红枣贮藏期果面微生物功能多样性研究

Research on functional diversity of microorganisms on jujube fruit surface in storage

摘要:

摘要：【目的】了解果品微生物功能多样性信息，为红枣贮藏期贮藏病害的防控提供技术支撑，同时希望为果品果面微生物多样性的研究提供新的方法。【方法】采用Biolog方法研究了红枣贮藏期果品果面微生物群落结构功能多样性。【结果】红枣在不同贮藏时间内果面微生物群落的功能多样性差异很大，贮藏时间越长微生物越丰富，对不同碳源的利用程度越高；采用保鲜剂处理后红枣果面微生物群落的多样性、均匀度指数和AWCD 均显著低于未作任何处理的红枣果面微生物。四种不同处理的红枣果面微生物的特征碳源主要有六类：碳水化合物类、羧酸类、聚合

Abstract:

Abstract: [Objective] The storage disease was the important problem in jujube storage. The main problem was that Microorganism cause jujube disease. [Methods] In order to find out the characteristic of microorganism, I used the method of Biolog in the experiment. The experimental material was Lingwu long jujube. The test treatment were CKⅠ, CKⅡ, TREATⅠ and TREATⅡ. I used two kinds of micro-plate which were FF and ECO. [Results] Depending on the test results, I found that there was great difference on functional diversity of jujube fruit surface microorganism in storage. The storage time was longer the microorganism on the jujube fruit surface were richer and utilized different C source higher. The TREATⅠ and TREATⅡ used by which diversity, Homogeneity and AWCD were lower than CKⅠand CKⅡ. There were six kinds of the main C source. They were Carbohydrate-based, Carboxylic Acids, the Polymer, Phenolic Compounds, Amino Acids and Amine. [Conclusion] All of the test results were showed that the method of Biolog could be applied for the research on functional diversity of jujube fruit surface microorganism in storage.