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Biological antiseptic preservative for controlling fruit penicilliosis

A biological preservative and antistaling agent technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of not being able to enhance the effectiveness of sweet cherry disease control, achieve outstanding disease control effects, reduce costs, and ensure food safety.

Inactive Publication Date: 2010-12-22
ZHEJIANG UNIV
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Qin et al. (2003) showed that combined SA treatment and antagonistic yeast Rhodotorulaglutinis could significantly improve the control of sweet cherry pathogens Penicillium expansum and Altemaria alternata; but at the same time they found that combined SA treatment could not enhance the control efficacy of Cryptococcus laurentii against sweet cherry diseases; Spadaro et al. (2004) reported the antagonism of yeast Metschnikowia pulcherrima and SA structural analog (ASM) integrated treatment on apple fruit P.expansum and B.cinerea
However, their results showed that the combined treatment of M.pulcherrima and ASM was not significantly different from M.pulcherrima alone

Method used

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  • Biological antiseptic preservative for controlling fruit penicilliosis
  • Biological antiseptic preservative for controlling fruit penicilliosis
  • Biological antiseptic preservative for controlling fruit penicilliosis

Examples

Experimental program
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Effect test

preparation example Construction

[0062] The preparation method of Cryptococcus laurentis suspension is as follows:

[0063] The NYDA medium used below is: 8 g of beef extract, 5 g of yeast powder, 10 g of glucose, 20 g of agar, dilute water to 1000 ml, and autoclave. The NYDB seed culture medium used is: 8g of beef extract, 5g of yeast powder, 10g of glucose, dilute to 1000ml of water, and sterilize under high pressure.

[0064] Cryptococcus laurentis CGMCC NO.3590 was stored in NYDA medium at low temperature (4°C). The training program is as follows:

[0065] 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);

[0066] The activated yeast obtained by the above-mentioned repeated subcultivation for 2 times was connected to the NYDB seed medium with an inoculation loop, and cultivated for 24 hours at 200 rpm and 28° C.; The cultured yeast was again connected to the NYDB seed medi...

Embodiment 1

[0071] Embodiment 1, biological preservative

[0072] At a concentration of 5 x 10 8 2 liters of chitosan solution (that is, every L chitosan solution contains 10g chitosan) in 2 liters of Cryptococcus laurentii suspension with a concentration of 1% (w / v) ), the chitosan solution continued to stir and mix for 5 minutes after the addition of the chitosan solution; Continue to stir and mix for 5 minutes, then slowly add 100ml of salicylic acid with a concentration of 2000mg / L, continue to stir and mix for 5 minutes, add water to dilute to 10 liters for later use. Contain 1×10 11 laurentii (Cryptococcus laurentii) cells, 2g chitosan, 10g calcium chloride and 20mg salicylic acid, the rest is water.

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Abstract

The invention discloses a biological antiseptic preservative for controlling fruit penicilliosis, which comprises a Cryptococcus laurentii suspension, chitosan, calcium chloride, salicylic acid and water, wherein each 1L of preservative contains 1*10<9>-1*10<11> Cryptococcus laurentii cells, 0.5-2g of the chitosan, 10-20g of the calcium chloride,2-20mg of the salicylic acid and the balance of the water. The Cryptococcus laurentii is preserved in China General Microbiological Culture Collection Center (CGMCC) on Jan. 20th, 2010 with preservation name of Cryptococcus laurentii ZJU 10 and the preservation number of CGMCC NO.3590. The preservation address is IMCAS (Institute of Microbiology Chinese Academy of Sciences), No. 3, building No. 1, Beichen west road, Chaoyang district, Beijing. The biological antiseptic preservative can be used for effectively controlling the fruit penicilliosis.

Description

technical field [0001] The invention relates to the technical field of fruit postharvest disease prevention and control, in particular to a biological antiseptic and fresh-keeping technology for preventing and treating fruit blue mold. Background technique [0002] Penicillium mold is one of the major postharvest diseases of apples, pears and other bulk fruits, causing huge economic losses every year. Traditionally, the control of fruit postharvest diseases at home and abroad mainly relies on fungicides. However, as people's awareness of food safety and environmental protection continues to increase, the scope and dosage of chemical fungicides are also increasingly restricted. In developed countries in Europe and the United States, many chemical fungicides that are highly effective but have hidden dangers of food safety and environmental pollution are banned from use. Therefore, from the perspective of long-term sustainable development, both at home and abroad are very con...

Claims

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Application Information

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IPC IPC(8): A23B7/155A23B7/154A23B7/157
Inventor 余挺郑晓冬
Owner ZHEJIANG UNIV
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