Study on the storage quality of hongyang-kiwifruit treated with bacillus subtilis Cy-29 bacteria suspension[J]. Science and Technology of Food Industry, 2013, (16): 322-325. DOI: 10.13386/j.issn1002-0306.2013.16.016
Citation: Study on the storage quality of hongyang-kiwifruit treated with bacillus subtilis Cy-29 bacteria suspension[J]. Science and Technology of Food Industry, 2013, (16): 322-325. DOI: 10.13386/j.issn1002-0306.2013.16.016

Study on the storage quality of hongyang-kiwifruit treated with bacillus subtilis Cy-29 bacteria suspension

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  • Received Date: April 24, 2013
  • Hongyang-kiwifruit were treated with bacillus subtilis Cy-29 bacteria suspension, then kiwifruits were stored at 2℃, humidity 75%~85% relative humidity of mechanical refrigerator. Quality indicators of fruit hardness, total soluble solids content, total sugar content, titratable acidity and V C content weredetermined every 7d. The result showed that:in the treated group by bacteria suspension of bacillus subtilis Cy -29, the firmness of hongyang-kwifrui was significantly kept in prophase of storage, and the total soluble solids and soluble sugar content were maintained while the decline of titratable acidity and V C content were significantly restrained remarkably. It was obvious that the bacteria suspension treatment of bacillus subtilis Cy-29 were favorable to fresh-keeping of hongyang-kiwifruit.
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