Acetic acid bacteria as causal agents of browning and rot of apples and pears

Zentralblatt für Bakteriologie Mikrobiologie und Hygiene: I. Abt. Originale C: Allgemeine, angewandte und ?kologische Mikrobiologie Pub Date : 1981-08-01 DOI:10.1016/S0721-9571(81)80040-3

C. Van Keer , P. Vanden Abeele , J. Swings , F. Gosselé , J. De Ley

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引用次数: 18

Abstract

Acetic acid bacteria are associated with apples and pears and have been isolated frequently from rotting fruits. The present work reports a) on the involvement of acetic acid bacteria in the rotting process, b) on the artificial infection of apple disks and entire apples by 159 acetic acid bacteria and c) on the susceptibility of 15 apple and 3 pear varieties.

Nearly all Gluconobacter (101) and Acetobacter (58) strains tested were found to cause a type cf rot and browing in apples and pears not accompanied by a softening of the tissue. The rot inducing capacity is not restricted to acetic acid bacteria or to any of its taxonomic subdivisions. All the apple and pear varieties were susceptible, Golden delicious being the most resistant apple variety. It is suggested that the role of acetic acid bacteria in the post-harvest rotting and browning processes of apples and pears has been underestimated up to now.

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醋酸细菌对苹果和梨褐变和腐烂的致病作用

醋酸细菌与苹果和梨有关，经常从腐烂的水果中分离出来。本文报道了a)乙酸细菌在腐烂过程中的作用，b) 159种乙酸细菌对苹果盘和整个苹果的人工侵染，c) 15个苹果和3个梨品种的敏感性。几乎所有被测试的葡萄杆菌(101)和醋酸杆菌(58)菌株都被发现在苹果和梨中引起一种类型的腐烂和褐变，而不伴有组织软化。腐坏诱导能力并不局限于醋酸细菌或其任何分类细分。所有苹果和梨品种均有易感，金鲜是抗性最强的苹果品种。提示迄今为止，醋酸菌在苹果和梨采后腐烂和褐变过程中的作用一直被低估。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Zentralblatt für Bakteriologie Mikrobiologie und Hygiene: I. Abt. Originale C: Allgemeine, angewandte und ?kologische Mikrobiologie

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