Abstract:

Sample groups of 20 “Hujinmilu” juicy peach fruits with an identical degree of maturity of about 80% were treated with Bacillus amyloliquefaciens ES-2 fermented broth with a biological potency of 29100 IU/ml for 2 min, wind dried, held in plastic bags and stored at (1.0 ± 0.5) ℃. The treatment was replicated three times. In order to investigate the changes in peach quality and physiological characteristics during storage, respiratory rate, relative electric activity, contents of soluble solids, reducing sugars, vitamin C, superoxide anion (O2·) and malondialdehyde (MDA), titratable acidity, and activities of superoxide dismutase (SOD) and peroxidase (POD) were measured at intervals of 10 d. Results showed that the treatment of ES-2 fermented product could effectively reduce fruit decay, slow down the reduction of soluble solids, reducing sugars and vitamin C, inhibit respiratory rate and O2· production, maintain SOD activity at a high level and postpone the increase of relative electric activity. However, some undesired color was displayed on the surface of treated fruits.

Key words: ES-2 fermented product, “Hujinmilu”juicy fruit, storage, quality, physiological characteristics