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Peach fruit disease biological antiseptic preservative and application and used cryptococcus laurentii

A technology of Cryptococcus lorensis and antistaling agent, applied in the field of peach fruit biological antiseptic preservation, can solve the problems of reducing the incidence of peach fruit diseases, not showing the control effect of peach fruit diseases, etc., and achieve the goal of increasing farmers' income and sustainable economic society The effect of development, disease control and cost reduction is outstanding

Inactive Publication Date: 2010-12-15
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent shows that the use of sodium silicate or potassium silicate can reduce the incidence of peach fruit diseases; but it does not show the control effect of using Cryptococcus laurentis on peach fruit diseases

Method used

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  • Peach fruit disease biological antiseptic preservative and application and used cryptococcus laurentii
  • Peach fruit disease biological antiseptic preservative and application and used cryptococcus laurentii
  • Peach fruit disease biological antiseptic preservative and application and used cryptococcus laurentii

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, the control of biological antiseptic preservative to peach blue mold

[0037] 1 Processing method:

[0038] 1.1 Biological preservative preparation:

[0039] The NYDA medium used below is: beef extract 8g, yeast powder 5g, glucose 10g, agar 20g, water to 1000ml, high pressure (121 ℃, 30 minutes) sterilization. The NYDB seed culture medium used is: 8 g of beef extract, 5 g of yeast powder, 10 g of glucose, dilute to 1000 ml of water, and sterilize under high pressure (121° C., 30 minutes).

[0040] Cryptococcus laurentis CGMCC NO.3590 was stored in NYDA medium at low temperature (4°C). The training program is as follows:

[0041] ①. Activation: Cryptococcus lorenti CGMCC NO.3590 was first cultured in NYDA medium at 28°C for 48 hours, and then subcultured twice (each time in NYDA medium at 28°C for 48 hours);

[0042] The activated yeast obtained by the above-mentioned repeated subcultivation for 2 times was connected to the NYDB seed medium with an inoc...

Embodiment 2

[0066] Embodiment 2, the control of biological antiseptic preservative to the soft rot of juicy peach:

[0067] The activation, cultivation and preparation of Cryptococcus laurentis were as described in Example 1. The preparation method of the biological antiseptic preservative is the same as in Example 1, that is, the final gained per L preservative contains 1 × 10 11 Lorenzo yeast cells, 1g chitosan and 10g calcium chloride.

[0068] Experiment 1. After the peach fruits are selected, cleaned and surface sterilized, wounds (30-50μl) of uniform size and depth are formed on the surface of each peach fruit with a sterilized puncher, and the amount of each wound is equal; The peach fruit is of high maturity (hardness is 5.3±0.4×10 5 Pa) peach fruit; respectively set as follows to process:

[0069] Treatment 1: blank control, add sterile water with the same wound volume to each fruit wound, and add 30 μl to each wound after 2 hours at a concentration of 1×10 4 spores / ml of R. ...

Embodiment 3

[0082] Embodiment 3, biological antiseptic preservative to the control effect of nectarine penicillium:

[0083] Replace the juicy peaches in Example 1 with nectarines, and the others are the same as in Example 1; the results are shown in Table 3.

[0084] Table 3. Control effect on nectarine penicillium

[0085] deal with

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Abstract

The invention discloses cryptococcus laurentii. The collection name is cryptococcus laurentii ZJU 10; the collection institution is China General Microbiological Culture Collection Center; the collection address is No.3, Building 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology; the collection date is January 20th, 2010; and the collection number is CGMCC NO.3590. Meanwhile, the invention also discloses a peach fruit disease biological antiseptic preservative which consists of cryptococcus laurentii suspension, chitosan, calcium chloride and water, and a method for preserving peach fruits by using the antiseptic preservative. Through the preservative and the method, the preservation time of the peach fruits can be effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of fruit post-harvest disease prevention and control, in particular to a biological antiseptic and fresh-keeping technology for peach fruits. Background technique [0002] Postharvest fruit rot and deterioration caused by fungi is one of the main reasons for a large number of fruit losses. [0003] Peach is one of the main fruit varieties at home and abroad, and the current world output reaches 11 million tons. China is the country of origin of peaches, and it is also the country with the largest peach production in the world. Peach fruit is rich in antioxidants such as vitamin C, carotenoids and phenolics, and is deeply loved by people. Peach trees have a wide range of adaptability and various varieties, which can be mainly divided into juicy peaches, yellow flesh peaches and nectarines. Both peaches and nectarines are climactic fruits, and because the harvest period coincides with the high temperature s...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23B7/155C12R1/645
Inventor 余挺郑晓冬卢黄娉王一非
Owner ZHEJIANG UNIV
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