Identification of Antifungal Substances of Bacillus atrophicus and Their Effects on Flavor Quality of Thick-skinned Melons During the Storage Period

doi:10.16420/j.issn.0513-353x.2024-0515

Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (7): 1901-1914.doi: 10.16420/j.issn.0513-353x.2024-0515

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Identification of Antifungal Substances of Bacillus atrophicus and Their Effects on Flavor Quality of Thick-skinned Melons During the Storage Period

LI Hong¹^,²^,⁴, NIU Xinxiang³^,⁵, WU Fengkang²^,⁶, YANG Hongmei²^,⁴^,⁵, CHU Min²^,⁴^,⁵, BAO Huifang²^,⁴, WANG Ning²^,⁴^,⁵, ZHAN Faqiang²^,⁴, YANG Rong²^,⁴, LOU Kai²^,⁴, and SHI Yingwu¹^,²^,⁴^,⁵^,^*()

¹ College of Life Science and Technology，Xinjiang University，Urumqi 830046，China
² Microbial Application Research Institute，Xinjiang Academy of Agricultural Sciences，Urumqi 830091，China
³ Institute of Soil Fertilizer and Water-Saving Agriculture，Xinjiang Academy of Agricultural Sciences，Urumqi 830091，China
⁴ Xinjiang Special Environment Microbial Laboratory，Urumqi 830091，China
⁵ Key Laboratory of Agro-Environment of Northwest Oasis，Ministry of Agriculture and Rural Affairs，Urumqi 830091，China
⁶ College of Agriculture，Xinjiang Agricultural University，Urumqi 830052，China

Received:2025-04-14 Revised:2025-05-09 Online:2025-07-23 Published:2025-07-23
Contact: and SHI Yingwu

Abstract

Abstract:

In order to identify the lipidic bacteriostatic substances of Bacillus atrophicus SHZ-24，silica gel column chromatography and liquid-liquid mass spectrometry（LC-MS）were used to identify the lipidic bacteriostatic substances of strain SHZ-24 based on the previous experiments；at the same time，the lipidic bacteriostatic substances extracted from the bacterium were applied on thick-skinned melons cultivar‘Xizhoumi 25’to determine the effects of the lipidic bacteriostatic substances on the flavor quality of thick-skinned melons during the storage period and on the enzymatic activities of ethanol dehydrogenase（ADH）and lipoxygenase（LOX）during the storage period to investigate the effects of the lipid antibacterial substances on the flavor quality of thick-skinned melons during the storage period. The results showed that the lipid extract of Bacillus atrophicus SHZ-24 had obvious inhibitory effect on the melon rot pathogen CH-3（Fusarium oxysporum），with the inhibitory activity of 66.54%，and the hydroxy fatty acids were the main inhibitory substances in strain SHZ-24. The lipid inhibitory substances of strain SHZ-24 were applied to thick-skinned melons，and the volatile flavor substances increased from 25 to 35 kinds of volatile flavor substances and the types of ester substances were increased，among which the relative contents of ethyl acetate，caprolipids，2-methylbutyl acetate and other major flavor substances were obviously increased compared with those in thick-skinned melons after 25 days of storage after the treatment of pathogenic bacteria，and the types and relative contents of alcohols，aldehydes and hydrocarbons were reduced compared with those in thick-skinned melons after 25 days of storage after the treatment of pathogenic bacteria. The relative content of alcohols，aldehydes and hydrocarbons decreased. The key enzymes of ester metabolism of thick-skinned melon were measured and found that compared with the thick-skinned melon infected by pathogenic bacteria，the ethanol dehydrogenase of thick-skinned melon treated with lipid inhibitory substances of the bacterium increased 4.53 times，and the activity of lipoxygenase was increased by 1.18 times，which indicated that the lipid extracts of the bacterium could inhibit the infection of thick-skinned melons by pathogenic bacteria and at the same time regulate the key enzymes of lipid metabolism to delay the decay of thick-skinned melons and the maintenance of melon aroma. The maintenance of melon aroma was also promoted. The bacterial inhibitory substance of strain SHZ-24 showed a good biological control effect during storage of thick-skinned melons，which can be applied to the storage and preservation of melons.

Key words: Cucumis melo, Bacillus atrophicus, lipid inhibitors, flavor, quality

LI Hong, NIU Xinxiang, WU Fengkang, YANG Hongmei, CHU Min, BAO Huifang, WANG Ning, ZHAN Faqiang, YANG Rong, LOU Kai, and SHI Yingwu. Identification of Antifungal Substances of Bacillus atrophicus and Their Effects on Flavor Quality of Thick-skinned Melons During the Storage Period[J]. Acta Horticulturae Sinica, 2025, 52(7): 1901-1914.

Figures/Tables 6

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类别 Category	组分名称 Component name	正常贮藏 Normal storage	病原菌处理 Pathogenic bacteria treatment	SHZ-24处理 SHZ-24 processing
酯类 Ester	2-己烯-1-醇乙酸酯 2-Hexen-1-ol acetate	4.82 ± 0.27 a	-	2.79 ± 0.03 b
	乙酸正己酯 Hexyl acetate	11.66 ± 0.16 a	-	3.97 ± 0.02 b
	3-壬烯-1-醇乙酸酯 3-Nonen-1-ol acetate	4.52 ± 0.06 a	-	3.29 ± 0.01 b
	乙酸异丙酯 Isopropyl acetate	2.34 ± 0.01	-	-
	2-甲基丙酸甲酯 Methyl 2-methylpropionate	1.57 ± 0.01	-	-
	乙酸乙酯 Ethyl acetate	3.66 ± 0.23 b	-	28.45 ± 0.31 a
	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	6.54 ± 0.19 a	-	4.28 ± 0.02 b
	乙酸仲丁酯 Sec-butyl acetate	0.78 ± 0.01	-	-
	乙酸异丁酯 Isobutyl acetate	26.86 ± 0.06 a	-	7.37 ± 0.04 b
	乙酸正丁酯 Butyl acetate	5.22 ± 0.12	-	1.28 ± 0.17
	2-甲基丁酸乙酯 Ethyl 2-methylbutyrate	3.45 ± 0.01 a	-	1.87 ± 0.01 b
	乙酸正戊酯 Pentyl acetate	0.88 ± 0.06	-	-
	壹亚油酸甘油酯 Glycerol monooleate	-	1.03 ± 0.04	-
	9-十六碳烯酸乙酯 Ethyl 9-hexadecenoate	-	0.55 ± 0.02	-
	2,2,4-三甲基-1,3-戊二醇二异丁酸酯 2,2,4-Trimethyl-1,3-pentanediol diisobutyrate	-	0.26 ± 0.01	-
	十八烯酸乙酯 Ethyl octadecenoate	-	0.19 ± 0.01	-
	异丁酸乙酯 Ethyl isobutyrate	-	-	1.96 ± 0.01
	乙酸丁酯 Butyl acetate	-	-	3.05 ± 0.14
	乙酸-2-甲基丁酯 2-Methylbutyl acetate	-	-	5.97 ± 0.21
	乙酸已酯 Hexyl acetate	-	-	8.25 ± 1.56
	乙酸苯甲酯 Phenylmethyl acetate	-	-	2.35 ± 0.02
	丙酸苯甲酯 Phenylmethyl propionate	-	-	0.86 ± 0.04
	4-甲基-3-己醇乙酸酯 4-Methyl-3-hexanol acetate	-	-	0.17 ± 0.01
	丙酸-2-甲基3-苯乙酯 Propionic acid-2-methyl-3-phenylethyl ester	-	-	3.78 ± 0.37
	氯乙酸-2-苯乙酯 2-Phenylethyl chloroacetate	-	-	1.43 ± 0.33
	1,5-戊二醇二乙酸酯1,5-Pentanediol diacetate	-	-	0.18 ± 0.56
	丙酸-2-甲基丙酯Propionate-2-methylpropyl ester	-	-	0.68 ± 0.01
	乙酸辛酯 Octylacetate	-	-	0.54 ± 0.11
	（Z）-乙酸-3-己烯-1-醇酯（Z）-3-Hexen-1-ol acetate	-	-	0.75 ± 0.10
	2-甲基-1-丁醇乙酸酯 2-Methyl-1-butanol acetate	-	-	1.45 ± 0.01
	正丙酸异丁酯 Isobutyl propionate	-	-	1.42 ± 0.38
醇类 Alcohols	1-壬醇 1-nonanol	2.87 ± 0.25	-	-
	2,4-壬二烯-1-醇 2,4-Nonadien-1-ol	-	-	1.27 ± 0.01
	3-壬烯-1-醇 3-Nonen-1-ol	3.96 ± 0.43	-	-
	异辛醇 Isooctanol	1.76 ± 0.46 a	0.60 ± 0.01 b	2.59 ± 0.50 a
	1-正己醇 1-Hexanol	0.67 ± 0.11	-	-
	3-辛醇 3-octanol	-	0.78 ± 0.01	-
	反式-3-己烯-1-醇 trans-3-Hexen-1-ol	-	0.59 ± 0.19	-
	无水乙醇 Absolute alcohol	-	3.13 ± 0.37	-
	苯乙醇 Phenylethyl alcohol	2.72 ± 1.7 b	25.53 ± 0.79 a	1.12 ± 0.66 b
	（2R,3R）-（-）-2,3-丁二醇（2R,3R）-（-）-2,3-Butanediol	-	8.17 ± 2.09	-
	2,3-丁二醇 2,3-Butanediol	-	1.17 ± 0.82	-
	1-烯-3-辛醇 1-ene-3-Octanol	-	1.90 ± 0.73	-
	甲基苯甲醇 Methyl benzyl alcohol	-	4.70 ± 0.66	-
	3,6-壬二烯-1-醇 3,6-Nonadien-1-ol	2.15 ± 0.01 a	-	1.52 ± 0.01 a
	4-壬烯-1-醇 4-Nonen-1-ol	-	-	0.27 ± 0.01
醛类 Aldehydes	2,5-二羟基苯甲醛 2,5-Dihydroxybenzaldehyde	0.95 ± 0.38 b	5.59 ± 0.42 a	-
	反-2-壬烯醛 trans-2-Nonenal	1.76 ± 0.14 a	0.57 ± 0.57 b	-
	2-苯基巴豆醛 2-Phenylcrotonaldehyde	-	1.15 ± 0.43	-
	苄甲醛 Benzaldehyde	-	0.59 ± 0.55	-
	（E）-壬烯醛（E）-Nonenal	-	2.05 ± 0.17 a	0.13 ± 0.09 b
	（E）-2-壬烯醛（E）-2-Nonenal	-	-	1.28 ± 0.01 a
酮类 Ketone	异佛尔酮 Isophorone	0.33 ± 0.05 b	-	2.21 ± 0.07 a
	香叶基丙酮 Geranyl acetone	3.41 ± 1.03 a	0.58 ± 0.62 c	1.01 ± 0.56 b
	苯乙酮 Acetophenone	-	6.63 ± 1.28	-
	乙偶姻 Acetoin	-	2.91 ± 0.01	-
	3-辛酮 3-Octanone	-	2.77 ± 0.26	-
	3-辛烯-2-酮 3-Octen-one	-	0.54 ± 0.07	-
	2-（1-盐酸环戊醇乙胺酯-1-烯基-1-甲基乙基甲酮）环戊酮 2-（1-Cyclopentyl ethylamine hydrochloride-1-alkenyl- 1-methylethyl ketone）cyclopentanone	-	2.71 ± 0.86	-
	1-（1，4-二甲基-3-环己烯-1-基）乙酮 1-（1,4-dimethyl-3-cyclohexen-1-yl）ethanone	-	0.29 ± 0.77	-
烃类 Hydrocarbons	正十四烷 N-tetradecane	1.20 ± 0.01 a	2.21 ± 0.51 a	0.40 ± 0.04 b
	长叶烯 Longifolene	2.69 ± 0.33 a	0.36 ± 0.12 c	1.36 ± 0.69 b
	正十九烷 N-nonadecane	-	-	0.66 ± 0.01 a
	姜黄烯 Curcumene	-	0.76 ± 0.24	-
	3,5-二甲氧基甲苯 3,5-Dimethoxytoluene	-	1.94 ± 0.47	-
	2,6,10-三甲基十三烷 2,6,10-Trimethyltridecane	-	0.49 ± 0.25	-
	卡地那-1,4-二烯 Cardina-1,4-diene	-	2.17 ± 0.17	-
	正二十一烷 N-heneicosane	-	1.92 ± 0.36	-
	4-烯丙基-1,2-二甲氧基苯 4-Allyl-1,2-dimethoxybenzene	-	0.30 ± 0.01	-
	（+）-花侧柏烯（+）-Platycladiene	-	0.24 ± 0.05	-
	荜澄茄油宁烯 Cubenene	-	2.01 ± 0.07	-
	十八甲基环蜀氧烷 Octadecylmethylcyclosiloxane	-	9.53 ± 0.58	-
	2,6,10-三甲基十三烷 2,6,10-Trimethyltridecane	2.53 ± 0.43 a	0.49 ± 0.01 b	-

类别 Category	组分名称 Component name	正常贮藏 Normal storage	病原菌处理 Pathogenic bacteria treatment	SHZ-24处理 SHZ-24 processing
酯类 Ester	2-己烯-1-醇乙酸酯 2-Hexen-1-ol acetate	4.82 ± 0.27 a	-	2.79 ± 0.03 b
	乙酸正己酯 Hexyl acetate	11.66 ± 0.16 a	-	3.97 ± 0.02 b
	3-壬烯-1-醇乙酸酯 3-Nonen-1-ol acetate	4.52 ± 0.06 a	-	3.29 ± 0.01 b
	乙酸异丙酯 Isopropyl acetate	2.34 ± 0.01	-	-
	2-甲基丙酸甲酯 Methyl 2-methylpropionate	1.57 ± 0.01	-	-
	乙酸乙酯 Ethyl acetate	3.66 ± 0.23 b	-	28.45 ± 0.31 a
	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	6.54 ± 0.19 a	-	4.28 ± 0.02 b
	乙酸仲丁酯 Sec-butyl acetate	0.78 ± 0.01	-	-
	乙酸异丁酯 Isobutyl acetate	26.86 ± 0.06 a	-	7.37 ± 0.04 b
	乙酸正丁酯 Butyl acetate	5.22 ± 0.12	-	1.28 ± 0.17
	2-甲基丁酸乙酯 Ethyl 2-methylbutyrate	3.45 ± 0.01 a	-	1.87 ± 0.01 b
	乙酸正戊酯 Pentyl acetate	0.88 ± 0.06	-	-
	壹亚油酸甘油酯 Glycerol monooleate	-	1.03 ± 0.04	-
	9-十六碳烯酸乙酯 Ethyl 9-hexadecenoate	-	0.55 ± 0.02	-
	2,2,4-三甲基-1,3-戊二醇二异丁酸酯 2,2,4-Trimethyl-1,3-pentanediol diisobutyrate	-	0.26 ± 0.01	-
	十八烯酸乙酯 Ethyl octadecenoate	-	0.19 ± 0.01	-
	异丁酸乙酯 Ethyl isobutyrate	-	-	1.96 ± 0.01
	乙酸丁酯 Butyl acetate	-	-	3.05 ± 0.14
	乙酸-2-甲基丁酯 2-Methylbutyl acetate	-	-	5.97 ± 0.21
	乙酸已酯 Hexyl acetate	-	-	8.25 ± 1.56
	乙酸苯甲酯 Phenylmethyl acetate	-	-	2.35 ± 0.02
	丙酸苯甲酯 Phenylmethyl propionate	-	-	0.86 ± 0.04
	4-甲基-3-己醇乙酸酯 4-Methyl-3-hexanol acetate	-	-	0.17 ± 0.01
	丙酸-2-甲基3-苯乙酯 Propionic acid-2-methyl-3-phenylethyl ester	-	-	3.78 ± 0.37
	氯乙酸-2-苯乙酯 2-Phenylethyl chloroacetate	-	-	1.43 ± 0.33
	1,5-戊二醇二乙酸酯1,5-Pentanediol diacetate	-	-	0.18 ± 0.56
	丙酸-2-甲基丙酯Propionate-2-methylpropyl ester	-	-	0.68 ± 0.01
	乙酸辛酯 Octylacetate	-	-	0.54 ± 0.11
	（Z）-乙酸-3-己烯-1-醇酯（Z）-3-Hexen-1-ol acetate	-	-	0.75 ± 0.10
	2-甲基-1-丁醇乙酸酯 2-Methyl-1-butanol acetate	-	-	1.45 ± 0.01
	正丙酸异丁酯 Isobutyl propionate	-	-	1.42 ± 0.38
醇类 Alcohols	1-壬醇 1-nonanol	2.87 ± 0.25	-	-
	2,4-壬二烯-1-醇 2,4-Nonadien-1-ol	-	-	1.27 ± 0.01
	3-壬烯-1-醇 3-Nonen-1-ol	3.96 ± 0.43	-	-
	异辛醇 Isooctanol	1.76 ± 0.46 a	0.60 ± 0.01 b	2.59 ± 0.50 a
	1-正己醇 1-Hexanol	0.67 ± 0.11	-	-
	3-辛醇 3-octanol	-	0.78 ± 0.01	-
	反式-3-己烯-1-醇 trans-3-Hexen-1-ol	-	0.59 ± 0.19	-
	无水乙醇 Absolute alcohol	-	3.13 ± 0.37	-
	苯乙醇 Phenylethyl alcohol	2.72 ± 1.7 b	25.53 ± 0.79 a	1.12 ± 0.66 b
	（2R,3R）-（-）-2,3-丁二醇（2R,3R）-（-）-2,3-Butanediol	-	8.17 ± 2.09	-
	2,3-丁二醇 2,3-Butanediol	-	1.17 ± 0.82	-
	1-烯-3-辛醇 1-ene-3-Octanol	-	1.90 ± 0.73	-
	甲基苯甲醇 Methyl benzyl alcohol	-	4.70 ± 0.66	-
	3,6-壬二烯-1-醇 3,6-Nonadien-1-ol	2.15 ± 0.01 a	-	1.52 ± 0.01 a
	4-壬烯-1-醇 4-Nonen-1-ol	-	-	0.27 ± 0.01
醛类 Aldehydes	2,5-二羟基苯甲醛 2,5-Dihydroxybenzaldehyde	0.95 ± 0.38 b	5.59 ± 0.42 a	-
	反-2-壬烯醛 trans-2-Nonenal	1.76 ± 0.14 a	0.57 ± 0.57 b	-
	2-苯基巴豆醛 2-Phenylcrotonaldehyde	-	1.15 ± 0.43	-
	苄甲醛 Benzaldehyde	-	0.59 ± 0.55	-
	（E）-壬烯醛（E）-Nonenal	-	2.05 ± 0.17 a	0.13 ± 0.09 b
	（E）-2-壬烯醛（E）-2-Nonenal	-	-	1.28 ± 0.01 a
酮类 Ketone	异佛尔酮 Isophorone	0.33 ± 0.05 b	-	2.21 ± 0.07 a
	香叶基丙酮 Geranyl acetone	3.41 ± 1.03 a	0.58 ± 0.62 c	1.01 ± 0.56 b
	苯乙酮 Acetophenone	-	6.63 ± 1.28	-
	乙偶姻 Acetoin	-	2.91 ± 0.01	-
	3-辛酮 3-Octanone	-	2.77 ± 0.26	-
	3-辛烯-2-酮 3-Octen-one	-	0.54 ± 0.07	-
	2-（1-盐酸环戊醇乙胺酯-1-烯基-1-甲基乙基甲酮）环戊酮 2-（1-Cyclopentyl ethylamine hydrochloride-1-alkenyl- 1-methylethyl ketone）cyclopentanone	-	2.71 ± 0.86	-
	1-（1，4-二甲基-3-环己烯-1-基）乙酮 1-（1,4-dimethyl-3-cyclohexen-1-yl）ethanone	-	0.29 ± 0.77	-
烃类 Hydrocarbons	正十四烷 N-tetradecane	1.20 ± 0.01 a	2.21 ± 0.51 a	0.40 ± 0.04 b
	长叶烯 Longifolene	2.69 ± 0.33 a	0.36 ± 0.12 c	1.36 ± 0.69 b
	正十九烷 N-nonadecane	-	-	0.66 ± 0.01 a
	姜黄烯 Curcumene	-	0.76 ± 0.24	-
	3,5-二甲氧基甲苯 3,5-Dimethoxytoluene	-	1.94 ± 0.47	-
	2,6,10-三甲基十三烷 2,6,10-Trimethyltridecane	-	0.49 ± 0.25	-
	卡地那-1,4-二烯 Cardina-1,4-diene	-	2.17 ± 0.17	-
	正二十一烷 N-heneicosane	-	1.92 ± 0.36	-
	4-烯丙基-1,2-二甲氧基苯 4-Allyl-1,2-dimethoxybenzene	-	0.30 ± 0.01	-
	（+）-花侧柏烯（+）-Platycladiene	-	0.24 ± 0.05	-
	荜澄茄油宁烯 Cubenene	-	2.01 ± 0.07	-
	十八甲基环蜀氧烷 Octadecylmethylcyclosiloxane	-	9.53 ± 0.58	-
	2,6,10-三甲基十三烷 2,6,10-Trimethyltridecane	2.53 ± 0.43 a	0.49 ± 0.01 b	-

Identification of Antifungal Substances of Bacillus atrophicus and Their Effects on Flavor Quality of Thick-skinned Melons During the Storage Period

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