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Fruit and vegetables corrosion protection antistaling agent containing regrouped chitinase

A technology of chitinase and preservative, applied in the application of fresh fruit and vegetable preservation, in the field of fruit and vegetable preservative and preservative, can solve the problems of low cost and the like, and achieve the effects of easy operation, simple application method and low cost

Inactive Publication Date: 2008-01-30
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So so far, there is no effective, low-cost and large-scale production of recombinant chitinase and a fruit and vegetable antiseptic preservative used in post-harvest storage and preservation of fruits and vegetables.

Method used

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  • Fruit and vegetables corrosion protection antistaling agent containing regrouped chitinase

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] Preparation of recombinant chitinase antiseptic and preservative for fruits and vegetables

[0019] The Class I alkaline chitinase gene was transferred into Pichia pastoris by means of molecular biology, then induced to secrete in the fermentation broth with methanol, and then extracted from the supernatant after fermentation.

[0020] 1. Shake flask fermentation 1. Seed medium YPD (1% yeast extract, 2% peptone, 1% glucose) slant medium is prepared by adding 1.5% agar to the above ingredients.

[0021] 2. Fermentation medium BMGY (1% yeast extract, 1% glycerol, 2% peptone, 0.1M phosphate buffer, 1.34% YNB, 4*10-5% biotin). BMMY (1% yeast extract, 0.5% methanol, 2% peptone, 0.1M phosphate buffer, 1.34% YNB, 4*10-5% biotin).

[0022] 3. Culture method

[0023] On a fresh plate grown for two days at 30°C, take two rings of single colonies and inoculate them in the seed medium for about 18 hours, then transfer them to BMGY with a 10% inoculation amount and incubate them f...

example 1

[0032] Example 1: The fresh-keeping effect of fruit and vegetable preservatives containing recombinant chitinase on grapes:

[0033] Spray the grapes with 200mg / l fruit and vegetable antiseptic and preservative containing recombinant chitinase one week before harvesting, and pre-cool them in time after harvesting. According to the conventional fresh-keeping process for grape storage and preservation in production, the grape fresh-keeping period can be extended by 28 days, the decay rate is reduced by 30%.

example 2

[0034] Example 2: The fresh-keeping effect of fruit and vegetable preservatives containing recombinant chitinase on strawberries:

[0035] Spray strawberries with 500mg / l fruit and vegetable preservative containing recombinant chitinase after harvesting. When stored at 15°C for 25 days, the commodity rate is 20% higher than that without the antiseptic treatment, and the freshness period can be extended by 8 days.

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Abstract

The invention relates to an anti-staling and preserve agent containing recombinant chitinase for vegetables and fruits. The main active component of the anti-staling and preserve agent is recombinant chitinase. The gene of Class I alkalescence chitinase is transferred into zygopichia by biology method and then the zygopichia is induced to excrete ferment solution by carbinol, finally the anti-staling and preserve agent is distilled from the fermented supernatant fluid. The anti-staling and preserve agent further contains ion-cushion fluid that can maintain activity and holoside which has the function to cooperate with resist bacteria. As anti-staling and preserve agent for vegetables and fruits, the invention can induce fresh vegetables and fruits to react for disease resistance before being picked, resist infection of pathogen or kill new born mycelium after being picked and can be applied in preventing rotting caused by pathogens such as botrytis cinerea, rhizopus, aspergillus, etc., the invention pertains to the application of biological technology in the disease and rotting prevention for fruits and vegetables, has experienced technique and low production and using cost, thereby providing an anti-staling and preserve agent induced by organism and without pollution to environment and having low cost, high efficiency and no toxin for fruits and vegetables after being picked and having promising application market.

Description

technical field [0001] The invention belongs to the combined product of biotechnology and agricultural product fresh-keeping, and particularly relates to a fruit and vegetable antiseptic and fresh-keeping agent containing recombinant chitinase, its production process and its application in fresh fruit and vegetable preservation. Background technique [0002] Fungal diseases are the main cause of post-harvest vegetable rot, resulting in huge losses. In order to effectively prevent and control fungal diseases, for nearly a century, relevant scientific researchers have put in a lot of hard work, and have also obtained some effective results, such as the use of engineered bacteria to breed disease-resistant varieties. This approach is due to the influence of factors Complex, antifungal effects vary and have not been commercially applied. For the common fungal diseases of harvested fruits and vegetables, chemical fungicides are still the main ones at home and abroad, and have be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
Inventor 阎瑞香关文强吴仲李丽秀黄艳凤
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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