Research on functional diversity of microorganisms on jujube fruit surface in storage

Abstract:

Abstract: [Objective] The storage disease was the important problem in jujube storage. The main problem was that Microorganism cause jujube disease. [Methods] In order to find out the characteristic of microorganism, I used the method of Biolog in the experiment. The experimental material was Lingwu long jujube. The test treatment were CKⅠ, CKⅡ, TREATⅠ and TREATⅡ. I used two kinds of micro-plate which were FF and ECO. [Results] Depending on the test results, I found that there was great difference on functional diversity of jujube fruit surface microorganism in storage. The storage time was longer the microorganism on the jujube fruit surface were richer and utilized different C source higher. The TREATⅠ and TREATⅡ used by which diversity, Homogeneity and AWCD were lower than CKⅠand CKⅡ. There were six kinds of the main C source. They were Carbohydrate-based, Carboxylic Acids, the Polymer, Phenolic Compounds, Amino Acids and Amine. [Conclusion] All of the test results were showed that the method of Biolog could be applied for the research on functional diversity of jujube fruit surface microorganism in storage.