is perishable on normal temperature, and its marketable time is rather short,Hoever,this technology has not been solved perfectly. In this text, use Red Globe table grape as experiment material and antagonistic bacteria P₁ and P₅ as fresh keeping agent, The effects of antagonistic bacterium on grape preservation were studied by experiment in vitro, researched on the effect of appearance of quality, The loss of weight, the rotting rate, the titrataboe acid content and soluble solid content of fruit, and the variation of antioxidant enzymes (SOD ,POD)activity, MDA content in the low-temperature storage conditions were investigated, which provide a theoretical basis on the application of antagonistic bacterium on grape preservation. In order to relay the supplying and decrease the loss of nutrition during storae, The results were as follows:(1) Use antagonistic bacteria P₁ and P₅ fermentation liquid processed under the condition of low temperature were investigated, can achieve the good purpose. after storage 90 days, the rotting rate were 27.38% and 23.99%, the rotting rate lower than the CK of 41 and 44 percentage points. significant difference in compared with the CK.The results showed use antagonistic bacteria P₁ and P₅ fermentation liquid treatment is the best method.(2)During Red Globe table grape storage, leave rate and weightless rate were ascending as time passed, different treatments upward trend less than the control. use antagonistic bacteria P₅ fermentation liquid treatment effect is the best,the second is P₁.(3) During grape storage, the content of reducing sugar, titration acid and VC would take the down trend, and content of titration acid and VC would decline taster. The content of soluhl solid matters does not obviously change. Use antagonistic bacteria P₁ and P₅ fermentation liquid treatment, could lower the loss of reducing sugar,titratable acid and VC compared with the CK.(4) At the 90 day of cold storage, antagonistic bacteria fermentation liquid treatment fruit the color is bright, the other treatments fruit the color is dim,as compared with controls, can effectively slow down brown change of fruiting pedicels,grape spike-stalk.(5) During storage period, The content of MDA increased,activity of POD enzyme increase. the activity of CAT was decreased, the activity of protective enzyme SOD and PG was increased and then declined.