Lactobacillus pentosus and application thereof in mango storage and mango e-commerce logistics

Abstract

The invention discloses lactobacillus pentosus and application thereof in mango storage and mango e-commerce logistics. The invention provides lactobacillus pentosus GHY-5, and the preservation registration number of the lactobacillus pentosus GHY-5 is CGMCC (China General Microbiological Culture Collection Center) No.36297. The lactobacillus pentosus GHY-5 has the advantages that the preservation number is CGMCC No.36297; the invention further discloses a liquid reagent for improving the storage performance of mangoes. The liquid reagent comprises chitosan and lactobacillus pentosus GHY-5. In the liquid reagent, the concentration of the chitosan is 0.3-3 g / 100 mL, and the concentration of the lactobacillus pentosus GHY-5 is 0.1 * 10 < 10 >-10 * 10 < 10 > cfu / mL. When the liquid preparation prepared by the method is used for pretreating mango fruits, the storage performance of the mango fruits can be remarkably improved, the maturing process of the mango fruits is delayed, and rotting of the mango fruits is inhibited or delayed. The method has application and popularization values for mango storage, especially mango storage in the current e-commerce environment.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of biotechnology, and relates to a lactobacillus pentosus and application of the lactobacillus pentosus in mango storage and mango e-commerce logistics. BACKGROUND

[0002] Mango anthracnose is a latent disease during flowering, and the incidence rate can reach 100% under high temperature and high humidity environment, which seriously affects the development of mango industry. In combination with the background of "intelligent agriculture + e-commerce", mango e-commerce and delivery have become an important channel for mango industry sales and logistics, and have great development space and potential. However, improper handling methods can greatly affect the quality of mangoes, especially some latent diseases, which can cause fruit rot during post-ripening and storage and transportation, seriously affecting the postharvest quality of mangoes and causing serious economic losses. The loss during storage and transportation is generally 30%-50%, and the serious one is as high as 100%.

[0003] Biological control has developed rapidly in recent years, which can effectively inhibit the growth and reproduction of pathogenic bacteria, and has the characteristics of safety, greenness and economy, and is a key factor to promote the development of fruit and vegetable industry. Microbial antagonism preservation refers to that a kind of microorganism produces certain antibacterial metabolites in its life activities, which can inhibit or kill another kind of microorganism, or compete with harmful microorganisms for nutrients, so as to achieve the purpose of preservation.

[0004] The application of antagonistic bacteria in fruits mainly includes spraying, dipping, coating and molding, etc. However, different application methods have different adaptability to the same fruit. SUMMARY

[0005] The purpose of the present application is to provide a lactobacillus pentosus and application of the lactobacillus pentosus in mango storage and mango e-commerce logistics.

[0006] The present application provides a lactobacillus pentosus (Lactobacillus pentosus GHY-5). Lactobacillus pentosus The lactobacillus pentosus GHY-5 has been preserved in the China General Microbiological Culture Collection Center (CGMCC) on October 22, 2025, and the preservation registration number is CGMCC No. 36297.

[0007] Further, the present application provides a microbial agent of the lactobacillus pentosus GHY-5.

[0008] Specifically, the microbial agent is a liquid microbial agent.

[0009] The effective component provided by the microbial agent is the lactobacillus pentosus GHY-5.

[0010] The content of Lactobacillus pentosus GHY-5 in the bacterial agent is 1×10 8 cfu / ml or above.

[0011] The content of Lactobacillus pentosus GHY-5 in the bacterial agent is 1×10 8 cfu / ml to 1×10 12 cfu / ml.

[0012] The content of Lactobacillus pentosus GHY-5 in the bacterial agent is 1×10 10 cfu / ml.

[0013] Specifically, the preparation method of the bacterial agent is as follows: Lactobacillus pentosus GHY-5 is inoculated into MRS liquid medium, and is cultured at 37℃ and 170rpm to make the bacterial concentration be 1×10 8 cfu / ml or above.

[0014] Specifically, the preparation method of the bacterial agent is as follows: Lactobacillus pentosus GHY-5 is inoculated into MRS liquid medium, and is cultured at 37℃ and 170rpm to make the bacterial concentration be 1×10 8 cfu / ml to 1×10 12 cfu / ml.

[0015] Specifically, the preparation method of the bacterial agent is as follows: Lactobacillus pentosus GHY-5 is inoculated into MRS liquid medium, and is cultured at 37℃ and 170rpm to make the bacterial concentration be 1×10 10 cfu / ml.

[0016] The application further protects a liquid reagent for improving the storage performance of mangoes, which comprises chitosan and Lactobacillus pentosus GHY-5; the concentration of chitosan in the liquid reagent is 0.3-3g / 100mL, and the concentration of Lactobacillus pentosus GHY-5 is 0.1×10 10 -10×10 10 cfu / mL.

[0017] The concentration of chitosan in the liquid reagent is 0.5-1.5g / 100mL, and the concentration of Lactobacillus pentosus GHY-5 is (0.4-0.6)×10 10 cfu / mL.

[0018] The concentration of chitosan in the liquid reagent is 1g / 100mL, and the concentration of Lactobacillus pentosus GHY-5 is 0.5×10 10 cfu / mL.

[0019] The liquid reagent further comprises glycerol. The concentration of glycerol in the liquid reagent is 0.4-0.6mL / 100mL. The concentration of glycerol in the liquid reagent is 0.5mL / 100mL.

[0020] The liquid reagent also comprises glacial acetic acid.

[0021] The liquid reagent also comprises water.

[0022] As a specific form, the liquid reagent is composed of Lactobacillus pentosus GHY-5 bacterial liquid, chitosan, glycerol, glacial acetic acid and water.

[0023] The preparation method of the Lactobacillus pentosus GHY-5 bacterial liquid is as follows: inoculate Lactobacillus pentosus GHY-5 into liquid MRS medium and culture until the bacterial concentration is (0.1-10) × 10 10 cfu / mL, which is the Lactobacillus pentosus GHY-5 bacterial liquid.

[0024] The preparation method of the Lactobacillus pentosus GHY-5 bacterial liquid is as follows: inoculate Lactobacillus pentosus GHY-5 into liquid MRS medium and culture until the bacterial concentration is (0.8-1.2) × 10 10 cfu / mL, which is the Lactobacillus pentosus GHY-5 bacterial liquid.

[0025] The preparation method of the Lactobacillus pentosus GHY-5 bacterial liquid is as follows: inoculate Lactobacillus pentosus GHY-5 into liquid MRS medium and culture until the bacterial concentration is 1 × 10 10 cfu / mL, which is the Lactobacillus pentosus GHY-5 bacterial liquid.

[0026] The preparation method of the liquid reagent is as follows: mix the chitosan solution and the Lactobacillus pentosus GHY-5 bacterial liquid in equal volume to obtain the liquid reagent.

[0027] The preparation method of the chitosan solution is as follows: dissolve 1-3 g of chitosan and 0.8-1.2 mL of glycerol in 0.5-1.5 g / 100 mL of glacial acetic acid aqueous solution, and then dilute to 100 mL with 0.5-1.5 g / 100 mL of glacial acetic acid aqueous solution.

[0028] The preparation method of the chitosan solution is as follows: dissolve 2 g of chitosan and 1 mL of glycerol in 1 g / 100 mL of glacial acetic acid aqueous solution, and then dilute to 100 mL with 1 g / 100 mL of glacial acetic acid aqueous solution.

[0029] The preparation method of the chitosan solution is as follows: dissolve 2 g of chitosan and 1 mL of glycerol in 1 g / 100 mL of glacial acetic acid aqueous solution in a 40℃ water bath, and then dilute to 100 mL with 1 g / 100 mL of glacial acetic acid aqueous solution, and then perform ultrasonic treatment (ultrasonic parameters: 40℃, 300W, 20 minutes).

[0030] The application also provides a method for pre-treating mangoes, comprising the following steps: taking mangoes, coating the liquid reagent on the surface of the mangoes, and then drying; the purpose of the pre-treatment is to improve the storage performance of the mangoes.

[0031] The mangoes are picked mango fruits.

[0032] Specifically, 1-3 ml of the liquid reagent is coated on each mango.

[0033] Specifically, 2 ml of the liquid reagent is coated on each mango.

[0034] The application also provides the use of Lactobacillus pentosus GHY-5 or the bacterial agent or the liquid reagent, which is any one of the following (a1) to (a6): (a1) use in mango preservation; (a2) use in the preparation of a mango preservative; (a3) use in mango storage; (a4) use in the preparation of a reagent for mango storage; (a5) use in the pre-treatment of mangoes; the purpose of the pre-treatment is to improve the storage performance of the mangoes; (a6) use in the preparation of a product for pre-treating mangoes; the purpose of the pre-treatment is to improve the storage performance of the mangoes.

[0035] The mangoes are picked mango fruits.

[0036] The improvement of the storage performance of the mangoes is any one of the following (b1) to (b15): (b1) inhibiting the rotting of mango fruits; (b2) inhibiting the occurrence of anthracnose in mango fruits; (b3) delaying the process of ripening of mango fruits; (b4) reducing the respiration intensity of mango fruits; (b5) reducing the ethylene release amount of mango fruits; (b6) inhibiting the decrease of titratable acid during the storage of mango fruits; (b7) inhibiting the increase of soluble solids during the storage of mango fruits; (b8) inhibiting the increase of electrical conductivity during the storage of mango fruits; (b9) inhibiting the increase of cell membrane permeability during the storage of mango fruits; (b10) delaying the decrease of hardness during the storage of mango fruits; (b11) delaying the decrease of elasticity during the storage of mango fruits; (b12) delaying the decrease of resilience during the storage of mango fruits; (b13) delaying the decrease in cohesiveness of the mango fruit during storage; (b14) delaying the decrease in gumminess of the mango fruit during storage; (b15) delaying the decrease in chewiness of the mango fruit during storage.

[0037] The present application also provides the use of Lactobacillus pentosus GHY-5 or the bacterial agent or the liquid agent for any of (b1) to (b15) below: (b1) inhibiting the decay of the mango fruit; (b2) inhibiting the occurrence of anthracnose of the mango fruit; (b3) delaying the progress of the ripening of the mango fruit; (b4) reducing the respiration intensity of the mango fruit; (b5) reducing the ethylene release of the mango fruit; (b6) inhibiting the decrease in titratable acidity of the mango fruit during storage; (b7) inhibiting the increase in soluble solids of the mango fruit during storage; (b8) inhibiting the increase in electrical conductivity of the mango fruit during storage; (b9) inhibiting the increase in cell membrane permeability of the mango fruit during storage; (b10) delaying the decrease in firmness of the mango fruit during storage; (b11) delaying the decrease in elasticity of the mango fruit during storage; (b12) delaying the decrease in resilience of the mango fruit during storage; (b13) delaying the decrease in cohesiveness of the mango fruit during storage; (b14) delaying the decrease in gumminess of the mango fruit during storage; (b15) delaying the decrease in chewiness of the mango fruit during storage.

[0038] The present application also provides the use of Lactobacillus pentosus GHY-5 or the bacterial agent or the liquid agent in the preparation of a product.

[0039] The present application also provides a product comprising Lactobacillus pentosus GHY-5 or the bacterial agent or the liquid agent.

[0040] The use of any of the above products is for any of (b1) to (b15) below: (b1) inhibiting the decay of the mango fruit; (b2) inhibiting the occurrence of anthracnose of the mango fruit; (b3) delaying the progress of the ripening of the mango fruit; (b4) reducing the respiration intensity of the mango fruit; (b5) reducing the ethylene release of the mango fruit; (b6) inhibiting the decrease of titratable acidity of the mango fruit during storage; (b7) inhibiting the increase of soluble solids of the mango fruit during storage; (b8) inhibiting the increase of conductivity of the mango fruit during storage; (b9) inhibiting the increase of cell membrane permeability of the mango fruit during storage; (b10) delaying the decrease of firmness of the mango fruit during storage; (b11) delaying the decrease of elasticity of the mango fruit during storage; (b12) delaying the decrease of resilience of the mango fruit during storage; (b13) delaying the decrease of cohesiveness of the mango fruit during storage; (b14) delaying the decrease of gumminess of the mango fruit during storage; (b15) delaying the decrease of chewiness of the mango fruit during storage.

[0041] Any one of (a1) to (a15): The mango fruit described above is a picked mango fruit.

[0042] Specifically, the mango described above is Taigong mango.

[0043] Specifically, the mango described above is Taigong mango.

[0044] Specifically, the mango described above is Taigong No. 1 mango.

[0045] The present application provides a new strain of Lactobacillus pentosus. The present application also provides a liquid inoculant prepared from the strain. Pre-treatment of mango fruits (especially pre-treatment in the form of film coating) using the liquid inoculant prepared by the present application can significantly improve the storage performance of mango fruits, delay the ripening process of mango fruits and inhibit or delay the rotting of mango fruits. The present application has application and promotion value for mango storage, especially in the current e-commerce environment.

[0046] DEPOSIT INFORMATION Strain name: Lactobacillus pentosus Latin name: Lactobacillus pentosus Classification name: Lactobacillus pentosus Lactobacillus pentosus ) Strain number: GHY-5 Preservation unit: China General Microbiological Culture Collection Center Abbreviation of preservation unit: CGMCC Address: No. 3, Beichen West Road, Beijing City, China Preservation date: October 22, 2025 CGMCC No.36297 Deposit Description Strain Name: Lactobacillus plantarum Latin Name: Lactobacillus plantarum Classification: Lactobacillus plantarum Lactobacillus plantarum ) Strain Number: GHY-1 Deposit Unit: China General Microbiological Culture Collection Center Deposit Unit Abbreviation: CGMCC Address: No.1 Yard 3, Beichen West Road, Chaoyang District, Beijing Deposit Date: April 1, 2024 CGMCC No.30237 BRIEF DESCRIPTION OF DRAWINGS

[0047] Figure 1 It is the morphological characteristic photo of strain GHY-5.

[0048] Figure 2 It is the exemplary appearance photo and inner cut surface photo of mango fruit during the storage process of Example 2.

[0049] Figure 3 It is the anthracnose disease incidence, anthracnose disease spot diameter and anthracnose disease index during the storage process of Example 2.

[0050] Figure 4 It is the ethylene release amount and respiration intensity during the storage process of Example 2.

[0051] Figure 5 It is the titratable acid content and soluble solid content during the storage process of Example 2.

[0052] Figure 6 It is the relative conductivity during the storage process of Example 2.

[0053] Figure 7 It is the texture index during the storage process of Example 2.

[0054] Figure 8 It is the morphological characteristic photo of strain GHY-1.

[0055] Figure 9 It is the exemplary appearance photo and inner cut surface photo of mango fruit during the storage process of Example 4.

[0056] Figure 10 It is the anthracnose disease index during the storage process of Example 4. DETAILED DESCRIPTION

[0057] The application will be further described in detail below with specific embodiments, and the examples given are only to illustrate the application, not to limit the scope of the application. The examples provided below can serve as a guide for further improvement by those of ordinary skill in the art, and do not in any way constitute a limitation on the application.

[0058] The experimental methods in the following examples are all conventional methods, and are carried out according to the techniques or conditions described in the literature in the art or according to the product instructions, unless otherwise specified. The materials, reagents, etc. used in the following examples can be obtained commercially, unless otherwise specified. F-950 portable ethylene analyzer: Beijing Yishida Technology Co., Ltd. Rapid-TA texture analyzer: Shanghai Tengbu Instrument Technology Co., Ltd. DDS-301 conductivity meter: Shanghai Yidian Scientific Instrument Co., Ltd. PAL-1 digital refractometer: Shanghai Yidian Scientific Instrument Co., Ltd. In the quantitative tests in the following examples, three repeated experiments were set up, and the results were averaged, unless otherwise specified. Microsoft Excel 2019 and Origin 2018 software were used to process and analyze the data, calculate the mean and standard deviation, and draw graphs. SPSS 26.0 software was used to analyze the significant difference and correlation of the test data, and p<0.05 indicates significant difference. Chitosan (CAS No.: 9012-76-4): National Pharmaceutical Group Chemical Reagent Co., Ltd., biochemical reagent BR (Shanghai Reagent). The small taikong mangoes used in the examples are Tainong No. 1 (Mangifera indica L. 'Tainong No. 1'), which is a cultivated variety of Anacardiaceae and Mangifera.

[0059] Liquid MRS medium (pH 6.2±0.2): add 10.0 g of proteose peptone, 5.0 g of beef extract powder, 4.0 g of yeast extract powder, 20.0 g of glucose, 1.0 ml of Tween-80, 2.0 g of potassium phosphate dibasic, 5.0 g of sodium acetate, 2.0 g of triammonium citrate, 15.0 g of agar, 0.2 g of MgSO4·7H2O, and 0.05 g of MnSO4·4H2O per liter, and the rest is distilled water.

[0060] Example 1, isolation, identification and preservation of strains Strain GHY-5 was screened from traditional Gansu Jiangshui.

[0061] Morphological characteristics of strain GHY-5: round-ended straight rod bacteria, about 0.8 μm x 3.6 μm, single; surface colony diameter about 2.2 mm, convex, round, smooth surface, fine, white. See Figure 1 .

[0062] Physiological and biochemical characteristics of strain GHY-5: gram-positive, lactic acid-producing.

[0063] The genomic DNA of the strain GHY-5 was extracted, and a primer pair composed of primer 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and primer 1492R (5'-TACGGCTACCTTGTTACGACTT-3') was used for PCR amplification, and then the amplification product was recovered and sequenced. The primers 27F and 1492R are universal primers targeting the coding gene of 16S rRNA. The sequencing result is shown as SEQ ID NO: 1. The sequencing result was subjected to homology comparison in NCBI.

[0064] Based on the above morphological characteristics, physiological and biochemical characteristics and molecular identification results, the strain GHY-5 belongs to Lactobacillus pentosus (Lactobacillus pentosus) Lactobacillus pentosus ), which is named as Lactobacillus pentosus GHY-5.

[0065] Lactobacillus pentosus (Lactobacillus pentosus) Lactobacillus pentosus ) GHY-5, which was preserved in the China General Microbiological Culture Collection Center (CGMCC) on October 22, 2025, and the preservation registration number is CGMCC No. 36297.

[0066] Example 2, application of Lactobacillus pentosus GHY-5 I. Preparation of GHY-5 bacterial liquid 1. The activated Lactobacillus pentosus GHY-5 was inoculated into liquid MRS medium, and cultured at 37°C and 170 rpm for 12h.

[0067] 2. The bacterial liquid obtained in step 1 was inoculated into liquid MRS medium, and cultured at 37°C and 170 rpm until the bacterial concentration was 1×10 10 cfu / mL, which was the GHY-5 bacterial liquid.

[0068] II. Preparation of complex liquid and composite film The preparation method of chitosan solution is as follows: 2g of chitosan and 1mL of glycerol were dissolved in 1g / 100mL of ice acetic acid aqueous solution in a 40°C water bath, and then 1g / 100mL of ice acetic acid aqueous solution was used to make up to 100mL, followed by ultrasonic treatment (the purpose of ultrasonic treatment is to promote the dissolution of chitosan; the ultrasonic parameters are: 40°C, 300W, 20 minutes), which is the chitosan solution.

[0069] The chitosan solution and the GHY-5 bacterial liquid prepared in step 1 were mixed in equal volume to obtain a complex liquid.

[0070] 2ml of the complex liquid was coated on the upper surface of the PE film (25cm long, 25cm wide), and dried at room temperature for 6h to obtain a composite film.

[0071] Group 3: Mangoes were treated with the compound film. In late May 2024, small Taikang mango fruits were picked from Baise City, Guangxi Zhuang Autonomous Region. Fruits with diseases, defects, or large differences in color and maturity were removed, and fruits with a single fruit weight of 90-110 g were retained.

[0072] Within 12 hours of picking, the mango fruits were pre-cooled (placed in a temperature-controlled space with a temperature of 8-10°C for 12 hours), and then randomly divided into five groups, with the following treatment methods: Film-coated group: Mango fruits were dipped in the compound solution using a brush, and the entire surface was evenly coated (2 ml of compound solution was used for each mango), and then dried.

[0073] Immersion group: Mango fruits were completely immersed in the compound solution for 1 min, then taken out and dried.

[0074] Spray group: Mango fruits were evenly sprayed with the compound solution using a small spray bottle (2 ml of compound solution was used for each mango), and then dried.

[0075] Mold group: Each mango fruit was completely wrapped with a composite film (the surface coated with the compound solution faced the mango).

[0076] Blank control group (CK): Mango fruits were not treated.

[0077] Four, transportation and storage After completing Step Three, the mangoes were transported in boxes to the storage site (Beijing Yangzhen Research Base). The transportation method was land transportation (natural conditions) for 72 hours. After 96 hours of picking, the mango fruits were placed in paper boxes with partitions at the storage site, with one mango in each compartment, and stored for 12 days (storage conditions: humidity 85% ± 0.5%, temperature 30 ± 1°C).

[0078] Five, statistical analysis of anthracnose disease index The disease index can reflect the disease situation of fruits and vegetables during postharvest storage and is an important indicator of fruit quality. The main cause of rotting of small Taikang mangoes during storage is anthracnose. The characteristics of anthracnose lesions are as follows: initially, small brown spots appear on the fruit skin, gradually expanding into sunken black-brown irregular large spots, and eventually leading to black rot of the whole fruit.

[0079] Five disease levels were defined: no lesions were rated as level 0; lesions with an area ≤10% were rated as level 1, lesions with an area >10% and ≤20% were rated as level 2, lesions with an area ratio >20% and ≤50% were rated as level 3, and lesions with an area ratio >50% were rated as level 4. The lesion area ratio refers to the percentage of anthracnose lesion area to fruit surface area.

[0080] The formula for calculating the anthracnose disease index (DI) is as follows: ; m is the number of fruits at the disease level, n is the disease level (0 or 1 or 2 or 3 or 4), z is the total number of fruits, and s is the highest disease level.

[0081] The exemplary appearance and internal cross-section photos of the mango fruits during the storage process are shown in Figure 2 (0d means before being placed in the carton, 4d means after being placed in the carton for 4 days, 8d means after being placed in the carton for 8 days, and 12d means after being placed in the carton for 12 days). It can be seen that the mangoes in each group began to develop different degrees of disease and color change as the storage time was prolonged. Compared with the CK group at the same time, the color change and disease degree of the mango fruits in the coating group, the immersion group, the spraying group and the molding group were significantly reduced.

[0082] The incidence of anthracnose, the lesion diameter of anthracnose and the disease index of anthracnose were counted during the storage process. 12 mango fruits in each group were randomly counted at each time point. The counting results are shown in Figure 3 (0d means before being placed in the carton, 4d means after being placed in the carton for 4 days, 8d means after being placed in the carton for 8 days, and 12d means after being placed in the carton for 12 days). As the storage time was prolonged, the disease index of anthracnose, the incidence of anthracnose and the lesion diameter of anthracnose all showed an upward trend. After being stored for 12 days, compared with the CK group, the disease index of anthracnose in the spraying group and the molding group had no significant difference (P>0.05), and the disease index of anthracnose in the coating group and the immersion group was significantly reduced. Therefore, the coating treatment and the immersion treatment can effectively inhibit the increase of the disease index, the incidence and the lesion diameter of anthracnose during the storage process, and the coating effect is better than the immersion, which can effectively delay fruit senescence, inhibit bacteria and promote fruit self-protection. p

[0083] Six, determination of physicochemical indexes The samples were taken every 4 days during the storage process. 0d means before being placed in the carton, 4d means after being placed in the carton for 4 days, 8d means after being placed in the carton for 8 days, and 12d means after being placed in the carton for 12 days.

[0084] 1. Determination of maturation physiological indexes ​Respiration intensity is an important indicator reflecting changes in the life activities of fruits and vegetables after harvest. It can be used to detect the rate of nutrient degradation and senescence of fruits and vegetables during storage. At each time point, three mango fruits from each group were collected, placed in a gas cylinder, and sealed for 30 minutes. The ethylene and CO2 contents in the cylinder were then measured using an F-950 portable ethylene analyzer. The ethylene release and respiration intensity (expressed as CO2) per unit mass (i.e., per kg fresh weight) of fruit per unit time (i.e., 1 h) were calculated. Ethylene release is expressed in mg / (kg·h), and respiration intensity in mg / (kg·h). Results are shown below. Figure 4 The respiration rate during storage showed a trend of first increasing and then decreasing. On day 8, the respiration rates of the coating group, impregnation group, spraying group, molding group, and CK group were 0.13 mg / (kg·h), 0.15 mg / (kg·h), 0.17 mg / (kg·h), 0.18 mg / (kg·h), and 0.17 mg / (kg·h), respectively. The respiration rates of the coating group and impregnation group were significantly lower than those of the CK group on day 8. p <0.05%, which was 22.69% and 13.36% lower than that of the CK group, respectively. On day 8, there was no significant difference in respiratory intensity between the modeling group and the spraying group and the CK group. p >0.05%. During storage, the ethylene release of the CK group and the modeling group showed a trend of first increasing and then decreasing, with no significant difference within 4-8 days. p >0.05). During storage, the ethylene release of the coating group, spraying group, and impregnation group showed an increasing trend. Within 4-12 days, the ethylene release of the coating group and impregnation group was significantly lower than that of the CK group (<0.05). p< On day 8, the ethylene release in the coated group and the impregnated group were 0.046 mg / (kg·h) and 0.058 mg / (kg·h), respectively, which were 56.29% and 44.83% lower than those in the control group. In conclusion, coating can effectively reduce the respiration intensity and ethylene release of mangoes during storage, thus delaying fruit ripening.

[0085] Fruits contain a large amount of organic acids. The content of organic acids mainly affects the taste, storability, and processing properties of fruit pulp. Soluble solids mainly refer to soluble sugars, which can be used to reflect the ripeness of the fruit. At each time point, three mango fruits were taken from each group, peeled and pitted, and the pulp was ground to obtain a homogenate. 5g of the homogenate was transferred to a 100mL volumetric flask, distilled water was added to the mark, mixed well, and allowed to stand for 30 minutes. The mixture was then filtered through qualitative filter paper, and the filtrate was collected. 600µL of the filtrate was taken and measured using a PAL-1 digital display saccharimeter. The titratable acid content was expressed as malic acid (%), and the soluble solids content was expressed as soluble sugar (%). The results are shown in […]. Figure 5The titratable acid content showed a downward trend during storage. On the 8th day of storage, the titratable acid content of the CK group, the mold-making group, the immersion group, the spraying group, and the coating group decreased by 75.95%, 56.38%, 46.27%, 69.32%, and 38.31%, respectively, compared to 0d. On the 12th day, the titratable acid content of the coating group and the immersion group was significantly higher than that of the CK (p<0.05), being 44.82% and 43.44% higher than the CK group, respectively, while the spraying group and the mold-making group showed no significant difference (p>0.05) compared to the CK. The results showed that coating and immersion treatments can effectively inhibit the decrease of titratable acid during mango storage, and the coating treatment is better, thus effectively inhibiting fruit ripening. During the storage period, the soluble solids of the immersion group, the spraying group, the mold-making group, and the CK group showed an upward trend first and then a downward trend, and all peaked on the 8th day, with values of 12.58%, 13.40%, 13.10%, and 14.17%, respectively. This is because part of the starch in mangoes is converted to sugar during the early storage period, resulting in an increase in soluble solids content. In the later storage period, part of the sugar is consumed as a substrate for respiration, resulting in a decrease in the soluble solids content of mangoes. During the 12-day storage period, the soluble solids content of the coating group showed a continuous upward trend, and on the 8th day, it was significantly lower than that of the CK (p<0.05), being 21.65% lower than that of the CK. It was also significantly lower than that of the CK, the mold-making group, and the spraying group during the 4-8 day period (p<0.05). This indicates that coating treatment can effectively inhibit the increase in soluble solids in fruits, increase the storage resistance of mangoes, and slow down ripening.

[0086] 2. Cell membrane permeability Cell membrane permeability was measured by conductivity. 3g of pulp was cut into 1mm thick slices and placed in a test tube with 25mL of deionized water, shaken at 110rpm for 30min, and the conductivity was measured as conductivity P1. Then, it was boiled for 10min, then cooled to room temperature, added with deionized water to a volume of 25mL, and the conductivity was measured as conductivity P2. The conductivity of deionized water was measured as conductivity P0. Three mango fruits were detected at each time point for each group.

[0087] Relative conductivity (P): .

[0088] The results are shown in Figure 6The relative conductivity of each group of mangoes increased continuously with the extension of storage time. On the 12th day, the conductivity of the spraying group and the molding group had no significant difference with the CK group (p>0.05), and the conductivity of the coating and immersion treatment was significantly lower than that of the CK group (p<0.05). On the 12th day, the conductivity of the CK group, the immersion group and the coating group was 0.92%, 0.66% and 0.53% respectively, and the immersion group and the coating group were 27.92% and 41.94% lower than the CK group. The results showed that the coating treatment could significantly inhibit the increase of the relative conductivity of mango. This may be because the coating treatment maintained good cell membrane function. At the same time, the slowing down of metabolic rate also reduced the generation of free radicals, so that the cell structure remained good and the relative conductivity was inhibited.

[0089] 3. Texture measurement Hardness can reflect the maturity and softening degree of fruit. The transpiration, respiration and cell wall maturity of fruit lead to the softening of fruit during storage. Elasticity refers to the ratio of the sample to the original height or volume after being compressed and removed after the external force is removed. The large range of elasticity change of the pulp indicates that the internal metabolic activity of the fruit is active and the consumption speed of nutrients is fast. Resilience is an important indicator to measure the ability of fruit to quickly recover to the original shape after being compressed. If the organization of the fruit is severely damaged, its resilience will be close to zero. Cohesiveness refers to the relative resistance of the sample to the second compression after the first compression deformation, which reflects the ability of the sample to resist external forces and maintain its own structure, and is also a manifestation of the cell binding ability. Gumminess refers to the force that coagulates the inside of the food together, which can be used to describe the mouthfeel of food. Chewiness refers to the energy required to chew solid food, which comprehensively reflects the sustained resistance that food can provide during the chewing process. The higher the chewiness, the better the "bite" corresponding to the mouthfeel of food.

[0090] Mango fruits were taken, and the equatorial part of 1 cm thickness was selected for cutting. The hardness was measured by a texture analyzer (P / 10 cylindrical probe, TPA mode, environmental temperature 25℃, detection speed 1 mm / s, compression degree 20%, trigger load 0.981 N), and the unit of hardness was N. The texture profile curve was obtained, and the hardness value, elasticity, chewiness, gumminess, cohesiveness and resilience were analyzed by Texture Lab Pro software. Twelve mango fruits were detected at each time point for each group. The results are shown in Figure 7 .

[0091] With the extension of storage time, the hardness of the fruit showed a downward trend. After 8 days of storage, the hardness of mango fruit decreased at a slower rate. On the 8th day, the hardness of the fruit of the coating and immersion groups was significantly higher than that of the CK group ( p p<0.05), and there was no significant difference between the molding group, the spraying group and the CK group ( p>0.05). On day 8, the hardness of the coated group and the impregnated group were 67.81% and 41.89% higher than that of the control group, respectively. The results show that coating treatment can effectively maintain the hardness of mango fruits after harvest.

[0092] As storage time increased, the elasticity of the fruit gradually decreased. On day 12, the elasticity of the coated group, immersion group, and sprayed group was significantly different from that of the control group (CK). p <0.05). On day 12, the elasticity of the spraying group and the molding group was 0.61N and 0.55N, respectively, while the elasticity of the coating group was 0.68N. The results indicate that coating treatment can maintain the elasticity of mangoes during storage.

[0093] On day 4, the recovery rates of the coating and immersion groups were significantly different from those of the control group. p <0.05), there was no significant difference between the molding group and the spraying group and the CK group ( p >0.05). On day 8, the reactivity of all treatment groups showed a significant difference compared to the CK group ( p <0.05). The recovery rates of the coating group and the impregnation group were 51.00% and 17.39% higher than those of the control group, respectively, while those of the molding group and the spraying group were 36.81% and 10.61% lower than those of the control group, respectively. The results indicate that coating can effectively slow down the decrease in the recovery rate of mangoes during storage.

[0094] The cohesiveness of mangoes in the coated group was significantly higher than that in the CK group from 4 to 12 days. p <0.05). After 8-12 days, the cohesiveness of the fruits in the spraying group and the molding group showed little change, and the difference from the CK group was not significant. p >0.05). The results showed that the coated fruit still maintained good cell binding force and had good edibility after 12 days of storage.

[0095] After 4 days of storage, the adhesiveness of the coated mangoes was significantly higher than that of the control group. p <0.05), and there were no significant differences between the other three groups and the CK group. p >0.05). On day 8 of storage, all treatment groups showed significant differences compared to the CK group ( p <0.05), among which the coating and immersion treatments significantly increased the adhesiveness of mango fruits compared to the other three groups ( p <0.05), which were 129.41% and 81.37% higher than those in the CK group, respectively. The results indicate that coating and impregnation treatments can effectively slow down the decrease in the adhesiveness of mangoes, with coating treatment being more effective than impregnation treatment.

[0096] The chewiness of mangoes decreased continuously during storage. At 12 days, the coated group showed significant differences compared to other groups. p<0.05), the 12th day of the coating group was 66.27% lower than the CK group, and the chewability was 2184.52 N. While the immersion group, the spraying group, and the molding group had no significant difference (P>0.05) with the CK group. It showed that the coating treatment could maintain the chewability of mango and keep the taste of mango in the late storage period. p >0.05). It showed that the coating treatment could maintain the chewability of mango and keep the taste of mango in the late storage period.

[0097] Example 3, isolation, identification and preservation of the strain Strain GHY-1 was screened from traditional Gansu Jiangshui.

[0098] Morphological characteristics of strain GHY-1: round straight rod bacteria, about 0.9 μm x 4.0 μm, single; colony diameter about 2.5 mm, convex, round, smooth surface, fine, white. See Figure 8 .

[0099] Physiological and biochemical characteristics of strain GHY-1: gram-positive, lactic acid producing.

[0100] Genomic DNA of strain GHY-1 was extracted, and primer pair composed of primer 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and primer 1492R (5'-TACGGCTACCTTGTTACGACTT-3') was used for PCR amplification, then the amplification product was recovered and sequenced. Primer 27F and primer 1492R are universal primers targeting 16S rRNA coding genes. The sequencing result is shown as SEQ ID NO: 2. The sequencing result was subjected to homology comparison in NCBI.

[0101] Based on the above morphological characteristics, physiological and biochemical characteristics and molecular identification results, strain GHY-1 belongs to Lactobacillus plantarum, which is named as Lactobacillus plantarum GHY-1.

[0102] Lactobacillus plantarum (Lactobacillus plantarum) Lactobacillus plantarum ) GHY-1 has been preserved in the China General Microbiological Culture Collection Center (CGMCC, located at No. 1, Yihuangyuan, Beichen West Road, Beijing, China, Institute of Microbiology of Chinese Academy of Sciences) on April 1, 2024, with the preservation registration number of CGMCC No. 30237.

[0103] Example 4, evaluation of Lactobacillus plantarum GHY-1 and Lactobacillus pentosus GHY-5 on the preservation effect of mango I. Preparation of GHY-5 bacterial solution 1. After activation, Lactobacillus pentosus GHY-5 was inoculated into liquid MRS medium and cultured at 37℃, 170 rpm for 12h.

[0104] 2. The bacteria solution obtained in step 1 was inoculated into liquid MRS medium, and cultured at 37℃ and 170 rpm until the bacteria concentration reached 1 x 10 10 cfu / mL, i.e. GHY-5 bacteria solution.

[0105] II. Preparation of GHY-1 bacteria solution 1. The activated Lactobacillus plantarum GHY-1 was inoculated into liquid MRS medium, and cultured at 37℃ and 170 rpm for 12 h.

[0106] 2. The bacteria solution obtained in step 1 was inoculated into liquid MRS medium, and cultured at 37℃ and 170 rpm until the bacteria concentration reached 1 x 10 10 cfu / mL, i.e. GHY-1 bacteria solution.

[0107] III. Preparation of complex solution and composite film Preparation method of chitosan solution: same as the chitosan solution in step two of Example 2.

[0108] The chitosan solution was mixed with the GHY-5 bacteria solution prepared in step one in equal volume to obtain GHY-5 complex solution.

[0109] The chitosan solution was mixed with the GHY-1 bacteria solution prepared in step two in equal volume to obtain GHY-1 complex solution.

[0110] IV. Grouped treatment of mangoes In early June 2024, small Taikang mango fruits were picked from Baise City, Guangxi Zhuang Autonomous Region, and fruits with diseases, bad, rotten, and large differences in color and maturity were removed, and mango fruits with a single fruit weight of 90-110 g were reserved.

[0111] Within 12 hours of picking, the mango fruits were pre-cooled (placed in a temperature-controlled space with a temperature of 8-10℃ for 12 hours), and then randomly divided into three groups, with the following treatment methods: Blank control group (CK): mango fruits were taken without any treatment.

[0112] GHY-1 film coating group (experimental group one): mango fruits were taken, dipped in GHY-1 complex solution with a brush, evenly coated on the entire surface (2 ml of complex solution was used for each mango), and then dried.

[0113] GHY-5 film coating group (experimental group two): mango fruits were taken, dipped in GHY-5 complex solution with a brush, evenly coated on the entire surface (2 ml of complex solution was used for each mango), and then dried.

[0114] V. Transportation and storage Same as step four of Example 2.

[0115] VI. Anthracnose disease index statistics Step five of example 2.

[0116] The photos of the appearance and the inner cut surface of the mango fruit during storage in step five are shown in the following table: Figure 9 (0d means before being placed in the carton, 4d means after being placed in the carton for 4 days, 8d means after being placed in the carton for 8 days, and 12d means after being placed in the carton for 12 days). The peel of the mango fruit turns yellow with the extension of the storage time. Compared with the CK group, the peel of the mango fruit in the experimental group 2 does not turn yellow obviously, and has an obvious inhibitory effect on the disease of the mango fruit. The peel and the pulp of the fruit in the experimental group 2 do not have obvious diseases on the 12th day after the treatment, while the fruit in the CK group has a large number of disease spots on the 8th day, which shows that the treatment in the experimental group 2 can effectively inhibit the disease of the fruit.

[0117] The disease index of anthracnose during storage in step five is counted. 12 mango fruits in each group at each time point are counted randomly. The counting results are shown in the following table: Figure 10 (0d means before being placed in the carton, 4d means after being placed in the carton for 4 days, 8d means after being placed in the carton for 8 days, and 12d means after being placed in the carton for 12 days). With the extension of the storage time, the disease index of the fruit in all the treatment groups shows an upward trend. During the storage period, the disease index of the fruit treated by the experimental group 2 is inhibited compared with that of the other groups. Therefore, the treatment in the experimental group 2 has an inhibitory effect on the disease of the mango fruit during the shelf life.

[0118] The above describes the present application in detail. For those skilled in the art, the present application can be implemented in a wider range under the same parameters, concentrations and conditions without departing from the purpose and scope of the present application and without unnecessary experiments. Although the present application gives a special example, it should be understood that the present application can be further improved. In general, according to the principle of the present application, the present application intends to include any change, use or improvement of the present application, including the change made by the conventional technology known in the art, which is out of the range disclosed in the present application. Some basic features can be applied according to the scope of the following attached claims.

Claims

1. Lactobacillus pentosus ( Lactobacillus pentosus GHY-5, its accession number is CGMCC No.36297.

2. The Lactobacillus pentosus inoculum of claim 1.

3. A liquid reagent for improving the storage performance of mangoes, comprising chitosan and the *Lactobacillus pentosus* as described in claim 1; wherein the concentration of chitosan in the liquid reagent is 0.3-3 g / 100 mL, and the concentration of *Lactobacillus pentosus* is 0.1 × 10⁻⁶ g / mL. 10 -10×10 10 cfu / mL.

4. A method for pretreating mangoes, comprising the following steps: taking a mango, coating its surface with the liquid reagent of claim 3, and then drying it; the purpose of the pretreating is to improve the storage performance of the mangoes.

5. The application of the Lactobacillus pentosus of claim 1, the bacterial agent of claim 2, or the liquid reagent of claim 3, is as described in any one of (a1) to (a6) below: (a1) Application in mango preservation; (a2) Application in the preparation of mango preservatives; (a3) Application in mango storage; (a4) Application in the preparation of reagents for mango storage; (a5) Application in the pretreatment of mangoes; the purpose of the pretreatment is to improve the storage performance of mangoes; (a6) Application in the preparation of products that pre-treat mangoes; the purpose of which is to improve the storage performance of mangoes.

6. The application of the Lactobacillus pentosus of claim 1, the bacterial agent of claim 2, or the liquid reagent of claim 3, is as described in any one of (b1) to (b15) below: (b1) Inhibits mango fruit rot; (b2) Inhibit anthracnose in mango fruit; (b3) Delay the ripening process of mangoes; (b4) Reduce the respiration rate of mango fruit; (b5) Reduce the ethylene release from mango fruit; (b6) Inhibits the decrease in titratable acidity of mango fruit during storage; (b7) Inhibits the increase of soluble solids in mango fruit during storage; (b8) Inhibits the increase in electrical conductivity of mango fruit during storage; (b9) Inhibits the increase in cell membrane permeability during mango fruit storage; (b10) Delays the decrease in firmness of mango fruit during storage; (b11) Delays the decline in the elasticity of mango fruit during storage; (b12) Delays the recovery decline of mango fruit during storage; (b13) Delays the decline in cohesion of mango fruit during storage; (b14) Delays the decline in the adhesiveness of mango fruit during storage; (b15) Delays the decline in chewiness of mango fruit during storage.

7. The use of the Lactobacillus pentosus of claim 1, the bacterial agent of claim 2, or the liquid reagent of claim 3 in the preparation of the product; The product is intended for use as described in any of the following (b1) to (b15): (b1) Inhibits mango fruit rot; (b2) Inhibit anthracnose in mango fruit; (b3) Delay the ripening process of mangoes; (b4) Reduce the respiration rate of mango fruit; (b5) Reduce the ethylene release from mango fruit; (b6) Inhibits the decrease in titratable acidity of mango fruit during storage; (b7) Inhibits the increase of soluble solids in mango fruit during storage; (b8) Inhibits the increase in electrical conductivity of mango fruit during storage; (b9) Inhibits the increase in cell membrane permeability during mango fruit storage; (b10) Delays the decrease in firmness of mango fruit during storage; (b11) Delays the decline in the elasticity of mango fruit during storage; (b12) Delays the recovery decline of mango fruit during storage; (b13) Delays the decline in cohesion of mango fruit during storage; (b14) Delays the decline in the adhesiveness of mango fruit during storage; (b15) Delays the decline in chewiness of mango fruit during storage.

8. A product comprising Lactobacillus pentosus of claim 1, or the bacterial agent of claim 2, or the liquid reagent of claim 3; The product is intended for use as described in any of the following (b1) to (b15): (b1) Inhibits mango fruit rot; (b2) Inhibit anthracnose in mango fruit; (b3) Delay the ripening process of mangoes; (b4) Reduce the respiration rate of mango fruit; (b5) Reduce the ethylene release from mango fruit; (b6) Inhibits the decrease in titratable acidity of mango fruit during storage; (b7) Inhibits the increase of soluble solids in mango fruit during storage; (b8) Inhibits the increase in electrical conductivity of mango fruit during storage; (b9) Inhibits the increase in cell membrane permeability during mango fruit storage; (b10) Delays the decrease in firmness of mango fruit during storage; (b11) Delays the decline in the elasticity of mango fruit during storage; (b12) Delays the recovery decline of mango fruit during storage; (b13) Delays the decline in cohesion of mango fruit during storage; (b14) Delays the decline in the adhesiveness of mango fruit during storage; (b15) Delays the decline in chewiness of mango fruit during storage.

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