浙江农业科学2026，Vol.67Issue(6)：1349-1354,6.DOI:10.16178/j.issn.0528-9017.20260238
两株解钾菌对杨梅果实品质的影响
Effects of two potassium-solubilizing bacterial strains on fruit quality of Chinese bayberry
摘要
Abstract
Elucidating the regulatory effects of potassium-solubilizing bacteria on the fruit quality of Chinese bayberry can provide theoretical basis and technical support for the development of novel functional microbial agents.In this study,using Dongkui Chinese bayberry as the test material,root irrigation experiments were conducted with two potassium-solubilizing bacterial strains(Gottfriedia sp.G1 and Priestia sp.P1)after flowering to investigate their effects on fruit appearance quality,sugar and acid components,and nutritional composition.The results showed that compared with the control,the two strains significantly(p<0.05)increased the soluble solids content of the fruit by 1.58 and 1.17 percent point,respectively,and significantly increased the contents of total soluble sugar,sucrose,and glucose.Meanwhile,the two strains significantly reduced the titratable acidity by 0.37 and 0.24 percentage points,respectively.Strain G1 exhibited a more pronounced effect on reducing citric acid and malic acid,resulting in a 57.6％increase in the sugar-to-acid ratio.In terms of nutritional composition,both strains significantly increased the total flavonoid content in the fruit.Strain G1 significantly increased the free amino acid content,whereas strain P1 significantly decreased it.Furthermore,the two strains had no significant effects on single fruit weight,transverse and longitudinal diameters,firmness,or coloration.In conclusion,Gottfriedia sp.G1 is a promising novel strain with the potential to enhance both the flavor and nutritional quality of Chinese bayberry.关键词
杨梅/解钾菌/戈登弗里德菌/普里斯特氏菌/果实品质Key words
Chinese bayberry/potassium-solubilizing bacteria/Gottfriedia sp./Priestia sp./fruit quality分类
农业科技引用本文复制引用
雷康琦,杨晗,吴玉勇,戚烨通,张林,姚莹,周慧芬..两株解钾菌对杨梅果实品质的影响[J].浙江农业科学,2026,67(6):1349-1354,6.基金项目
浙江省"尖兵领雁+X"科技计划(2025C02158) （2025C02158）
仙居杨梅全产业链创新技术研发项目(2024R05A77C02) （2024R05A77C02）
