食品科学2021，Vol.42Issue(6)：325-335,11.DOI:10.7506/spkx1002-6630-20200102-023
引起哈密瓜采后腐败变质的病原菌分离鉴定
Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons
摘要
Abstract
To investigate the relationship between microorganisms and postharvest spoilage of Hami melons,with traditional cultivation of microorganisms,we studied the dynamic changes of cultivatable microorganisms on Hami melons during storage at different temperatures.It was found that the main pathogenic bacteria causing postharvest spoilage of Hami melons were mycetes,including Fusarium,Alternaria,Penicillium,and Staphylococcus.The dominant pathogens causing spoilage in Hami melons during refrigerated transport and storage were Penicillium and Fusarium.This study indicated that postharvest spoilage in Hami melon was caused by single pathogenic bacteria and interactions among multiple pathogenic bacteria through a complicated mechanism.This study is conducive to a better understanding of the dynamics of microbial community during the storage of Hami melon fruit.Further study should be conducted to monitor characteristics of spoilage-related species isolated from Hami melons so as to restrict the growth of pathogens and extend the shelf-life of Hami melons,which will provide theoretical foundation for improvements in the existing post-harvest preservation technology.关键词
哈密瓜/保鲜/病原菌/腐败Key words
Hami melon/preservation/pathogenic bacteria/spoilage分类
轻工纺织引用本文复制引用
赵馨馨,宁明,张琴,蔡文超,单春会,唐凤仙..引起哈密瓜采后腐败变质的病原菌分离鉴定[J].食品科学,2021,42(6):325-335,11.基金项目
兵团重点领域创新团队建设计划项目(2017CB012) （2017CB012）
国家自然科学基金地区科学基金项目(31560471) （31560471）
