盖氏假单胞菌PG-9对苹果果实着色的影响研究

盖氏假单胞菌PG-9对苹果果实着色情况的影响见表5。明亮度L数值越大，果面越光洁，明亮；2021年和2022年PG-9菌株处理L为52.64、64.68，分别比对照下降6.56 %、7.09%，说明PG-9菌株处理果实深于对照；红绿偏差a数值越大说明红色越深，PG-9菌株处理a为30.73、33.42，分别比对照提高3.85%、30.55%，说明PG-9菌株处理果皮红色度高于对照；黄蓝偏差b数值越大说明越偏于黄色，PG-9菌株处理b为22.53、20.51，分别比对照下降11.86%、4.83%，说明对照更偏向黄色；色度角h数值越小表明果实果色偏于红色，PG-9菌株处理h值为36.39、31.87，分别比对照下降12.22%、23.01%，说明对照比PG-9菌株处理的苹果果实更偏向红色。差异显著性分析发现，果色各项指标与对照间均无显著差异（P>0.05）。结果说明，施用盖氏假单胞菌PG-9对苹果果实着色没有明显影响。

The effects of Pseudomonas sp. PG-9 on apple fruit coloration are shown in Table 5. The higher the brightness value L*, the smoother and brighter the fruit surface. In 2021 and 2022, the L* values of apple fruits treated with PG-9 strain were 52.64 and 64.68, respectively, showing a decrease of 6.56% and 7.09% compared to the control, indicating that the PG-9 treatment resulted in a darker fruit color compared to the control. The higher the red-green deviation value a*, the deeper the red color. The a* values of apple fruits treated with PG-9 strain were 30.73 and 33.42, respectively, showing an increase of 3.85% and 30.55% compared to the control, indicating that the PG-9 treatment resulted in higher redness of the fruit skin compared to the control. The higher the yellow-blue deviation value b*, the more yellow the color. The b* values of apple fruits treated with PG-9 strain were 22.53 and 20.51, respectively, showing a decrease of 11.86% and 4.83% compared to the control, indicating that the control had a more yellowish color. The smaller the hue angle h, the more the fruit color tends towards red. The h values of apple fruits treated with PG-9 strain were 36.39 and 31.87, respectively, showing a decrease of 12.22% and 23.01% compared to the control, indicating that the control had a fruit color that was more towards red compared to the PG-9 treatment. The analysis of significant differences revealed that there were no significant differences in color indexes between the treatments and the control (P>0.05). These results indicate that the application of Pseudomonas sp. PG-9 does not have a significant effect on apple fruit coloration.