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Bacteriostatic agent and preparation method and application thereof

A technology of bacteriostatic agent and application, which is applied in the field of bacteriostatic agent and its preparation, can solve the problems of high cost, many components of bacteriostatic agent on fruit and vegetable coating, and affect the flavor of fruit and vegetable, etc., achieve simple and convenient process method, and improve bioavailability , the effect of increasing solubility

Inactive Publication Date: 2019-01-25
POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the antibacterial agent for fruit and vegetable coating has many ingredients and high cost, and too many added components affect the original flavor of fruits and vegetables, and the consumer compliance is low

Method used

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  • Bacteriostatic agent and preparation method and application thereof
  • Bacteriostatic agent and preparation method and application thereof
  • Bacteriostatic agent and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1 antibacterial agent suppresses Alternaria

[0052] Alternaria was inoculated on PDA medium, and cultured at 25°C for 7 days before use. Make oxidized resveratrol into high-concentration concentrated solution, add it to PDA medium to make drug-bearing medium with different concentrations, mix evenly, spread the plate, wait for it to stand and solidify, and use it from the edge of the above-mentioned cultivated colony The mycelium block with a diameter of 5mm was taken by the hole puncher and placed in the center of each PDA plate containing the set concentration of oxidized resveratrol series, with the mycelium facing down. At the same time, the pure PDA medium plate was used as a blank control. After culturing at ℃ for several days, the colony diameter was measured by the cross method ( Figures 1A-1F ), calculate the bacteriostatic percentage, virulence regression equation and effective medium concentration, the results are shown in Table 1.

[0053] Wher...

Embodiment 2

[0056] Embodiment 2 bacteriostatic agent inhibits colloid anthracnose

[0057] Adopt colloid anthrax as research object, experimental method is the same as embodiment 1, and the results are shown in Table 2, and the antibacterial effect is shown in Figures 2A-2F .

[0058] Table 2 Antibacterial effect of colloid anthracnose bacteria

[0059]

Embodiment 3

[0060] Embodiment 3 bacteriostatic agent inhibits litchi biphytophthora

[0061] Adopting Diphytophthora litchie as research object, experimental method is the same as embodiment 1, and the results are shown in Table 3, and the antibacterial effect is shown in Figures 3A-3E .

[0062] Table 3 Bacteriostatic effect of Litchi biphytophthora

[0063]

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Abstract

The invention belongs to the field of food rot prevention and preservation, and relates to a bacteriostatic agent and a preparation method and application thereof. The bacteriostatic agent is an oxidized resveratrol solution, and the mass concentration of oxidized resveratrol is 0.01-0.1%. Oxidized resveratrol is adopted for the bacteriostatic agent, the mode of a traditional compound bacteriostatic agent is changed, the addition of other auxiliary or functional ingredients is reduced, for studies of common pathogenic bacteria of fruit and vegetable rot, the bacteriostatic agent can effectively inhibit the combination of various pathogenic bacteria, and the loss caused when fruits and vegetables get rotted after being harvested is reduced to a greater extent.

Description

technical field [0001] The invention belongs to the field of food antisepsis and preservation, and relates to a bacteriostatic agent and a preparation method and application thereof. Background technique [0002] Fresh fruits and vegetables are susceptible to a variety of pathogenic bacteria in the process of growth and maturity, which eventually leads to spoilage and deterioration during postharvest storage, which is the main factor causing postharvest losses of fruits and vegetables. Among the microorganisms that can infect and cause the rot and deterioration of fruits and vegetables, the most harmful and the most numerous are fungi, such as anthracnose, gray mold, Alternaria, Penicillium, green mold and so on. The main measure to prevent postharvest infectious diseases of fruits and vegetables is the application of fungicidal preservatives before and after harvest. At present, it mainly relies on chemical fungicides such as benomyl, sodium o-phenylphenate, thiabendazole,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/082A23V2250/5112
Inventor 孟祥春黄泽鹏
Owner POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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