Strawberry preservation method utilizing linalool fumigation to inhibit botrytis cinerea

A fresh-keeping method and technology of Botrytis cinerea, which are applied in the fresh-keeping, application and food preservation of fruits and vegetables, etc., can solve the problems of membrane potential damage, antibacterial activity and unclear mechanism, so as to reduce the incidence rate, and have a broad commercial application prospect and market. Value, effect of safe operation

Pending Publication Date: 2019-12-24
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] Strawberry fruit contains nearly 300 kinds of volatile substances, including esters, aldehydes, alcohols, terpenes, ketones, furans and sulfur-containing compounds, among which esters, aldehydes and terpenes are the most abundant, however, although currently The antibacterial activity of fruit volatile substances has been studied, but the specific antibacterial activity and mechanism of various volatile substances in strawberry fruit are not clear. Linalool is the terpene volatile substance with the highest content in strawberry. This natural volatile substance is harmless to the human body and the environment. Foreign studies have found that oxygenated monoterpenes have good antibacterial activity in vitro (Screening of antifungal activities of 21 oxygenated monoterpenes in-vitro as plant disease control agents. "Alle

Method used

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  • Strawberry preservation method utilizing linalool fumigation to inhibit botrytis cinerea
  • Strawberry preservation method utilizing linalool fumigation to inhibit botrytis cinerea
  • Strawberry preservation method utilizing linalool fumigation to inhibit botrytis cinerea

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Experimental program
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Effect test

Embodiment 1

[0041] (1) Select local strawberries with a maturity of 70-80%, soak them in 1% sodium hypochlorite aqueous solution for 5 minutes, and then air dry them naturally for 2 hours;

[0042] (2) Make a 1mm hole with a sterile pillow at the equator of the strawberry fruit, and then inoculate 5μl 1×10 4 mL –1 Botrytis cinerea spore suspension;

[0043] (3) 30 strawberry fruits are horizontally placed in a fresh-keeping box with filter paper attached to the inner wall;

[0044] (4) 1.5mL of 125.7mM linalool solution (dissolved in 0.05% Tween 80) is dispersed and dropped on the filter paper in the fresh-keeping box, and immediately sealed so that the final linalool concentration in the fresh-keeping box is 20.95 μ M ;

[0045] (5) Fumigate the sealed strawberries at room temperature (23°C-25°C) for 24 hours, open the cover, and store them in a 90% humidity environment for 4 days to observe the incidence of gray mold in each group.

[0046] The incidence and spot size of gray mold o...

Embodiment 2

[0048] (1) Select local strawberries with a maturity of 70-80%, soak them in 1% sodium hypochlorite aqueous solution for 5 minutes, and then air dry them naturally for 2 hours;

[0049] (2) Make a 1mm hole with a sterile pillow at the equator of the strawberry fruit, and then inoculate 5μl 1×10 4 mL –1 Botrytis cinerea spore suspension;

[0050] (3) 30 strawberry fruits are horizontally placed in a fresh-keeping box with filter paper attached to the inner wall;

[0051] (4) 1.5mL of 1257mM linalool solution (dissolved in 0.05% Tween 80) was dispersed and dropped onto the filter paper in the fresh-keeping box, and immediately sealed so that the final linalool concentration in the fresh-keeping box was 209.5 μM;

[0052] (5) Fumigate the sealed strawberries at room temperature (23°C-25°C) for 24 hours, open the cover, and store them in a 90% humidity environment for 4 days to observe the incidence of gray mold in each group.

[0053] The incidence and spot size of gray mold o...

Embodiment 3

[0055] (1) Select local strawberries with a maturity of 70-80%, soak them in 1% sodium hypochlorite aqueous solution for 5 minutes, and then air dry them naturally for 2 hours;

[0056] (2) Make a 1mm hole with a sterile pillow at the equator of the strawberry fruit, and then inoculate 5μl 1×10 4 mL –1 Botrytis cinerea spore suspension;

[0057] (3) 30 strawberry fruits are horizontally placed in a fresh-keeping box with filter paper attached to the inner wall;

[0058] (4) 1.5ml of 0.05% Tween 80 was used as a contrast, dispersed and dripped onto the filter paper in the fresh-keeping box, and sealed immediately;

[0059] (5) Place the sealed strawberries at room temperature (23°C-25°C) for fumigation for 24 hours, open the cover, and continue to store them in a 90% humidity environment for 4 days, and observe the incidence of botrytis cinerea in each group;

[0060] The incidence of gray mold of each strawberry fruit and the size of the lesion were measured every day, and ...

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PUM

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Abstract

The invention provides a strawberry preservation method utilizing linalool fumigation to inhibit botrytis cinerea. According to the preservation method, collected strawberries are subjected to botrytis cinerea inoculation, bacteriostatic activity shown by destroying of the linalool to the function of mitochondria of the botrytis cinerea is utilized, the low-concentration linalool is adopted to fumigate strawberry fruits, thus the infection ability of the botrytis cinerea is significantly reduced, and the gray mold morbidity of the collected strawberries is inhibited. The strawberry preservation method is efficient, safe and easy to operate, compared with current postharvest treatment, the adopted terpenoid volatile substance, namely the linalool, of natural fruits has no adverse effect onthe flavor and appearance quality of the fruits, the efficient, residue-free and pollution-free effects are achieved, and broad commercial application prospects and market value are achieved.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a strawberry fresh-keeping method using linalool to fumigate to inhibit Botrytis cinerea. Background technique [0002] Strawberry fruit is rich in nutrients. However, as a soft fruit, strawberry fruit ages faster and decays faster than ordinary fruits. Postharvest strawberries are susceptible to pathogen infection during the ripening and aging process. Composition, flavor, texture and color will all have a greater impact, which will affect the commercial acceptance of strawberry fruit and shorten the shelf life of strawberry fruit. Generally, the shelf life of strawberry fruit at low temperature (0°C) is 15 days or so, and only 3-4 days at room temperature (20–25°C). [0003] Among many pathogenic bacteria, Botrytis cinerea is the most common species, which can infect a variety of fruits and vegetables. Botrytis cinerea caused by Botrytis cinerea is one of...

Claims

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Application Information

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IPC IPC(8): A23B7/152
CPCA23B7/152
Inventor 罗自生徐艳群李莉林星宇李栋
Owner ZHEJIANG UNIV
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