本文以湘粉1号番茄为试材，研究了植物内生菌011粗提液对番茄保鲜效果的影响。试验结果表明，贮藏25 d后，粗提液处理显著降低了番茄采后腐烂率，与无菌水对照组比较，其腐烂率降低了52.17%。在整个贮藏期间，粗提液处理延缓了番茄果实的质量损失率，显著减小了番茄果实的维生素C（Vc）、还原糖、可溶性蛋白以及可滴定酸含量的降低，较好的维持了番茄果实的风味，显著抑制了丙二醛(MDA)的积累和超氧阴离子自由基(O2-.)的上升，保持了细胞膜的完整性；显著提高了抗逆性酶过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、苯丙氨酸解氨酶(PAL)的活性。因此，011粗提液能较好的保持番茄的营养价值和商业价值，显著提高番茄的贮藏效果，为果蔬采后生物防治和贮藏保鲜提供了理论参照。

The effect of post-harvest treatment of Xiangfenyihao tomatos with endophytic strain 011 crude extract in comparison to sterile water on the fresh-keeping of tomatoes was investigated in this study. The results indicated that after 25-d storage, the decay rate of the tomatoes treated with crude extract significantly decreased by 52.17% compared to that with sterile water. The results also showed that crude extract treatment slowed the mass-loss rate, significantly delayed the decline in Vitamin c, reducing sugar, soluble protein and the titratable acid content, and satisfactorily maintained the flavor of tomato fruits during storage. The accumulation of malonic dialdehyde and increase of superoxide anion radical (?O2-) were significantly inhibited, integrity of the cell membrane was maintained, and activities of peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), and phenylalanine ammonia-lyase (PAL) were significantly enhanced. Therefore, the crude extract satisfactorily maintained the nutritional and commercial value as well as significantly improved the preservation of tomatoes. These results provide a theoretical basis for biological control and fresh-keeping of fruits and vegetables after harvest.

国家科技支撑计划项目（2015BAD16B00，2015BAD16B01）；国家自然基金项目（31071738，31000827）；湖南省教育厅重点项目（10A051）；湖南省自然基金项目（09JJ-3032）；湖南农业大学稳定人才项目（07WD18）；长沙市科技局项目（K1308044-21）；湖南省研究生科研创新项目（CX2013B310）