两株解钾菌对杨梅果实品质的影响

doi:10.16178/j.issn.0528-9017.20260238

摘要/Abstract

摘要：

探明解钾菌对杨梅果实品质的调控效应，可为新型功能菌剂研发提供理论依据与技术支撑。本研究以东魁杨梅为试材，于开花后采用根灌方式施用两株解钾菌（戈登弗里德菌G1与普里斯特氏菌P1），探究了两株解钾菌对果实外观品质、糖酸组分、营养成分的影响。结果表明，与对照相比，两株解钾菌处理的果实可溶性固形物含量分别显著（p<0.05）提高1.58与1.17百分点，显著提高可溶性总糖、蔗糖与葡萄糖含量。同时两株解钾菌处理的可滴定酸含量分别显著降低0.37与0.24百分点，其中菌株G1对柠檬酸与苹果酸的降酸效应更为显著，从而使果实糖酸比提升57.6%。营养成分方面，两株解钾菌均显著提高了果实总黄酮含量；菌株G1显著提高了游离氨基酸含量，而菌株P1则显著降低了其含量。此外，两株解钾菌对单果重、横纵径、硬度及着色均无显著影响。综上，戈登弗里德菌G1是兼具改善杨梅风味与强化营养功能的新型潜力菌株。

关键词: 杨梅, 解钾菌, 戈登弗里德菌, 普里斯特氏菌, 果实品质

Abstract:

Elucidating the regulatory effects of potassium-solubilizing bacteria on the fruit quality of Chinese bayberry can provide theoretical basis and technical support for the development of novel functional microbial agents. In this study，using Dongkui Chinese bayberry as the test material，root irrigation experiments were conducted with two potassium-solubilizing bacterial strains（Gottfriedia sp. G1 and Priestia sp. P1）after flowering to investigate their effects on fruit appearance quality，sugar and acid components，and nutritional composition. The results showed that compared with the control，the two strains significantly （p<0.05） increased the soluble solids content of the fruit by 1.58 and 1.17 percent point，respectively，and significantly increased the contents of total soluble sugar，sucrose，and glucose. Meanwhile，the two strains significantly reduced the titratable acidity by 0.37 and 0.24 percentage points，respectively. Strain G1 exhibited a more pronounced effect on reducing citric acid and malic acid，resulting in a 57.6% increase in the sugar-to-acid ratio. In terms of nutritional composition，both strains significantly increased the total flavonoid content in the fruit. Strain G1 significantly increased the free amino acid content，whereas strain P1 significantly decreased it. Furthermore，the two strains had no significant effects on single fruit weight，transverse and longitudinal diameters，firmness，or coloration. In conclusion，Gottfriedia sp. G1 is a promising novel strain with the potential to enhance both the flavor and nutritional quality of Chinese bayberry.

Key words: Chinese bayberry, potassium-solubilizing bacteria, Gottfriedia sp., Priestia sp., fruit quality

中图分类号:

S667.6

雷康琦, 杨晗, 吴玉勇, 戚烨通, 张林, 姚莹, 周慧芬. 两株解钾菌对杨梅果实品质的影响[J]. 浙江农业科学, 2026, 67(6): 1349-1354.

LEI Kangqi, YANG Han, WU Yuyong, QI Yetong, ZHANG Lin, YAO Ying, ZHOU Huifen. Effects of two potassium⁃solubilizing bacterial strains on fruit quality of Chinese bayberry[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(6): 1349-1354.

图/表 4

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处理	单果重/g	果形指数	硬度/（kg·cm^-2）	明度L^*	红绿值a^*	黄蓝值b*
CK	20.20±1.97 a	0.97±0.02 a	1.38±0.17 a	22.81±2.46 a	61.45±2.21 a	3.96±0.35 a
G1	21.12±2.23 a	0.99±0.02 a	1.23±0.17 a	22.38±2.70 a	61.69±2.85 a	3.82±0.35 a
P1	20.79±1.47 a	0.97±0.01 a	1.29±0.15 a	21.77±3.37 a	62.48±2.71 a	3.57±0.47 a

处理	单果重/g	果形指数	硬度/（kg·cm^-2）	明度L^*	红绿值a^*	黄蓝值b*
CK	20.20±1.97 a	0.97±0.02 a	1.38±0.17 a	22.81±2.46 a	61.45±2.21 a	3.96±0.35 a
G1	21.12±2.23 a	0.99±0.02 a	1.23±0.17 a	22.38±2.70 a	61.69±2.85 a	3.82±0.35 a
P1	20.79±1.47 a	0.97±0.01 a	1.29±0.15 a	21.77±3.37 a	62.48±2.71 a	3.57±0.47 a

处理	总黄酮含量	游离氨基酸含量	总酚含量	花色苷含量
CK	0.24±0.01 b	0.88±0.06 b	0.30±0.03 a	0.36±0.02 a
G1	0.38±0.05 a	1.01±0.12 a	0.36±0.03 a	0.38±0.02 a
P1	0.32±0.05 a	0.75±0.08 c	0.32±0.03 a	0.37±0.01 a

处理	总黄酮含量	游离氨基酸含量	总酚含量	花色苷含量
CK	0.24±0.01 b	0.88±0.06 b	0.30±0.03 a	0.36±0.02 a
G1	0.38±0.05 a	1.01±0.12 a	0.36±0.03 a	0.38±0.02 a
P1	0.32±0.05 a	0.75±0.08 c	0.32±0.03 a	0.37±0.01 a