Application of Wickerhamomyces anomalus in prevention and control of postharvest penicilliosis, storage and preservation of of apples

A Wickham, storage and preservation technology, applied in the field of postharvest disease biological control of fruits, can solve problems such as less yeast, and achieve the effects of reduced browning degree, significant economic and social benefits, and reduced loss

Pending Publication Date: 2021-07-13
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few yeasts for the control of apple penicillium disease, and ther

Method used

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  • Application of Wickerhamomyces anomalus in prevention and control of postharvest penicilliosis, storage and preservation of of apples
  • Application of Wickerhamomyces anomalus in prevention and control of postharvest penicilliosis, storage and preservation of of apples
  • Application of Wickerhamomyces anomalus in prevention and control of postharvest penicilliosis, storage and preservation of of apples

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Wickerhamomyces anomalus YD is a safe and non-toxic antagonistic yeast screened by our laboratory.

[0026] The culture procedure is as follows: (1) solid activation: Inoculate Wickhamia abnormalis YD in NYDA medium and culture at 28°C for 48 hours; (2) liquid culture: put 50ml of NYDB seeds in a 250mL Erlenmeyer flask for culture Use an inoculation loop to insert a ring of activated Wickhamiana anomaly YD, and culture it at 180rpm and 28°C for 20h; (3) centrifugation and resuspension: the above yeast suspension is centrifuged at 8000×g 10 min, and washed twice with sterile distilled water to remove the culture medium, resuspended with sterile distilled water, and adjusted the yeast cell concentration to 1×10 with a hemocytometer 8 cells / mL, ready for use.

[0027] NYDA medium is: 2% agar (by mass) is added on the basis of NYDB medium.

Embodiment 2

[0029] Effect of Saccharomyces anomaly Wickham YD on Apple Penicillium

[0030] 1) Test plan

[0031] For apple (M.domestica Borkh, cv.Fuji), select fruits with similar size, consistent maturity and no damage. The selected apples were first rinsed with tap water, then soaked in 0.2% sodium hypochlorite for 2 minutes, and finally the sodium hypochlorite solution on the surface of the apples was rinsed with tap water, placed in a clean plastic basket and dried at room temperature (25°C) for later use.

[0032] The activation steps of the mold before use are as follows: (1) Take 1 mL of the mold spore suspension and inoculate it into the sterilized PDB medium, and incubate it for 24 hours on a constant temperature shaker (120 rpm, 25° C.). (2) Take an appropriate amount of mold and streak it on the PDA medium, culture it in a constant temperature and humidity box for 7 days, take the mold spores on the plate in sterile saline, wash twice, and adjust to the required concentration...

Embodiment 3

[0041] Effects of Wickham anomaly YD on postharvest natural decay and storage quality of apples.

[0042] 1) Test plan

[0043] Keep the apples in their natural state, then evenly spray the following treatment solution on the surface of the apples, and let them dry naturally: (1) 1×10 8 Abnormal Wickham yeast YD bacterial suspension in cells / mL; (2) Sterile water was used as the control group.

[0044] After the apples were naturally air-dried, put them into fresh-keeping bags, then put them in plastic baskets, seal them with plastic wrap, and store them in a constant temperature and humidity incubator (20°C, 95% HR) for 35 days. After 35 days, the disease incidence rate of the fruit and the related indexes of the natural storage quality of the fruit were measured. Each treatment was repeated three times, and the whole experiment was repeated twice. The inhibitory effect of S. anomalis Wickhamum YD on natural fruit decay was expressed as the incidence rate.

[0045] (1) Ro...

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Abstract

The invention belongs to the technical field of biological prevention and control and relates to application of prevention and control of postharvest penicilliosis, storage and preservation of of apples. The method comprises the following steps: performing activation culture and centrifugation on Wickerhamomyces anomalus to obtain thalli, diluting the thalli with sterile normal saline to obtain a yeast suspension with the concentration of 1*10<8> cells/mL, punching the surfaces of apples, injecting the yeast suspension, and injecting an isopyknic 1*10<5> spores/mL penicillium expansum spore suspension after 2 hours to realize effective control on penicilliosis; or directly and uniformly spraying the yeast suspension on the surfaces of the apples, and naturally air-drying. The application of preventing and treating the postharvest penicilliosis of the apples, and storing and preserving the apples can be realized. According to the method, postharvest penicilliosis and natural rot of apples can be effectively controlled, so that the loss caused by postharvest diseases of apples is reduced; meanwhile, Wickerhamomyces anomalus has no adverse effect on main quality indexes of picked apples, is safe and environment-friendly, and has remarkable economic benefits and social benefits.

Description

technical field [0001] The invention belongs to the technical field of biological control of fruit postharvest diseases, and in particular relates to the use of abnormal Wickham yeast in the prevention and treatment of postharvest blue mold and storage and preservation of apples. Background technique [0002] Apple (Malus domestica Borkh) is a plant of the genus Malus in the Rosaceae apple subfamily. It is deeply loved by people all over the world because of its rich nutrients (including vitamin C, polyphenols, flavonoids, minerals and trace elements, etc.). China is the world's largest apple producer and consumer, with apple planting area and output accounting for more than 40% of the world's total. During storage and transportation, apples are easily damaged by mechanical damage due to improper handling, which leads to infection by pathogenic bacteria and rot of apples, thus causing huge economic losses. According to reports, the main pathogens causing apple rot are Penic...

Claims

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Application Information

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IPC IPC(8): A23B7/155
CPCA23B7/155A23V2002/00A23V2200/10A23V2200/048A23V2250/76
Inventor 赵利娜王远见张红印韩俊佳兰晨张晓云王凯利
Owner JIANGSU UNIV
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