Cherry preservative and fresh-keeping microbial preparation and preparation method and application thereof

A technology for microbial preparations and microbial strains is applied in the field of plant disease prevention and control, and can solve problems such as sweet cherries and differences in antibacterial spectrum that have not yet been consulted.

Active Publication Date: 2020-11-20
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the antagonistic microorganisms for post-harvest preservation of sweet cherries, exogenous antagonistic strains such as Cryptococcus laurentii and Bacillus spp. have been reported in China, and functional strains isolated from different substra

Method used

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  • Cherry preservative and fresh-keeping microbial preparation and preparation method and application thereof
  • Cherry preservative and fresh-keeping microbial preparation and preparation method and application thereof
  • Cherry preservative and fresh-keeping microbial preparation and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1, isolation and identification of pathogenic bacteria and verification of pathogenicity

[0045] 1.1 Isolation and identification of pathogenic bacteria

[0046] Carry out surface disinfection with 75% medical alcohol of rotten sweet cherry sample, then wash the surface 3 times with sterile water, air-dry naturally, cut a small amount of rotten fruit tissue with sterile blade and tweezers, place it in resistant (streptomycin , penicillin) in the middle of the PDA medium, and cultivated at a constant temperature of 28°C for 3-4d. After the plate colony grows, pick the edge bacterial block and place it in another PDA medium, cultivate it at a constant temperature of 28°C, and purify it several times until a single colony is reached. A single colony was inoculated on the slant of the test tube and stored in a 4°C refrigerator for later use. All the above operations were carried out in a sterile environment.

[0047] The isolated and purified pathogenic bacte...

Embodiment 2

[0057] Embodiment 2, separation, screening and identification of antagonistic bacteria

[0058] 2.1 Isolation and screening of endogenous antagonistic bacteria

[0059] Take 30 healthy "Meizao" sweet cherry whole fruits and grind them, weigh 1g of the pulp and add it to 9mL sterile saline, mix well to make a stock solution, and let it stand for 20 minutes. Using serial dilution method, dilute to 10 -3 、10 -4 、10 -5 Take 100 μL of the dilution solution of the above concentration and spread it on LB solid medium, set 3 parallels for each gradient, and incubate at a constant temperature of 37°C for 24h. The grown colony was inoculated onto another LB solid medium for three-section line, and incubated at a constant temperature of 37°C until a single colony grew. Pick a single colony to the LB slant, and store it at 4°C after the colony grows.

[0060] Using the filter paper method, take a 6mm bacterial cake on a PDA plate where the pathogenic bacteria Rhizopus stoloniferum wa...

Embodiment 3

[0072] Embodiment 3, the influence of endophytic antagonistic bacteria different treatment solutions on the growth of pathogenic bacteria

[0073] Bacillus Velez Q-84 was cultured and prepared into different treatment liquids, (A) fermentation broth: inoculated Bacillus Velez Q-84 in NB liquid medium and fermented at 37°C and 180r / min for 96h; (B ) Bacterial suspension: inoculate Bacillus Velez Q-84 in NB liquid medium, ferment at 37°C and 180r / min for 96h, centrifuge at 6000g for 10min, discard the supernatant, add the same volume of sterile water and shake well; (C) Supernatant: inoculate Bacillus Velez Q-84 in NB liquid medium, ferment and culture at 37°C, 180r / min for 96h, centrifuge at 6000g for 10min, take the supernatant, and pass through a 0.22μm filter membrane; (D ) Control: NB liquid medium. Adopt filter paper sheet method, method is with 2.1 in the embodiment 2, observes the influence of different treatment liquids on the inhibitory effect of rhizopus stolonifer, ...

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Abstract

The invention relates to a cherry preservative and fresh-keeping microbial preparation and a preparation method and application thereof. The cherry preservative and fresh-keeping microbial preparationis prepared from bacillus velezensis TA-3-BV which is preserved in China General Microbiological Culture Collection Center on July 17, 2020, and the preservation number is CGMCC NO. 20398. The microbial preparation disclosed by the invention can effectively inhibit mycelial growth and spore germination of pathogenic bacteria rhizopus stolonifer and effectively inhibit morbidity of soft rot of sweet cherries at the same time, after the picked cherries are soaked in bacillus velezensis TA-3-BV bacterial suspension, the fruit spoilage process can be delayed, and fruit spoilage is delayed by 2-3days. Meanwhile, through treatment of the bacillus velezensis TA-3-BV, the disease resistance and oxidation resistance of plants can be induced, the basic immunity of cherry fruits is triggered, and anew method is provided for preservation and fresh keeping of the harvested sweet cherries.

Description

technical field [0001] The invention relates to a cherry antiseptic and fresh-keeping microbial preparation, a preparation method and application thereof, and belongs to the technical field of plant disease prevention and control. Background technique [0002] Sweet cherry is a very popular fruit with delicious flavor and rich nutritional value. It is rich in nutrients such as vitamins, minerals, anthocyanins, etc. It can help lower blood pressure, promote blood circulation, relieve joint pain, and improve sleep quality. Helpful and loved by consumers. In my country, the cherry planting area is about 266,700 hm 2 , the cultivation area of ​​sweet cherry accounts for more than 2 / 3, and there are many varieties. There are more than 500 varieties of sweet cherry collected and preserved, new varieties of sweet cherry and rootstock varieties independently selected. However, due to the thin and juicy skin of sweet cherries, they are extremely vulnerable to mechanical damage and ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23B7/155C12R1/07
CPCC12N1/20A23B7/155
Inventor 张倩辛力陈义伦邹曼杨娟侠吴澎郗良卿陈雨诗
Owner SHANDONG INST OF POMOLOGY
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