盖氏假单胞菌PG-9对苹果果实品质的影响：提高糖度和维生素C含量

盖氏假单胞菌PG-9对苹果果实品质的影响见表4。2021年和2022年，PG-9菌株处理组与对照组在果型指数和果实硬度方面无明显差异，表明其外在品质指标与对照组无显著差异（P>0.05）。然而，2021年和2022年的可溶性酸含量分别为0.17%和0.15%，分别比对照组低29.17%和34.78%，差异显著（P<0.05）。可溶性糖含量分别为10.79%和11.32%，分别比对照组高15.40%和30.41%，差异显著（P<0.05）。PG-9菌株处理组的可溶性固形物和维生素C含量也有所提高，分别为13.16%和13.13%，以及2.49 mg/kg和2.52 mg/kg。这些值分别比对照组高1.39%、1.43%、19.71%和18.31%。这些结果表明，施用盖氏假单胞菌PG-9可以改善苹果果实品质。

Influence on fruit quality The effects of Pseudomonas putida strain PG-9 on fruit quality are shown in Table 4. In 2021 and 2022, there were no significant differences in fruit shape index and fruit hardness between the PG-9 treated group and the control group, indicating no significant differences in external quality indicators (P>0.05). However, the soluble acid content in 2021 and 2022 was 0.17% and 0.15%, respectively, which were 29.17% and 34.78% lower than the control group, and the differences were significant (P<0.05). The soluble sugar content was 10.79% and 11.32%, respectively, which were 15.40% and 30.41% higher than the control group, and the differences were significant (P<0.05). The PG-9 treated group also showed an increase in soluble solids and vitamin C content, with values of 13.16% and 13.13% for soluble solids, and 2.49 mg/kg and 2.52 mg/kg for vitamin C, respectively. These values were 1.39%, 1.43%, 19.71%, and 18.31% higher than the control group, respectively. These results indicate that the application of Pseudomonas putida strain PG-9 can improve the quality of apple fruits.