论文部分内容阅读
研究表明,宁夏红枣贮藏期果面上出现的真菌菌系主要有7种。其中,链格孢菌(Alternaria spp.)、青霉(Penicillium spp.)、木霉菌(Trichoderma spp.)、镰刀菌(Fusarium spp.)是优势菌株;曲霉属(Aspergillus spp.)、毛霉(Mucor spp.)和根霉(Genus rhizopus spp.)是亚优势菌株。且随着贮藏时间的延长,真菌微生物在果面上出现的菌落数增加。不同处理的宁夏红枣贮藏期间细菌随贮藏时间延长增殖加快。经保鲜剂处理后的灵武长枣和中宁圆枣贮藏时细菌增殖较慢,未经处理的宁夏红枣贮藏时细菌增殖速度非常快。
Studies have shown that there are 7 fungal strains that appear on the surface of Ningxia jujube during storage. Among them, Alternaria spp., Penicillium spp., Trichoderma spp. And Fusarium spp. Are dominant strains; Aspergillus spp., Mucor ( Mucor spp.) And Rhizopus (Genus rhizopus spp.) Are subdominant strains. And with the extension of storage time, the number of colonies of fungi on the fruit surface increased. During the storage of Ningxia jujube, the bacteria proliferated faster with the storage time prolonged. After preservatives Lingwu long jujube and Zhongning jujube stored bacterial proliferation slower, untreated Ningxia jujube storage of bacteria proliferation rate is very fast.