Application of mustard Dilong No.1 in preparing fruit preservative

A technology for a preservative and mustard greens is applied in the application field of preparing a fruit preservative, which can solve the problems of limited fruit preservation technology, fruit rot and the like, and achieve the effects of delaying the deterioration of fruit quality, easy operation and easy availability of materials.

Inactive Publication Date: 2020-06-30
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the wide variety of fruit products, most of which are harvested seasonally and put on the market in a centralized manner, the fruit preservation technology is limited, resulting in a loss of 15%-30% of post-harvest fruit rot

Method used

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  • Application of mustard Dilong No.1 in preparing fruit preservative
  • Application of mustard Dilong No.1 in preparing fruit preservative
  • Application of mustard Dilong No.1 in preparing fruit preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 Dilong No. 1 mustard

[0032] The applicant screened and bred a new mustard variety, Dilong No. 1 mustard. This mustard variety was deposited in the China Center for Type Culture Collection on December 11, 2019, with a deposit number of CCTCC NO:P201924. During the research, it was found that this variety of mustard had a remarkable effect in fruit preservation.

Embodiment 2

[0033] Embodiment 2: the preparation of fruit fresh-keeping material

[0034] In order to obtain fresh-keeping materials, the stems and leaves of Dilong No. 1 mustard in the full-flowering stage are collected in the present invention, quick-frozen in liquid nitrogen, ground, prepared into powder, packed in ziplock bags, sealed and placed in a -80°C ultra-low temperature refrigerator for later use.

[0035] The root tissues of 24 mustard varieties at the same period (such as the full flowering stage) were harvested, quick-frozen in liquid nitrogen, ground, prepared into powder, packed in ziplock bags, sealed and placed in a -80°C ultra-low temperature refrigerator for later use.

Embodiment 3

[0036] Embodiment 3: Indoor plate inhibition assay of several pathogenic bacteria by fruit fresh-keeping substances

[0037] In order to test the effectiveness of the fresh-keeping substances on the growth inhibition of pathogenic bacteria, the present invention weighs the fresh-keeping substances stored in the ultra-low temperature refrigerator and places them in half of the two-compartment petri dish. The other half was poured into the culture medium to cultivate pathogenic bacteria, placed in a constant temperature incubator at 25°C, cultivated in the dark, observed and measured the colony diameter with the cross method. Calculate the inhibitory rate of the fresh-keeping material to the pathogenic bacteria by the following formula:

[0038]

[0039] The specific plan is as follows:

[0040] ① Preparation of test strains: Inoculate Botrytis cinerea and Peronophythoralitchii cultured for about 7 days in the center of one of the two-compartment petri dishes containing PDA ...

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PUM

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Abstract

The invention discloses an application of mustard in preparing a fruit preservative. Through the research of the invention, fresh mustard powder of 'Dilong No.1' can effectively inhibit growth of pathogenic bacteria such as botrytis cinerea, peronophythora litchii and the like, and can effectively prolong the storage time of fruits such as apples, juicy peaches, cherries, strawberries, grapes, oranges, mulberries, litchis and the like. The invention provides a feasible technical approach for fruit preservation, and has important significance for maintaining post-harvest quality of fruits, reducing storage loss and promoting sustainable development of the industry.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of agricultural products, and in particular relates to the application of Dilong No. 1 mustard in the preparation of fruit fresh-keeping agents. Background technique [0002] my country is the largest producer of fruit in the world, and 1 / 4 of the world's fruit varieties are originally produced in China. In 2016, the total national fruit output reached 283 million tons. Due to the wide variety of fruit products, most of which are harvested seasonally and concentrated on the market, the fruit preservation technology is limited, resulting in post-harvest fruit rot losses as high as 15%-30%. Among them, postharvest diseases are an important cause of fruit rot, and the annual loss is as high as tens of billions. Moreover, with the improvement of consumers' living standards and environmental protection awareness, the safety requirements for fruit preservation technology are getting higher and higher. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 窦道龙叶琴田月娥徐衡胡白石沈丹宇
Owner NANJING AGRICULTURAL UNIVERSITY
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