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[Research on functional diversity of microorganisms on jujube fruit surface in storage].

OBJECTIVE
Disease during storage caused by microbial infection is a serious problem of jujube fruits. The aim of the study was to characterize the microbial diversity in stored jujube fruits.


METHODS
I used Biolog in experiment. The types of micro-plates were Filamentous Fungi micro-plate and Economicmicro-plate.


RESULTS
There was much difference in microbial functional diversity on the surface of stored jujube fruit. The microbial functional diversity of stored 30 days was richer than it of stored 15 days. The diversity, homogeneity and average well color development of jujube used by fruit perservatives were lower than it not used by fruit preservatives. There were six kinds of the characteristic carbon.


CONCLUSION
Our study firstly showed microbial diversity on the surface of stored jujube fruit. Biolog could be applied in the research on microbial functional diversity of fruit surface.