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Application of pythium oligandrum fermentation liquor as preservative for oranges and tangerines

A technology of Pythium oligandrum and bio-preservation, which is applied in the field of Pythium oligandrum fermentation broth as a biological preservative and fresh-keeping agent for citrus, can solve the problems of unused fruit preservative and fresh-keeping, and achieves good fresh-keeping effect, convenient operation and reduced rot rate. Effect

Inactive Publication Date: 2015-01-21
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people only use the oospore solid preparation of Pythium oligandrum to prevent and control plant fungal diseases in the field, and there is no research report on post-harvest preservation of fruits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 15 L of Pythium oligandrum fermentation broth, add 15 L of water, collect 1 ton of citrus fruit (variety: Newhall navel orange), soak for 30 seconds, dry, and frame; use 1 ton of non-soaked preservative as a control, the same as Preservative treatment. Store in a cold storage at 3-5°C and a relative humidity of 92%-94%, and store for 120 days. The rotten fruit rate of the control was 23.7%, and the rotten fruit rate of the antistaling agent was 4.1%.

Embodiment 2

[0029] Take 15 L of Pythium oligandrum fermentation liquid, add 30 L of water, collect 1 ton of citrus fruit (variety: Fengjie navel orange), soak for 60 seconds, dry, bag and frame; And (2) 250 mg / L prochloraz solution (chemical preservative) dipped fruit for comparison, and the rest were treated with the preservative. Store in a naturally ventilated warehouse at room temperature (5-12°C) for 90 days. The rotten fruit rate of the control treatment without soaking the preservative was 26.9%, the rotten fruit rate of the prochloraz solution (chemical preservative) treatment was 4.7%, and the rotten fruit rate of the Pythium oligandrum fermentation liquid treatment was 5.1%.

Embodiment 3

[0031] Take 30L of Pythium oligandrum fermentation broth without adding water, collect 1 ton of citrus fruit (variety: Hamlin sweet orange), soak for 45 seconds, dry, bag and frame; Preservative, (2) 1% yeast aqueous suspension, (3) mass concentration of 0.4% sodium chloride + 0.3% calcium chloride + 0.4% sodium bicarbonate water mixture solution for fruit dipping as a control, the rest is the same as the preservative deal with. Store in a naturally ventilated warehouse at room temperature (5-12°C) for 90 days. The rate of rotten fruit without soaking preservative is 22.3%, the rate of rotten fruit with 1% yeast aqueous suspension is 24.1%, and the rate of rotten fruit with 0.4% sodium chloride + 0.3% calcium chloride + 0.4% sodium bicarbonate water mixture The fruit rot rate was 18.7%, and the fruit rot rate of Pythium oligandrum fermentation liquid preservative was 3.4%.

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PUM

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Abstract

The invention discloses application of pythium oligandrum fermentation liquor as a preservative for oranges and tangerines. The application method comprises the following steps: preparing pythium oligandrum fermentation liquor; conducting centrifugation with a speed of 4000 rounds / min for five minutes; adding 2.5%(W / V) edible solid polyethylene glycol in supernatant; adding water according to a volume ratio of fermentation liquor and water as 1:0-2; stirring the fermentation liquor and the water uniformly; soaking oranges and tangerines for 0.5-1 minute; fishing out the oranges and tangerines, and drying the oranges and tangerines at sun shading and ventilating place; packing the oranges and tangerines in baskets (bags); storing the oranges and tangerines in a natural ventilation storehouse, a cellar chamber or a refrigerating chamber. According to the invention, secondary metabolite can be produced conveniently, economically and on a large scale; the defect that living microbial agents are interfered by human and environmental factors is overcome; the application method is safe, nontoxic, environmental-friendly, convenient to operate, and good in fresh-keeping effect; compared with natural fresh-keeping, the rotting rate of the oranges and tangerines is reduced by more than 80%.

Description

technical field [0001] The invention relates to the technical field of fruit storage and preservation, in particular to the use of a Pythium oligandrum fermentation liquid as a citrus biological antiseptic and preservation agent. Background technique [0002] During the post-harvest storage of citrus, the infection of pathogenic microorganisms leads to fruit rot. The incidence rate is generally about 20%, and the severe one is as high as 70%. At present, the use of chemical pesticides (such as prochloraz, thiophanate, etc.) to inhibit the reproduction and growth of pathogenic microorganisms is the main means to prevent citrus fruit rot. However, chemical pesticides remaining on the skin of citrus or immersed in the pulp can cause acute or chronic poisoning, cause diseases, endanger human health, and even cause cancer and genetic variation. In addition, the use of antibiotics, such as natamycin and clotrimazole, can also inhibit the growth of pathogenic microorganisms, but l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
Inventor 袁玲黄建国彭良志谭燕
Owner SOUTHWEST UNIVERSITY
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