Effects of two potassium⁃solubilizing bacterial strains on fruit quality of Chinese bayberry

doi:10.16178/j.issn.0528-9017.20260238

Abstract

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

CLC Number:

S667.6

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.

Figures/Tables 4

References 24

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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