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据《食品工业科技》2013年第4期《采前喷施拮抗菌罗伦隐球酵母对草莓保鲜效果的影响》(作者毛淑波等)报道,以草莓果实“丰香”品种为试材,拮抗酵母菌悬浮液浓度为108 CFU/mL(含有0.05%吐温-80),对田间的草莓果实进行喷施拮抗酵母,每次喷施量在0.5mL左右,均匀地喷施于草莓果实的正反面,并设立对照组。结果表明,采用浓度为108CFU/mL的拮抗
According to the “Food Industry Science and Technology” 2013 the fourth period “Pre-harvest spray antagonistic bacteria Lonniensis Crypt Yeast on Strawberry fresh effect” (the author Mao Shubo, etc.) reported to strawberry fruit “Fengxiang” varieties as the test material , Antagonistic yeast suspension concentration of 108 CFU / mL (containing 0.05% Tween-80), the field of strawberry fruit spray antagonistic yeast spray amount of about 0.5mL, evenly sprayed on the strawberry fruit Positive and negative, and set up a control group. The results show that antagonism at a concentration of 108 CFU / mL was used