Effect of <i>Bacillus velezensis</i> Treatment on the Preservation Effect of Muskmelon and Protective Enzyme Activity

WANG Jingyi; ZUO Changgeng; NIU Xinxiang; GUAN Lihui; YANG Hongmei; CHU Min; WANG Ning; LIN Qing; LOU Kai; SHI Yingwu

doi:10.13386/j.issn1002-0306.2021110250

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 355-362. > DOI: 10.13386/j.issn1002-0306.2021110250

WANG Jingyi, ZUO Changgeng, NIU Xinxiang, et al. Effect of Bacillus velezensis Treatment on the Preservation Effect of Muskmelon and Protective Enzyme Activity[J]. Science and Technology of Food Industry, 2022, 43(17): 355−362. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110250.

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Effect of Bacillus velezensis Treatment on the Preservation Effect of Muskmelon and Protective Enzyme Activity

WANG Jingyi^{1, 2, 3,},
ZUO Changgeng^{1, 2},
NIU Xinxiang^{4, 5},
GUAN Lihui^{1, 2},
YANG Hongmei^{2, 3},
CHU Min^{2, 3},
WANG Ning^{2, 3},
LIN Qing^{2, 3},
LOU Kai^{2, 3},
SHI Yingwu^{1, 2, 3, 5, ,}

1.
College of Life Sciences and Technology, Xinjiang University, Urumqi 830052, China
2.
Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
3.
Xinjiang Special Environmental Microbiology Laboratory, Urumqi 830091, China
4.
Institute of Soil and Fertilizer and Agricultural Water Conservation, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
5.
Key Laboratory of Northwest Oasis Agricultural Environment, Ministry of Agriculture and Rural Affairs, Urumqi 830091, China

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Received Date: November 20, 2021
Available Online: July 01, 2022

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Abstract

Abstract

In order to explore the effects of antagonistic bacterium treatment on the preservation effect and protective enzyme activity of muskmelon, this study selected Xizhoumi 25 melon as the research object, and inoculated the melon surface with Bacillus velezensis BG-2 at 25 ℃ and 4 ℃. The colonization characteristics, preservation effect, peroxidase (POD), polyphenol oxidase (PPO) and phenylalnine ammonialyase (PAL) of antagonistic bacteria on melon surface during storage were determined. Under the conditions of 25 ℃ and 4 ℃, the number of antagonistic bacteria on melon surface increased firstly and then decreased. The fresh-keeping effect, pH and soluble solid content decreased of muskmelon inoculated with antagonistic bacteria were significantly better than those of control group. POD and PAL activities increased first and then decreased, PPO activity increased first and then decreased at room temperature, and slowly increased at 4 ℃. At 25 ℃, the enzyme activity of POD, PAL and PPO in antagonistic treatment group was the highest on the 20th day, and the highest on the 10th day. Under 4 ℃, POD and PAL activity were the highest on the 20th day. The highest enzyme activity on the 40th day of PPO treatment. The enzyme activity of the antagonistic bacterium treatment was always higher than pathogen treatment. Bacillus BG-2 could stably colony on the epidermal of muskmelon at both 25 ℃ and 4 ℃, inhibited the decaed of muskmelon during storage, delayed the decreased of pH, soluble solids content, POD, PPO and PAL enzyme activities, and the combinated of BG-2 and low temperature had better effect on the above. This study provided a theoretical basis for prolonged the storage period of Xinjiang muskmelon and provided technical support for the antagonistic bacterium effect of muskmelon after harvest.
- Bacillus velezensis,
- muskmelon in Xinjiang,
- storage stages,
- protective enzymes,
- colonization characteristics,
- preservation effect

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