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Biological preservative for preventing and treating diseases of garden stuff and preparation method thereof

A biological preservative and disease technology are applied in the field of biological preservatives for preventing and controlling fruit and vegetable diseases and their preparation fields, which can solve the problems of insufficient strain resources, limited strain resources on the surface of fruits, etc., and achieve low production cost, reduction of fruit and vegetable diseases, and effective effects. Good results

Inactive Publication Date: 2011-04-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the resources of bacteria on the surface of fruit are limited. At present, only a few yeasts such as Cryptococcus laurentis and Pichia mongolica have been studied more.
To completely replace chemical fungicides, the strain resources are far from enough

Method used

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  • Biological preservative for preventing and treating diseases of garden stuff and preparation method thereof
  • Biological preservative for preventing and treating diseases of garden stuff and preparation method thereof
  • Biological preservative for preventing and treating diseases of garden stuff and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, a kind of preparation method of the biological antistaling agent of preventing and treating fruit and vegetable diseases, carries out following steps successively:

[0032] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 35mL of sterilized NYDB medium, culture at a constant temperature of 26°C at 200 rpm for 30 hours, and centrifuge the fermentation broth at 2000 rpm for 10 minutes to collect thallus, and washed the yeast thallus twice with sterile water, counted with a hemocytometer and adjusted to a concentration of 10 9 CFU / mL of yeast cell suspension;

[0033] 2), take 500mL10 9Yeast cell suspension of CFU / mL, 30g sodium carboxymethylcellulose and 10 4 mL of tap water, stir well, and configure it as a biological preservative.

[0034] Experiment 1, utilize the biological antistaling agent of embodiment 1 gained (named as biological antistaling agent 1) to test the control effect of Alternaria disease on cherry ...

Embodiment 2

[0041] Embodiment 2, a kind of preparation method of the biological antistaling agent of preventing and treating fruit and vegetable diseases, carries out following steps successively:

[0042] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 70mL of sterilized NYDB medium, cultivate at a constant temperature of 28°C at 150 rpm for 18 hours, and centrifuge the fermentation broth at 3000 rpm for 5 minutes to collect thallus, and washed the yeast thallus twice with sterile water, counted with a hemocytometer and adjusted to a concentration of 10 10 CFU / mL of yeast cell suspension;

[0043] 2), take 1000mL10 10 Yeast cell suspension of CFU / mL, 15g sodium carboxymethylcellulose and 10 5 mL of tap water, fully stirred, and configured as a biological preservative.

[0044] Experiment 2, utilize the biological antistaling agent of embodiment 2 gained (named as biological antistaling agent 2) to test the control effect of winter jujube fruit po...

Embodiment 3

[0050] Embodiment 3, a kind of preparation method of the biological antistaling agent of preventing and treating fruit and vegetable diseases, carries out following steps successively:

[0051] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 50mL of sterilized NYDB medium, culture at a constant temperature of 27°C at 175 rpm for 24 hours, and centrifuge the fermentation broth at 2500 rpm for 8 minutes to collect thallus, and washed the yeast thallus twice with sterile water, counted with a hemocytometer and adjusted to a concentration of 10 11 CFU / mL of yeast cell suspension;

[0052] 2), take 100mL10 11 Yeast cell suspension of CFU / mL, 3g sodium carboxymethylcellulose and 10 5 mL of tap water, stir well, and configure it as a biological preservative.

[0053] Experiment 3, utilize the biological antistaling agent of embodiment 3 gained (named as biological antistaling agent 3) at room temperature to test the control effect to cherry t...

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Abstract

The invention discloses a biological antistaling agent for preventing fruit and vegetable diseases, which has the formula components of: Rhodosporidium paludigenum Fell & Tallman yeast cells suspension 100-1000mL, sodium cellulose glycolate 1-30g and water 10<3>-10<6>mL; where the yeast cells concentration of the yeast cells suspension is 10<8>-10<11>CFU / mL. The invention further provides the preparation method of the biological antistaling agent. The biological antistaling agent of the present invention is suitable for the after picking storage and fresh-keeping of a plurality of fruits and vegetables.

Description

technical field [0001] The invention relates to a biological preservative for preventing and treating diseases of fruits and vegetables and a preparation method thereof. Background technique [0002] my country is the world's largest producer of fruits and vegetables. In 2007, my country's orchard area reached 150 million mu, with a total output of 95.99 million tons, ranking first in the world, accounting for about 17% of the world's total fruit output. my country's vegetable planting area reached 260 million mu, with a total output of 565 million tons. Become one of the main sources of income for farmers [1] . There are many varieties of fruits and vegetables in our country, with many varieties, good quality and unique flavor, which are very competitive in the market. However, many high-quality fruits and vegetables are restricted by the place of production, unable to enter the high-end market, and the export price is also very low. The main reason is that the storage t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/155
Inventor 郑晓冬王一非余挺
Owner ZHEJIANG UNIV