Special yolk antibody preparation for fruit fresh-keeping, preparation method and use thereof

Abstract

The invention pertaining to the biotechnology field discloses a specificity vitelline antibody preparation for fruit fresh-keeping, a method for preparing the same and the application. The invention is characterized by using one or a plurality of fruit corrosive bacteria or true fungus as immunogen or using the mixture of thallous and corresponding spore as the immunogen, performing ejection immunity ( the elementary immunity and the enhanced immunity, total three times of immunity) to a laying hen, collecting eggs after immunity, isolating and purifying , and then preparing the monovalent orpolyvalent specificity vitelline antibody preparation. The preparing process comprises courses of thallous source cultivation, immunogen preparing, immunity and antibody preparing and the like. The present invention possesses the beneficial effects that the specificity vitelline antibody of 0.02-80% is added with supplementary materials (water, chitosan, acetic acid, intralipid and propanediol ) of 99.98-20% to form mist, soak solution and painting solution, the specificity vitelline antibody preparation also has advantages of good fresh-keeping effect of fruits, no-influence on the intrinsictaste. colour and lustre of the fruits, no toxic and side effects, low cost and easy scale production.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a specific egg yolk antibody (IgY) preparation for fruit preservation, a preparation method and application thereof. The specific egg yolk antibody preparation has a remarkable effect of preserving fruit. Background technique [0002] Fruit is the world's main agricultural product, an indispensable non-staple food in people's daily life, and an important processing raw material for the food industry. After my country's accession to WTO, the development of fruit production and fruit storage and processing industry has become the focus of attention of fruit producers and operators. China is the largest fruit producing and consuming country. Due to backward post-harvest treatment technology, as the country with the largest output, fruit rot loss also ranks first in the world. Fruits that go bad during storage, transportation, marketing, and consumption each year account for 30% of the tot...

AI Technical Summary

Problems solved by technology

At present, the main measures for antisepsis and preservation of post-harvest fruits are: lowering the temperature, because low-temperature storage cannot completely prevent the development of post-harvest diseases, and various bacterial species are relatively low-temperature resistant and can still grow on fruits under refrigeration, and cause fruit rot (Zhang Hongyin) ; Biological control of postharvest fruit diseases by Cryptococcus lorenti and its control mechanism. Zhejiang University Doctoral Dissertation. 2004.6); Controlled atmosphere storage, although the method of controlled atmosphere refrigeration can achieve good results in the antiseptic preservation of fruits and vegetables However, factors such as large construction investment and high operating costs of controlled atmosphere warehouses restrict the application and popularization in developing countries; although heat treatment, post-harvest fruit heat treatment can effectively control rot and maintain fruit firmness, it has no obvious effect on many fruits. , and the processed products are susceptible to damage is a serious limiting factor in the use of heat treatment; irradiation treatment, however, sometimes has negative effects when using irradiation treatment, mainly color damage, vitamin loss and softening of the fruit surface (Salunkhe, D.K. , Bolin, H.R.; Storage processing and nutritional quality of fruits and vegetables.Storage Methods.1991.Vol I.(2nd ed.), 43~294.) Chemical fungicide treatment, long-term and large-scale use of chemical fungicides, serious environmental pollution, It is detrimental to human health. In 1991, the European Parliament decided to completely ban chemical pesticides to deal with fruits and vegetables after harvesting (Wisniewski, M.E., Wilson, C.L; Biological control of postharvest diseases fruits and vegetables: recent advance. HortScience. 1992.27: 94 ~98.); microbial antiseptic and fresh-keeping substances, using antagonistic microorganisms to control diseases is a new technology, but due to the limited number of antagonistic bacteria and ineffective control effects, it cannot become an effective preservative, and it is also not conducive to industrial production

Plant-based antiseptic and fresh-keeping substances, plant-derived antiseptic and preservatives, due to their slow effect and small effect, are mostly used for one or several kinds of fruit antiseptic storage, and have certain limitations in use, some are expensive, and the use technology is not easy to master, etc. Due to its shortcomings, it cannot be widely used (Guo Songnian; Research on the effect of clove extract on fruit preservation and preservation. Master's thesis of Northwest A&F University. 2006.6)

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