噴澆臭氧水對果實表面微生物數量的影響

唐超+史驥+王帥+王秋成+楊洪兵+董春海+楊建明+馮濤+易曉華

摘要：果實表面微生物的種群和數量是影響其貯藏時間和品質的原因之一。為探討臭氧水在果實貯藏方面的應用效果，本試驗采用稀釋涂布平板法進行果實表面微生物的分離與培養，研究噴澆臭氧水前后草莓、番茄、黃瓜表面細菌、真菌和放線菌數量的變化規律。結果表明：果實表面細菌、真菌和放線菌數量因臭氧水濃度而發生變化，臭氧水濃度越高，微生物數量越低；以噴澆無菌水處理組作為對照，高濃度臭氧水處理組在草莓、番茄和黃瓜中對細菌的抑制率分別為67.96%、80.30%和85.45%，對真菌的抑制率分別為79.17%、69.70%和56.52%，對放線菌的抑制率分別為46.15%、53.13%和56.25%，由此可知，臭氧水對果實表面細菌的抑制作用最強，真菌次之；其抑菌效果與果實種類也有一定關系，果實表面越光滑，其對微生物抑制作用越明顯。綜上，噴澆臭氧水可以有效降低果實表面微生物的數量，進而具有延長果實貯藏時間，提高果實品質的潛力。

關鍵詞：臭氧水；果實；微生物；數量

中圖分類號：S609+.3文獻標識號：A文章編號：1001-4942（2017）11-0059-05

Effects of Spraying Ozone Water on Microbial

Quantity of Fruit Surface

Tang Chao1， Shi Ji1，Wang Shuai1，Wang Qiucheng1， Yang Hongbing1，

Dong Chunhai1，Yang Jianming1， Feng Tao2， Yi Xiaohua1

（1.College of Life Sciences， Qingdao Agricultural University/Key Laboratory of Biotechnology of

Colleges and Universities in Shandong Province， Qingdao 266109， China；

2.Gaomi Wulonghe Farm Agricultural Science and Technology Co.， Ltd.， Gaomi 261512， China）

AbstractThe population and quantity of microorganisms on the surface of fruits is one of the reasons that affect their storage time and quality. In this experiment， to explore the application of ozone water in the storage of fruits， the method of dilution coating plate was used to isolate and culture microbes on fruit surface. The changes of the number of bacteria， fungi and actinomycetes on the surface of strawberry， tomato and cucumber were studied before and after spraying ozone water. The results showed that the number of bacteria， fungi and actinomycetes on the fruit surface changed due to the concentration of ozone water. The higher the ozone water concentration was， the lower the microbial quantity was. With the sterile water as a control， the inhibitory rates of high concentration ozone water on the bacteria on strawberry， tomato and cucumber were 67.96%， 80.30% and 85.45%， respectively； the inhibitory rates on the fungi were 79.17%， 69.70% and 56.52%， respectively； the inhibitory rates on the actinomycetes were 46.15%， 53.13% and 56.25%， respectively. It can be seen that the strongest inhibitory effect by spraying ozone water was on bacteria on the fruit surface， followed by fungi. Moreover， the inhibitory effect had a certain relationship with fruit species. The smoother the fruit surface was， the more obvious the inhibitory effect was. Above all， spraying ozone water could effectively reduce the number of microorganisms on the surface of fruits， and had the potential to improve the storage time and quality of fruits.endprint

KeywordsOzone water； Fruit； Microorganism； Quantity

近年來隨著設施農業的發展以及作物單一種植，果蔬大棚內高溫、潮濕、空氣不流通等環境因素導致植物根際土壤及果實表面積累大量微生物，其中不乏多種植物和人體致病菌。化學農藥是最主要的植物病害防治手段，然而用傳統農藥殺菌不易控制藥量，進而造成農藥的過度使用，導致土壤板結、水土污染及果實農藥殘留，影響了果實的品質及貯藏時間。……