食品科学2025，Vol.46Issue(9)：295-302,8.DOI:10.7506/spkx1002-6630-20241031-218
脱氢醋酸钠处理对澳洲坚果果实保鲜效果及内生菌群落组成的影响
Effect of Sodium Dehydroacetate Treatment on the Preservation and Endophyte Community Composition of Macadamia Nut
摘要
Abstract
In this study,the effectiveness of four concentrations(0,0.01,0.1 and 1.0 mmol/L)of sodium dehydroacetate(SD)in prolonging the shelf life of macadamia nut was evaluated.The results showed that the quality of the untreated nut declined during postharvest storage,and both mass loss rate and decay incidence increased significantly.The storage period of macadamia nut should not exceed 16 days.Compared with the untreated control,treatment with 1 mmol/L SD solution reduced the decay rate by 23.34％after 16 days of storage.Microbiome analysis showed that the endophytic bacterium Bacillus in macadamia nut lose its dominance after being treated with 1 mmol/L SD solution,and the antagonistic relationship between endophytic bacteria and endophytic fungi decreased,thereby reducing the decay rate.The findings of this study demonstrated that 1 mmol/L SD solution could inhibit the decay of macadamia nut,improve its appearance,and prolong its shel life.关键词
澳洲坚果/脱氢醋酸钠/腐烂率/内生菌/微生物多样性Key words
macadamia nut/sodium dehydroacetate/decay rate/endophyte/microbial diversity分类
园艺学与植物营养学引用本文复制引用
贺鹏,王文林,王晓宇,张涛,宋海云,陈茜,张秀芬,汤秀华,涂行浩,秦健..脱氢醋酸钠处理对澳洲坚果果实保鲜效果及内生菌群落组成的影响[J].食品科学,2025,46(9):295-302,8.基金项目
广西自然科学基金面上项目(2023GXNSFAA026499) （2023GXNSFAA026499）
广西重点研发计划项目(桂科AB22035012) （桂科AB22035012）
崇左市科技计划项目(崇科20210710) （崇科20210710）
广西农业科学院基本科研业务专项(桂农科2021YT156) （桂农科2021YT156）
"十四五"国家重点研发计划重点专项(2023YFD2200705) （2023YFD2200705）
