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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Bibliographische Detailangaben
Hauptverfasser:	YUE QINGRONG, FENG PEIPEI, ZHANG HONGYIN, ZHANG XIAOYUN, ZHAO LINA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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
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