Biological preservative for oranges

A technology of biological preservatives and preservatives, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problem of insufficient research on the effect of fruit resistance, and achieve outstanding disease control effects, ensure food safety, and reduce costs. Effect

Inactive Publication Date: 2011-11-23
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, salicylic acid is one of the most widely studied elicitors, but there are few studi

Method used

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  • Biological preservative for oranges
  • Biological preservative for oranges
  • Biological preservative for oranges

Examples

Experimental program
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Effect test

preparation example Construction

[0037] The preparation methods of 3 kinds of yeast suspensions are as follows respectively:

[0038] The following NYDA medium used is: beef extract 8g, yeast powder 5g, glucose 10g, agar 20g, water to 1000ml, high pressure (1kg / cm 2 ) sterilized at 121°C for 30 minutes. The used NYDB seed culture medium is: beef extract 8g, yeast powder 5g, glucose 10g, water is fixed to 1000ml, high pressure (1kg / cm 2 ) sterilized at 121°C for 30 minutes.

[0039]Cryptococcus laurentis, Rhodotorula viscosus, and Rhodosporidium were respectively stored in NYDA medium at low temperature (4°C). The training program is as follows:

[0040] ①. Activation: First culture in NYDA medium at 28°C for 48 hours, then repeat subculture twice (each time in NYDA medium at 28°C for 48 hours); activate the above-mentioned repeated subculture twice. The yeasts obtained from the NYDB seed medium were connected to the NYDB seed medium with an inoculation loop, and cultured at 28°C for 24 hours; then, the ye...

Embodiment 1

[0044] Embodiment 1, biological preservative

[0045] First activate and culture Cryptococcus lorenti, Rhodotorula viscosus, and Rhodosporidium separately; adjust the concentration of the three yeasts to 1×10 8 cells / ml, add each component in the following order: (1) Take 1 liter of Cryptococcus lorensis suspension and mix well; (2) Add 1 liter of Rhodotorula viscosus suspension, stir and mix well 3 minutes; (3) add 1 liter of rhodosporidium yeast suspension, continue to stir and mix for 5 minutes; (4) slowly add 1000 ml of IBA solution with a concentration of 1000mg / L, stir and mix for 5 minutes; (5) Slowly add 100 milliliters of SA solution with a concentration of 1000 mg / L, stir and mix for 5 minutes after the addition; 7) Add water to dilute to 10 liters for later use. Each L of bio-corrosion preservative of the final result contains 1×10 10 Cryptococcus laurentis, 1×10 10 sticky red yeast, 1×10 10 A Rhodosporidium yeast cell, IBA100mg, SA10mg, calcium chloride 20 gra...

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Abstract

The invention discloses a biological preservative for oranges, consisting of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium suspension, salicylic acid, auxin, calcium chloride and water, wherein each liter of preservative contains 1*1010-1*1012 cryptococcus laurentii cells, 1*1010-1*1-12 rhodotorula glutinis cells, 1*1010-1*1012 rhodosporidium cells, 1-100mg of salicylic acid, 10-20mg of auxin, 5-50g of calcium chloride and the balance of water; the preservation number of the cryptococcus laurentii is CGMCC (China General Microbiological Culture Collection) NO.3590, the preservation number of the rhodosporidium is IMI (Innovative Medicines Initiative) 394084 and the preservation number of the rhodotorula glutinis is CGMCC NO.3589. The biological preservative for oranges, which is disclosed by the invention, can be used for effectively controlling postharvest diseases of orange fruits on the premise of no use of chemical bactericide.

Description

technical field [0001] The invention relates to the technical field of prevention and treatment of post-harvest fruit diseases, and more specifically relates to a biological antiseptic and fresh-keeping technology for preventing and curing citrus fruit diseases. Background technique [0002] Citrus is one of the most productive fruits and has a long history of cultivation. However, citrus production areas are generally located in subtropical regions, and the temperature and humidity are more suitable for the growth of fruit pathogens, and the postharvest losses caused by pathological rot are huge every year. At present, chemical fungicides are the main and most effective method to control postharvest fruit rot. However, with the development of the country's economy and the improvement of consumption levels, people's awareness of food safety and environmental protection has increased, and the scope of use of chemical fungicides has become more and more restricted. In additi...

Claims

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Application Information

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IPC IPC(8): A23B7/155
Inventor 余挺郑晓冬朱瑞瑜卢黄娉努尔哈音蓝天演
Owner ZHEJIANG UNIV
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