Effect of Fresh-keeping Microorganism,<i>Brevibacillus brevis</i>,on Retaining Fruit Freshness under High Temperature and Humidity

CHE Jian-mei; ZHENG Xue-fang; LIN Kang-mei; LIU Bo

Volume 26 Issue 2

Nov. 2011

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Article Navigation > Fujian Journal of Agricultural Sciences > 2011 > 26(2): 260-264

CHE Jian-mei, ZHENG Xue-fang, LIN Kang-mei, LIU Bo. Effect of Fresh-keeping Microorganism,Brevibacillus brevis,on Retaining Fruit Freshness under High Temperature and Humidity[J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 260-264.

Citation:

CHE Jian-mei, ZHENG Xue-fang, LIN Kang-mei, LIU Bo. Effect of Fresh-keeping Microorganism,Brevibacillus brevis,on Retaining Fruit Freshness under High Temperature and Humidity[J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 260-264.

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Effect of Fresh-keeping Microorganism,Brevibacillus brevis,on Retaining Fruit Freshness under High Temperature and Humidity

1.
Key Laboratory of Biopesticide and Chemical Biology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
2.
Agricultural Bioresource Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

Received Date: 2011-02-09
Rev Recd Date: 2011-03-11
Publish Date: 2011-04-15

Abstract

Abstract

A Fresh-keeping microorganism,Brevibacillus brevis,was isolated from the rhizosphere soil of watermelon and identified by Institute of Microbiology,Chinese Academy of Sciences,which was used for producing the product of "GUO LI XIAN".The effect of "GUO LI XIAN" on preventing the decay of fresh fruits under high temperature and humidity was studied to Taiwan Green-jujube,Longan,Watermelon,Apple,Pear and Strawberry.Decay rates of various fruits treated by the product were differed from 32.67% to 72.72% while related control was 100%.Initial decaying observed in fruits was postponed by treatment for about 1 or 2 days.Their weight loss rates were decreased from 1.14% to 24.90% while the control was from 4.8% to 29.63% relatively.Results suggest that the effect of "GUO LI XIAN" on keeping fruit sensory quality was result of inhibiting pathogenic growth and maintaining the total soluble solid.
- Fruits,
- Fresh-keeping microorganism,
- Brevibacillus brevis,
- High Temperature and Humidity

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References(5)

References

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