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

doi:10.7506/spkx1002-6630-20241031-218

食品科学 ›› 2025, Vol. 46 ›› Issue (9): 295-302.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

贺鹏，王晓宇，张涛，宋海云，陈茜，张秀芬，汤秀华，涂行浩，秦健，王文林

（1.广西南亚热带农业科学研究所，广西崇左 532415；2.中国热带农业科学院南亚热带作物研究所，农业农村部热带果树生物学重点实验室，广东湛江 524091；3.广东省农业科学院果树研究所，农业农村部南亚热带果树生物学与遗传资源利用重点实验室，广东省果树科学与技术研究重点实验室，广东广州 510640）

出版日期:2025-05-15 发布日期:2025-04-18
基金资助:
广西自然科学基金面上项目（2023GXNSFAA026499）；广西重点研发计划项目（桂科AB22035012）；崇左市科技计划项目（崇科20210710）；广西农业科学院基本科研业务专项（桂农科2021YT156）； “十四五”国家重点研发计划重点专项（2023YFD2200705）

Effect of Sodium Dehydroacetate Treatment on the Preservation and Endophyte Community Composition of Macadamia Nut

HE Peng, WANG Xiaoyu, ZHANG Tao, SONG Haiyun, CHEN Xi, ZHANG Xiufen, TANG Xiuhua, TU Xinghao, QIN Jian, WANG Wenlin

(1. Guangxi South Subtropical Agricultural Sciences Research Institute, Chongzuo 532415, China; 2. Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China; 3. Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)

Online:2025-05-15 Published:2025-04-18

摘要/Abstract

摘要： 本研究设定0、0.1、1 mmol/L和10 mmol/L共4 种浓度的脱氢醋酸钠（sodium dehydroacetate，SD）溶液，分析其延长澳洲坚果果实货架期的效果。结果表明，0 mmol/L SD溶液处理的澳洲坚果果实采后贮藏过程中呈现质量下降、质量损失率和腐烂率明显上升的趋势，贮存时间不宜超过16 d。贮藏16 d时，1 mmol/L SD溶液处理澳洲坚果果实腐败率显著下降23.34%。微生物学组学分析表明，1 mmol/L SD溶液会使澳洲坚果果实样品内生细菌芽孢杆菌属（Bacillus）失去优势菌群地位，果实内生细菌群、内生真菌群拮抗关系减少，从而抑制果实腐烂。综上，1 mmol/L SD溶液可以抑制澳洲坚果果实腐烂，提升其品相并延长保存时间。

关键词: 澳洲坚果；脱氢醋酸钠；腐烂率；内生菌；微生物多样性

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.

Key words: macadamia nut; sodium dehydroacetate; decay rate; endophyte; microbial diversity

中图分类号:

S664.9

贺鹏，王晓宇，张涛，宋海云，陈茜，张秀芬，汤秀华，涂行浩，秦健，王文林. 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.

HE Peng, WANG Xiaoyu, ZHANG Tao, SONG Haiyun, CHEN Xi, ZHANG Xiufen, TANG Xiuhua, TU Xinghao, QIN Jian, WANG Wenlin. Effect of Sodium Dehydroacetate Treatment on the Preservation and Endophyte Community Composition of Macadamia Nut[J]. FOOD SCIENCE, 2025, 46(9): 295-302.

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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

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