[1]曹秋艳,李海渤,冯慧敏,等.施用微生物菌肥对无花果鲜食品质和贮藏特性的影响[J].江苏农业学报,2023,(03):807-813.[doi:doi:10.3969/j.issn.1000-4440.2023.03.022]
　CAO Qiu-yan,LI Hai-bo,FENG Hui-min,et al.Effect of applying microbial fertilizer on fresh-eating quality and storage characteristics of figs[J].,2023,(03):807-813.[doi:doi:10.3969/j.issn.1000-4440.2023.03.022]
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施用微生物菌肥对无花果鲜食品质和贮藏特性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年03期
页码:
807-813
栏目:
园艺
出版日期:
2023-06-30

文章信息/Info

Title:
Effect of applying microbial fertilizer on fresh-eating quality and storage characteristics of figs
作者:
曹秋艳; 李海渤; 冯慧敏; 付龙威; 刘堂茂; 王斌
(韶关学院英东生物与农业学院/广东省粤北食药资源利用与保护重点实验室，广东韶关512005)
Author(s):
CAO Qiu-yan; LI Hai-bo; FENG Hui-min; FU Long-wei; LIU Tang-mao; WANG Bin
(Henry Fok College of Biology and Agriculture/Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan 512005, China)
关键词:
无花果; 采前施肥; 微生物菌肥; 冷藏; 采后品质
Keywords:
fig (Ficus carica L.); preharvest fertilization; microbial fertilizer; cold storage; postharvest quality
分类号:
S663.3
DOI:
doi:10.3969/j.issn.1000-4440.2023.03.022
文献标志码:
A
摘要:
为探究施用微生物菌肥对无花果食用品质和贮藏特性的影响，以丰产黄无花果为供试材料，在常规施肥的基础上增施微生物菌肥。与常规施肥（对照）相比，增施微生物菌肥处理可使果实总可溶性固形物和干物质含量显著增加，可滴定酸含量在贮藏0 d时显著降低51.22%，提高了α-蒎烯、β-石竹烯、β-杜松烯和δ-布藜烯等特征芳香物质的相对含量，促进果皮均匀着色，表明增施微生物菌肥显著提高了无花果果实品质。在采后贮藏期间，微生物菌肥处理组的L*值比对照高17.03%～28.29%，硬度比对照高3.26%～29.69%，总可溶性固形物含量比对照高4.82%～15.48%，腐烂指数比对照低84.00%，表明处理组果实的耐贮性显著优于对照组。由此可见，增施微生物菌肥能显著提高鲜食无花果的食用品质和贮藏品质，本研究结果为无花果的优质栽培提供了参考。
Abstract:
To investigate the effects of applying microbial fertilizer (MF) on edible quality and storage characteristics of fresh figs, figs with the variety name Fengchanhuang were used as experimental materials through adding MF on the basis of conventional fertilization (CK). Compared with CK, extra application of MF could increase the contents of total soluble solids (TSS) and dry matter significantly. The titratable acid content significantly decreased by 51.22% on the initial period of storage, and the relative contents of characteristic aromatic substances such as α-pinene, β-caryophyllene, β-cadinene and δ-guaiene increased, which promoted equitable coloring of fruit peels. The results suggested that adding MF treatment significantly improved the fruit quality of fresh figs. During postharvest storage period, the L* value, hardness and TSS contents of MF treatment were 17.03%-28.29%, 3.26%-29.69% and 4.82%-15.48% higher than those of CK, respectively. The decay index of MF treatment was 84.00% lower than that of CK, suggesting that the storage property of fruits treated by MF method was significantly better than that of CK group. The results indicated that, adding MF can significantly improve the edible and storage qualities of fresh-eating figs, which can provide reference for the high-quality cultivation of figs.

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备注/Memo

备注/Memo:
收稿日期：2022-12-06 基金项目：广东省乡村振兴战略专项(210819114530878、210903164532210)；韶关市农村科技特派员驻镇帮镇扶村行动项目(220319234530524) 作者简介：曹秋艳（1979-），女，辽宁绥中人，博士，高级实验师，研究方向为植物艺术设计。(E-mail)cqiuyan@163.com 通讯作者：刘堂茂，(E-mail)843249682@qq.com；王斌，(E-mail)b_wang@sgu.edu.cn
更新日期/Last Update: 2023-07-11