兰州百合鳞茎贮藏过程中理化指标与微生物群落变化研究

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关键词：兰州百合；贮藏期；氨基酸；微生物；真菌；青霉菌

中图分类号：S644.1 文献标志码：A 文章编号：2097-2172（2025）12-1142-08

doi：10.3969/j.issn.2097-2172.2025.12.011

Study on Physicochemical Indicator and Microbial Community Variation During the Storage ofLanzhou Lily Bulbs

XU Meirong1， DING Wenjiao¹， ZHANG Wei²，QI Yonghong³，LI Ting1， KOU Xianglong'，DOU Xiaoli 1 （20号 （1.InstituteofAnalHusbandryPastureandGenAriculture，Gasucademyofgiculturaliences，LanhouGs70 China;2.CollgeofFoodandBrewing Enginering，Sichuan UniversityofLight Industry，Yibin Sichuan6440o，China; 3.Institute of Plant Protection， Gansu Academy of Agricultural Sciences，Lanzhou Gansu 73Oo7o， China）

Abstract：To elucidatethedynamicvariationandcorrelationbetwee microbialcommunitiesand physicochemical indicators duringstorageofLanzoulilybulbs，othvisuallyhealhybulbsandmold-infectedbulbsweresampledatdiferentimepoitsfrom harvesthroughorage（0nd6d）.obaliesiysessd，ndsicoicaliicatos，luinote solublesuga，ndfreeaminoacidcontents，weremeasuredforcorelationaalysisesultsshowedthatmicrobialdiversityiboth groupsexhibitedaninitialdeclinefolowedbyanincrease.Duringstorage，freeaminoacidsinbulbscalesweredominatedby arginine （Arg）， glutamic acid （Glu）， glutamine （Gln），and aspartic acid （Asp），accounting for 35% to 83% of the total content，with arginine reaching up to 42% . In diseased bulbs，protein content decreased from an initial 41.4g/kg to 32.0g/kg at 30d （a 22.7% reduction） and rebounded to 39.8g/kg at 60 d （a 24.3% increase），corresponding to fluctuations in total microbial abundance and free amino acid levels.Furthermore，both soluble sugar and protein showed significant correlations（ R <1.0）with fungal pathogens suchasPenicilium.ThisstudyprovidesdatasupportandtheoreticalreferenceforqualitycontrolduringstorageofLanzhoulily bulbs.

Key Words：Lanzhou Lily; Storage period; Amino acid; Microorganism; Fungus; Penicillium

兰州百合是中国唯一的食用甜百合，生食口感脆甜，熟食则甜中软糯，为药食同源之佳品［1-2]。（剩余9193字）