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In order to extend the shelf life of fresh-cut vegetables, the principle of preservation of Bacillus subtilis antimicrobial peptides was discussed. Fresh potatoes, yam and lotus root were used as test materials, and the prepared Bacillus subtilis antimicrobial peptides were used for soaking treatment, soaked in clean water as a control, and stored at 4°C. The sensory quality changes during storage were analyzed and their physiological and biochemical indexes were determined. The results show: compared with the control group, the group treated with Bacillus subtilis antimicrobial peptides had the best sensory quality during storage, significantly inhibited the increase in electrical conductivity, reduced cell membrane damage, and had significant POD and PPO enzyme activities (P &lt; 0.05). The reduction effectively inhibits the proliferation of microorganisms during the storage of fresh-cut vegetables, thereby better maintaining the quality of fresh-cut vegetables and effectively extending their shelf life.

Preparation of antimicrobial peptides from Bacillus subtilis and effect on fresh-cut vegetables