Application of lactobacillus plantarum MG-1 to postharvest fresh keeping of grapes

A technology of Lactobacillus plantarum, MG-1, applied in the direction of Lactobacillus, application, preservation of fruits and vegetables, etc., can solve the problem of less inhibitory effect of lactic acid bacteria on mold, and achieve the effect of reducing the rate of decay and weight loss and improving the activity.

Active Publication Date: 2018-09-14
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there have been many related studies on biological preservation, but relatively few studies on the inhibitory effect of lactic acid bacteria on mold

Method used

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  • Application of lactobacillus plantarum MG-1 to postharvest fresh keeping of grapes
  • Application of lactobacillus plantarum MG-1 to postharvest fresh keeping of grapes
  • Application of lactobacillus plantarum MG-1 to postharvest fresh keeping of grapes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Isolation and screening of the bacterial strain MG-1

[0021] Take 10g of naturally fermented Chinese cabbage made in Changsha, dilute it with sterile normal saline, mix it with calcium carbonate-containing 50°C MRS agar medium, pour it on a plate, culture it at a constant temperature at 38°C, and select large single colonies of calcium-dissolving circles for repeated purification after 48 hours.

Embodiment 2

[0023] Example 2 Inhibition of grape white rot and botrytis cinerea

[0024] Preparation of fermentation supernatant: Inoculate 2% of the preserved strain into MRS liquid medium after activation, culture at 37°C for 18h, centrifuge at 12000r / min for 20min, filter the supernatant through a 0.22μm filter membrane, and store at 4°C .

[0025] Method: According to the Oxford cup double-layer plate method, an indicator plate containing different indicator bacteria was made, and the final concentration of bacteria in the semi-solid medium on the upper layer was 10 6 CFU / mL, fungi, yeast cells or spores 10 4 1 / mL, take 60 μL of the fermentation supernatant of the strain and add it to the well, and cultivate it under the optimum growth temperature of each indicator bacteria, use sterile water as the negative control, and hymexazol (diluted 1000 times as the stock solution when used) as the positive For the control, when the negative control reaches the edge of the aperture, measure ...

Embodiment 3

[0028] Example 3 Fresh-keeping effect on grapes after picking

[0029] In the experiment, three treatments were set up: the fermentation supernatant group of the strain MG-1 (hereinafter referred to as the fermentation supernatant group), the NW20 preservative group and the sterile water control group (CK group). NW20 preservative diluted to 10% volume fraction before use. After washing and drying the post-harvest fresh grapes, soak them in the treatment solutions of the three treatment groups for 3 minutes respectively, and then dry them naturally, put them into fresh-keeping bags, seal them, and culture them at a constant temperature at 5°C and 75% humidity. Detection Indicator. 20 fruits per treatment, repeated 3 times. Experimental data with Said, using Excel and SPSS software for data processing and significant difference analysis, p<0.05 means significant difference, p<0.01 means extremely significant difference.

[0030] Effect on grape rot rate: by figure 1 It ca...

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Abstract

The invention relates to application of lactobacillus plantarum MG-1 to postharvest fresh keeping of grapes. The preservation number of the lactobacillus plantarum MG-1 is CCTCC NO:M2018029. Accordingto the lactobacillus plantarum MG-1 disclosed by the invention, a bacterial strain MG-1 which has obvious restraining effect on bacteria and mould is screened from sour Chinese cabbages obtained by fermentation, and the bacterial strain and the fermentation liquor of the bacterial strain have obvious restraining effect on the bacteria and the mould, so that botrytis cinerea and coniothyrium diplodiella can be effectively restrained. Through a fresh keeping test, the situation that postharvest grapes are treated with a bacterial strain MG-1 fermented supernatant, in the whole storage period, compared with a control group, the rotting rate and the weight loss rate of the postharvest grapes in the fermented supernatant set are obviously reduced, the content of Vc, the content of titratable acid and the content of soluble solid content of the grapes are increased, and the activity of POD enzymes can be effectively improved; and the lactobacillus plantarum MG-1 provides a valuable strain resource for further studying and developing fruit and vegetable fresh keeping agents, and is hopeful for developing a novel safe, stable and environmental-friendly biological fruit and vegetable freshkeeping agent.

Description

technical field [0001] The invention relates to fresh-keeping of fruits and vegetables, in particular to an application of plantaractobacillus MG-1 in post-harvest grape fresh-keeping. Background technique [0002] Botrytis cinerea, caused by the fungus Botrytis cinerea, is the most common and devastating of the postharvest diseases of grapes. Botrytis cinerea mainly infects fruits by lurking on the surface of postharvest grapes and entering mechanical wounds. In addition, it can also rapidly grow and reproduce on the part of the fruit stem that shrinks due to lack of water and loses resistance to it. Directly enter the inside of the fruit to infect the fruit, resulting in spoilage of the fruit. Because the grape itself has weak resistance to botrytis cinerea, and botrytis cinerea is resistant to low temperature, it can still grow at a suitable storage temperature of 4°C, so once infected, it is difficult to control, and white hyphae appear on the surface of infected fruits...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155C12N1/20C12R1/25
CPCA23B7/155A23V2002/00C12R2001/25C12N1/205A23V2400/169A23V2200/10
Inventor 易有金胡光耀夏菠曹熙
Owner HUNAN AGRICULTURAL UNIV
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