Method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus

A technology for storage and preservation of Wickham, which is applied in the field of postharvest biological control of fruit diseases, and achieves the effects of avoiding harm, significant economic and social benefits, and good biological control effect.

Active Publication Date: 2018-11-13
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few yeasts for the control of Penicillium pome, and

Method used

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  • Method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus
  • Method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus
  • Method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: The steps of the method for obtaining W. anomalus YD of the present invention are as follows:

[0025] 1. Isolation of Yeast Single Colonies from the Environment

[0026] Take soil samples from Jiangxinzhou Organic Orchard, Zhenjiang City, Jiangsu Province, weigh 1g of soil samples and add to 100mL sterile water to dissolve, and perform two ten-fold dilutions respectively to obtain 10 -2 ,10 -3 ,10 -4 soil solution. Draw 100 μL from the diluted solution and spread on NYDA medium, and incubate at 28°C for 24h. Pick the dominant yeast single colony and purify and culture it on NYDA medium. The isolated and purified strains were inoculated on NYDA slant, cultured at 28°C for 48h, and stored in a 4°C refrigerator for short-term use.

[0027] 2. Screening of antagonistic Penicillium expanse yeast

[0028] (1) Preparation of yeast suspension

[0029] Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 50mL of sterilized NYDB m...

Embodiment 2

[0036] Example 2: Microbiological properties of Wickham's yeast (W. anomalus) YD

[0037] 1. Morphological characteristics

[0038] (1) NYDA medium (beef extract 8g, yeast extract 5g, glucose 10g, agar 20g, 121°C moist heat sterilization for 20min) was cultured at 28°C for 48h, the colony was round, with smooth edges, moist and easy to provoke. The cells are oval in shape and scattered individually.

[0039] (2) After culturing in NYDB liquid medium for 24 hours, no mold was formed, the bacterial liquid was turbid, and there was precipitation. Microscopically, the yeast cells were oval and budded.

[0040] 2. Molecular biological identification

[0041] The 5.8S rDNA-ITS region sequence of the isolated and screened yeast strain YD was analyzed, searched in GenBank, and determined to be abnormal Wickham's yeast (W.anomalus). According to the retrieved homologous strains, the Mege5.1 program of DNAStar software was used to construct the biological evolutionary tree as follows...

Embodiment 3

[0043] Example 3: Safety study of abnormal Wickham yeast YD

[0044] 1. Experimental protocol

[0045] The experimental animals were ICR mice, provided by the Experimental Animal Center of Jiangsu University, clean grade. The mice weighed 18-22g, and the mice were divided into four dose groups of 0, 5000, 10000 and 15000 mg / kg for experimentation, with 10 mice in each dose group, half male and half male. The experiment was carried out by oral gavage at 0.2mL / l0g body weight. Observe 14d, in the whole experimental process, observe whether there is poisoning or death phenomenon in the daily situation of little white mouse. If death occurs, it can be extended to 28 days if necessary. Record the number of deaths, look up the table to obtain LD50, and record the time of death and poisoning phenomena, etc., to determine the level of acute toxicity.

[0046] 2. Experimental results

[0047] According to the above test steps, the safety test results of statistically abnormal Wick...

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Abstract

The invention discloses a method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus and belongs to the field ofbiological prevention and treatment on diseases and insects after harvesting of fruits. Tests show that the yeast is Wickerhamomyces anomalus which is preserved in the China General Microbiological Culture Collection Center CCTCC, and the preservation number is CCTCC M 2018053. The Wickerhamomyces anomalus can be adopted for disease and insect prevention and treatment and preservation and fresh keeping of harvested pears at a normal temperature. The penicilliosis incidence rate and the rotting diameter of a pear treated with a bacterial suspension (1*10<8>cells/mL) can be remarkably reduced, and the preservation quality of the pear is not adversely affected when the bacterial suspension is sprayed to the surface of the pear. Therefore, a conventional chemical fungicide can be replaced by the Wickerhamomyces anomalus, and the method has great significances for food security, human health, environment protection, and the like.

Description

technical field [0001] The invention relates to a strain of abnormal Wickerhammyces anomalus (Wickerhamomyces anomalus) YD, which can control postharvest blue mold of pear fruit, and belongs to the field of biological control of fruit postharvest diseases. Background technique [0002] Pear is a kind of plant in Rosaceae of Rosaceae. The fruit is oval, large, with yellow skin, smooth surface, fine and juicy, sweet and sour flavor and strong fragrance. Pears also have the effects of clearing the heart and moistening the lungs, relieving cough and relieving asthma, moistening dryness and facilitating constipation, sobering up and detoxifying, and are suitable for all kinds of people. China is the country with the largest pear planting area and the largest pear output, accounting for 70.0% and 69.0% of the world's total area and total output respectively. Pear fruit has high water content, fragile epidermis, and rich contents, so it is easy to be infected by diseases during po...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23B7/155C12R1/645
CPCA23B7/155C12N1/145C12R2001/645
Inventor 张红印张奇儒赵利娜张晓云杨其亚郑香峰任晓锋
Owner JIANGSU UNIV
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