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Application of Lactobacillus plantarum mg-1 in postharvest preservation of grapes

A technology of Lactobacillus plantarum and MG-1, which is applied in the fields of Lactobacillus, application, and preservation of fruits and vegetables, and can solve the problem that lactic acid bacteria have little inhibitory effect on mold

Active Publication Date: 2021-10-15
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 in postharvest preservation of grapes
  • Application of Lactobacillus plantarum mg-1 in postharvest preservation of grapes
  • Application of Lactobacillus plantarum mg-1 in postharvest preservation 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

An application of Lactobacillus plantarum MG‑1 in postharvest preservation of grapes, the preservation number of the Lactobacillus plantarum MG‑1 is CCTCC NO: M2018029. The invention screens the strain MG-1 with obvious inhibitory effect on bacteria and mold from sour cabbage, and the bacterial strain and its fermented liquid have obvious inhibitory effect on bacteria and mold, and can effectively inhibit botrytis cinerea and grape white rot. The preservation test showed that after the post-harvest grapes were treated with the fermentation supernatant of the strain MG‑1, during the entire storage period, compared with the control group, the decay rate and weight loss rate of the fermentation supernatant group were significantly reduced, and the Vc and The titrated acid and soluble solids are respectively increased, and the activity of POD enzyme can be effectively increased, which provides valuable strain resources for further research and development of fruit and vegetable fresh-keeping agents, and is expected to develop a new, safe, stable and environmentally friendly biological fruit and vegetable fresh-keeping 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 Patents(China)
IPC IPC(8): C12N1/20A23B7/155C12R1/25
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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