摘要
In this study, we produced a novel liquid fermentation compound (LFC) from the co-fermentation of probiotics and Chinese herbs and assessed its benefits on the postharvest storage quality of citrus fruit. Harvested fruit were treated with sterile water (Control), probiotic suspensions (PS), a combination of Chinese herbs (CHC) or LFC for 5 min and then stored at 20 °C and 85–90% RH for 42 d. The results of in vitro tests showed that LFC strongly inhibited the growth of P. digitatum. Storage trials showed that PS, CHC and LFC treated fruits had lower weight loss and higher vitamin C and total soluble solid contents at day 42 after treatment. However, there were no significant differences in firmness among all groups. Only LFC-treatment significantly delayed the loss of titratable acidity content at day 21 after treatment. Interestingly, decay incidence in LFC treated-fruit was also significantly lower than both CHC- and PS-treated fruit (P P
摘要译文
在这项研究中，我们从益生菌和中草药的共同发酵中产生了一种新型液体发酵化合物（LFC），并评估了其对柑橘类采后贮藏品质的益处。将收获的果实用无菌水（对照），益生菌悬浮液（PS），中草药（CHC）或LFC的组合处理5分钟，然后在20℃和85-90％RH下储存42天。体外试验结果表明，LFC强烈抑制了P. digitatum的生长。贮藏试验表明，PS，CHC和LFC处理的果实在处理后第42天具有较低的体重减轻和较高的维生素C和总可溶性固形物含量。但是，所有群体的坚定度没有显着差异。只有LFC处理显着延迟了处理后第21天可滴定酸度含量的损失。有趣的是，LFC处理的果实的腐烂发生率也显着低于CHC和PS处理的果实（P P
LiWang[a][b];TiaoNing[c][d];XiaolingChen[a][b];. Postharvest storage quality of citrus fruit treated with a liquid ferment of Chinese herbs and probiotics[J]. Scientia Horticulturae, 2019,255: s 169-174