Tibet rhodotorula mucilaginosa and application of Tibet rhodotorula mucilaginosa to low-temperature storage of crystal pears

A gelatinous red yeast, low-temperature storage technology, applied in the fields of application, fruit and vegetable fresh-keeping, and microbial-based methods, to achieve low cost, good anti-corrosion and fresh-keeping effect, and increase income

Inactive Publication Date: 2015-12-02
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no commercially produced related products in China at present, and there are few reports on low-temperature-resistant antagonistic yeast preservatives for fruit refrigeration and preservation. Therefore, it is urgent to accelerate the basic and applied research work on postharvest biological control in my country.

Method used

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  • Tibet rhodotorula mucilaginosa and application of Tibet rhodotorula mucilaginosa to low-temperature storage of crystal pears
  • Tibet rhodotorula mucilaginosa and application of Tibet rhodotorula mucilaginosa to low-temperature storage of crystal pears
  • Tibet rhodotorula mucilaginosa and application of Tibet rhodotorula mucilaginosa to low-temperature storage of crystal pears

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1, the control effect of different concentrations of Rhodotorula japonicum on crystal pear low-temperature storage penicillium

[0048] Choose fruits with normal commercial maturity, which are required to be plump and round, with a neat appearance, no dryness, no mechanical damage, and no disease. The tested pear variety is crystal pear (Pyrus pyrifolia Nak.), and the fruit is picked at the commercial maturity stage, and immediately transported to the laboratory for processing after picking, or stored at room temperature (20°C-25°C), relative humidity 92-94% environment Medium, use within 48h.

[0049] The fruit pretreatment steps are as follows: soak and disinfect with 0.1% sodium hypochlorite (NaOCl) solution for about 1 minute, rinse repeatedly with tap water, and finally dry at room temperature for use.

[0050] The antagonistic yeast is Rhodotorulamucilaginosa YC1 (CGMCC No.10223), and the yeast preserved on the slant (take 1 ring of the inoculation loop) ...

Embodiment 2

[0054] Example 2 Control effect of different treatment solutions of Rhodotorula japonicum from Tibet on penicillium in low temperature storage of crystal pears

[0055] Choose crystal pear according to the requirement of embodiment 1.

[0056] The preparation methods of different treatment solutions of Rhodotorula tibetan are as follows:

[0057]After activation of the yeast strain R.mucilaginosaYC1 (one inoculation loop was taken), it was inserted into a conical flask containing 50mL NYDB, and cultured at 28°C and 200r / min for 24h. The fermentation broth was collected by centrifugation at 3500 rpm / centrifugation for 10 minutes; the yeast cells were washed with sterile water, counted with a hemocytometer, and then prepared into the following treatment solutions:

[0058] (1), yeast cell suspension, adjust the bacterial body to a concentration of 1 × 10 with sterile water 8 cells / mL;

[0059] (2), get the supernatant obtained by above-mentioned centrifugation, and filter thr...

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Abstract

The invention discloses Tibet rhodotorula mucilaginosa YC1 and an application of the Tibet rhodotorula mucilaginosa YC1 to low-temperature storage of crystal pears, and belongs to the field of rhodotorula mucilaginosa. The preserving number of the Tibet rhodotorula mucilaginosa YC1 and the application is CGMCC No.10223. The Tibet rhodotorula mucilaginosa YC1 can be used for low-temperature disease control and low-temperature storage and freshness keeping of the crystal pears. An application method includes the specific steps that the rhodotorula mucilaginosa with the preserving number CGMCC No.10223 is activated and cultured in a fermentation mode, and obtained thalli are diluted through sterile water to prepare thallus suspension with the concentration of 1.0*10<7> CFU/ml to 1.0*10<9> CFU/ml; the crystal pears are soaked into the thallus suspension for 1 minute to 2 minutes, taken out, aired, placed into a sealed container and stored under the refrigeration condition of 3 DEG C to 5 DEG C, wherein the storage time can be 30 days.

Description

technical field [0001] The invention relates to the field of biological control of fruit postharvest diseases, in particular to a Tibetan rhodotorula mucilaginosa and its application to low-temperature storage and preservation of crystal pears and its use method. Background technique [0002] Crystal pear, also known as big fruit crystal, belongs to sand pear. Its skin is thin and white, crisp, tender and juicy, sweet and delicious, and rich in nutrition, so it is very popular among consumers. Jingjing pear was bred by South Korea in 1991 from the branch buds of Xingao pear, and it is currently cultivated in the central and western parts of my country, as well as in Northwest and North China. my country is the largest producer of pears in the world, with an annual output of about 17 million tons of pears (Wang Wenhui et al., 2013), of which crystal pears account for a considerable proportion. It is very easy to be damaged during the process, and it is easily infected by path...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23B7/155C12R1/645
Inventor 郑晓冬胡浩阎芙洁朱瑞瑜
Owner ZHEJIANG UNIV
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