鲜核桃致病菌分离鉴定及二氧化氯对其抑制效应研究
S609+.3; 鲜核桃贮存期易发生霉变,货架寿命短,极大地限制了其流通量和核桃产业的经济效益.本文以'清香'核桃为试材,通过致霉病原菌分离和回接验证、形态与分子鉴定,离体和活体抑菌试验,及处理后鲜核桃品质评价等,研究了二氧化氯(Chlorine dioxide,ClO2)用于该霉变控制的效应.结果表明,鲜核桃霉变区分离纯化出的病原菌主要有两种,为青霉(Penicillium sp)和塔宾曲霉(Aspergillus tabinus);鲜核桃发粘区分离出的病原菌主要也是两种,为桉树假单胞菌(Pseudomonas eucalyptus)和黄色微球菌(Micrococcus...
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| Published in | 食品工业科技 Vol. 44; no. 20; pp. 370 - 379 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
西北农林科技大学生命科学学院,陕西杨凌 712100
01.10.2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023010142 |
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| Abstract | S609+.3; 鲜核桃贮存期易发生霉变,货架寿命短,极大地限制了其流通量和核桃产业的经济效益.本文以'清香'核桃为试材,通过致霉病原菌分离和回接验证、形态与分子鉴定,离体和活体抑菌试验,及处理后鲜核桃品质评价等,研究了二氧化氯(Chlorine dioxide,ClO2)用于该霉变控制的效应.结果表明,鲜核桃霉变区分离纯化出的病原菌主要有两种,为青霉(Penicillium sp)和塔宾曲霉(Aspergillus tabinus);鲜核桃发粘区分离出的病原菌主要也是两种,为桉树假单胞菌(Pseudomonas eucalyptus)和黄色微球菌(Micrococcus flavus).在离体条件下,0～40 mg/L ClO2 熏蒸对这 4种病原菌抑制作用均具有明显量效关系,且作用的IC50 值在 7～20 mg/L之间,16、30、40 mg/L ClO2 分别 100%抑制了青霉、塔宾曲霉和两种细菌在离体条件下的繁殖和生长.ClO2 缓释熏蒸剂的抑菌方式包括抑制霉菌孢子的萌发和菌丝生长两方面.40 mg/L ClO2 熏蒸显著(P<0.05)减少了 25和 5℃货架期鲜核桃的真菌和细菌菌落数,保持了更好的感官品质,使鲜核桃在 25℃下消费者可接受期延长至 12 d,5℃下延长至 48 d.核桃青皮提取液(GE)的复合使用对ClO2 保鲜效应的提升效应不显著.40 mg/L ClO2 熏蒸被确定为便捷而高效的鲜核桃货架期保鲜技术. |
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| AbstractList | S609+.3; 鲜核桃贮存期易发生霉变,货架寿命短,极大地限制了其流通量和核桃产业的经济效益.本文以'清香'核桃为试材,通过致霉病原菌分离和回接验证、形态与分子鉴定,离体和活体抑菌试验,及处理后鲜核桃品质评价等,研究了二氧化氯(Chlorine dioxide,ClO2)用于该霉变控制的效应.结果表明,鲜核桃霉变区分离纯化出的病原菌主要有两种,为青霉(Penicillium sp)和塔宾曲霉(Aspergillus tabinus);鲜核桃发粘区分离出的病原菌主要也是两种,为桉树假单胞菌(Pseudomonas eucalyptus)和黄色微球菌(Micrococcus flavus).在离体条件下,0～40 mg/L ClO2 熏蒸对这 4种病原菌抑制作用均具有明显量效关系,且作用的IC50 值在 7～20 mg/L之间,16、30、40 mg/L ClO2 分别 100%抑制了青霉、塔宾曲霉和两种细菌在离体条件下的繁殖和生长.ClO2 缓释熏蒸剂的抑菌方式包括抑制霉菌孢子的萌发和菌丝生长两方面.40 mg/L ClO2 熏蒸显著(P<0.05)减少了 25和 5℃货架期鲜核桃的真菌和细菌菌落数,保持了更好的感官品质,使鲜核桃在 25℃下消费者可接受期延长至 12 d,5℃下延长至 48 d.核桃青皮提取液(GE)的复合使用对ClO2 保鲜效应的提升效应不显著.40 mg/L ClO2 熏蒸被确定为便捷而高效的鲜核桃货架期保鲜技术. |
| Author | 马惠玲 张东莉 万杨卓群 刘方玥 孟文彦 |
| AuthorAffiliation | 西北农林科技大学生命科学学院,陕西杨凌 712100 |
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| Author_FL | LIU Fangyue WAN Yangzhuoqun MA Huiling MENG Wenyan ZHANG Dongli |
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| DocumentTitle_FL | Isolation and Identification of Pathogen from Fresh Walnut and the Inhibition Effect of Chlorine Dioxide |
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| Keywords | 二氧化氯 抑霉 mildew inhibition shelf life chlorine dioxide 货架期 鲜核桃 fresh walnut |
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| Title | 鲜核桃致病菌分离鉴定及二氧化氯对其抑制效应研究 |
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