Method for controlling postharvest diseases of tomatoes and storing and keeping fresh by using bacillus amyloliquefaciens
The invention belongs to the field of biological control of postharvest diseases of fruits and vegetables, and relates to a method for controlling, storing and preserving postharvest soft rot of tomatoes by using bacillus amyloliquefaciens FT5. The preservation number of the bacillus amyloliquefacie...
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| creator | YUE QINGRONG FENG PEIPEI ZHANG HONGYIN ZHANG XIAOYUN ZHAO LINA |
| description | The invention belongs to the field of biological control of postharvest diseases of fruits and vegetables, and relates to a method for controlling, storing and preserving postharvest soft rot of tomatoes by using bacillus amyloliquefaciens FT5. The preservation number of the bacillus amyloliquefaciens FT5 is CCTCC NO: M 2023923, the bacillus amyloliquefaciens FT5 is activated, cultured and centrifuged to obtain thalli, and the thalli are diluted to obtain a bacterial suspension; the method comprises the following steps: punching the surface of a tomato, injecting a bacterial suspension, standing, and injecting a carrot soft rot pectobacterium bacterial suspension with the same volume, so as to effectively control soft rot; or the picked tomatoes are directly soaked in the bacterial suspension and then naturally aired, and the purposes of prevention and treatment of natural rot of the picked tomatoes and storage and preservation can be achieved. By means of treatment of the method, the occurrence of soft rot o |
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The preservation number of the bacillus amyloliquefaciens FT5 is CCTCC NO: M 2023923, the bacillus amyloliquefaciens FT5 is activated, cultured and centrifuged to obtain thalli, and the thalli are diluted to obtain a bacterial suspension; the method comprises the following steps: punching the surface of a tomato, injecting a bacterial suspension, standing, and injecting a carrot soft rot pectobacterium bacterial suspension with the same volume, so as to effectively control soft rot; or the picked tomatoes are directly soaked in the bacterial suspension and then naturally aired, and the purposes of prevention and treatment of natural rot of the picked tomatoes and storage and preservation can be achieved. 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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Method for controlling postharvest diseases of tomatoes and storing and keeping fresh by using bacillus amyloliquefaciens |
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