Method for preparing and using plant extract for inhibiting orange post-harvest pathogenic bacteria

A plant extract, pathogenic bacteria technology, applied in the application, food science, food preservation and other directions, can solve the problems of pathogenic bacteria resistance, decreased control effect, mutagenesis and other problems, to shorten the extraction cost, improve product quality and price cheap effect

Active Publication Date: 2011-04-20
陈金印 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the advancement of science and technology and the improvement of detection and analysis methods, some chemical fungicides considered safe in the past have been found to be carcinogenic or potentially carcinogenic, mutagenic, and teratogenic; continuous use of a large number of chemical fungicides will also cause pathogenic bacteria to develop resistance. Drug properties, the control effect is reduced

Method used

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  • Method for preparing and using plant extract for inhibiting orange post-harvest pathogenic bacteria
  • Method for preparing and using plant extract for inhibiting orange post-harvest pathogenic bacteria
  • Method for preparing and using plant extract for inhibiting orange post-harvest pathogenic bacteria

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A kind of preparation method of the plant extract liquid that suppresses postharvest pathogenic bacteria of citrus:

[0021] (1) Dry the cleaned Speranthemi impatiens at 50°C, crush and pass through a 40-mesh sieve, and extract the powdered medicinal material under the sieve;

[0022] (2) For the first time, add 5 times the volume of 90% ethanol to the powder medicinal material, ultrasonically extract for 2 hours, and filter; add 5 times the volume of 90% ethanol to the filter residue for the second time, and ultrasonically extract for 1.5 hours; the extraction temperature is 50°C , the ultrasonic frequency is 40KHZ;

[0023] (3) After the extract obtained in the above steps was concentrated under reduced pressure to recover the reagents, a stock solution with a content of 1 g / mL of Speranthema impatiens was prepared, that is, 1 mL of the stock solution of the extract contained 1 g of Sperancus impatiens extract.

Embodiment 2

[0024] Embodiment 2: A kind of preparation method of the plant extract liquid that suppresses postharvest pathogenic bacteria of citrus:

[0025] (1) Dry the washed Speranthemi impatiens at 45°C, crush it and pass it through a 40-mesh sieve, and extract the powder under the sieve;

[0026] (2) For the first time, add 5 times the volume of 75% ethanol to the powder medicinal material, ultrasonically extract for 2.5 hours, and filter; add 5 times the volume of 75% ethanol to the filter residue for the second time, and ultrasonically extract for 2 hours; the extraction temperature is 45 ° C , the ultrasonic frequency is 30KHZ;

[0027] (3) After the extract solution obtained in the above steps was concentrated under reduced pressure to recover the reagent, a stock solution with a content of 1 g / mL of Speranthema impatiens was prepared.

Embodiment 3

[0028] Embodiment 3: the antibacterial test of extract of the present invention to postharvest disease of citrus;

[0029] Penicillium digitatum (ACCC30389) and Penicillium italicum (ACCC30399) were both from China Agricultural Microorganism Culture Collection Center (ACCC). Take the test bacteria and inoculate them on the slant culture medium of the test tube, culture at 30°C for 2-3 days, wash the test bacteria in the test tube culture medium with sterile water into a triangular flask filled with sterile water, shake well, and break up the glass beads. Make a suspension of spore bacteria, so that the concentration of the bacteria solution reaches 10 6 / mL spare.

[0030] The inhibitory effect of plant extracts on the tested pathogenic bacteria was determined by agar diffusion method. Take the prepared bacterial solution, absorb 5mL of the bacterial suspension and mix it into the PDA medium cooled to about 50°C to prepare the bacteria-carrying medium. Then place sterile Ox...

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Abstract

The invention relates to a method for preparing a plant extract for inhibiting orange post-harvest pathogenic bacteria, which comprises the following steps: drying the washed caulis impatientis at temperature of 45-50 DEG C, crushing and sieving the dried caulis impatientis with a 40-mesh sieve, and taking minus sieve powder for extraction; adding ethanol with the concentration of 70-95% based onfeed liquid volume ratio of 1:10 for carrying out ultrasonic circulated extraction at ultrasonic frequency of 30-40kHz at temperature of 45-55 DEG C for 3-5 hours; and carrying out reduced pressure concentration on the extract, and recovering a reagent so as to be prepared into a caulis impatientis stock solution with the content of 1g / mL. When in use, Tween 80 with the concentration of 0.01% is added to the stock solution of the extract to be diluted by 10 times. The orange fruits are soaked in the diluent for 1 minute, dried in the air, and packed into polyethylene film bags. The caulis impatientis extract has stronger inhibiting effect on the post-harvest pathogenic bacteria, belongs to a natural plant extract, and is used for retaining the freshness of the oranges without chemical residuals, health hazard to human bodies, and environmental contamination.

Description

technical field [0001] The present invention relates to the preparation and use of a plant extract, in particular to the preparation and use of a plant extract for inhibiting postharvest pathogenic bacteria in citrus Background technique [0002] The planting area and output of citrus fruits in China rank first in the world, and occupy a very important position in my country's agricultural economy. During the process of fresh citrus fruits from picking to storage, processing and consumption, due to the infection of pathogenic microorganisms, they are easily spoiled and deteriorated, resulting in huge waste of resources and economic losses. The rot rate of citrus during storage and transportation is generally 10%-30%, and can reach more than 60% in severe cases. Among them, the most common pathogenic bacteria are the fruit rots caused by citrus Penicillium digitatum (Penicillium digitatum) and citrus green mold (Penicillium italicum), which generally account for 70% to 80% o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 陈金印曾荣
Owner 陈金印
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