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Application of combination of alginate oligosaccharide and pichia guilliermondii in prevention and control of postharvest penicilliosis of pear fruits and storage and preservation of pear fruits

A brown algae oligosaccharide, storage and fresh-keeping technology, which is applied in the fields of brown algae oligosaccharide combined with Pichia moniliformis, postharvest penicillosis prevention and storage and fresh-keeping of pear fruit

Pending Publication Date: 2021-09-07
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in terms of biological control of Pythium penicillium, there are no relevant research reports on the combination of fucoidan oligosaccharides and antagonistic yeast.

Method used

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  • Application of combination of alginate oligosaccharide and pichia guilliermondii in prevention and control of postharvest penicilliosis of pear fruits and storage and preservation of pear fruits
  • Application of combination of alginate oligosaccharide and pichia guilliermondii in prevention and control of postharvest penicilliosis of pear fruits and storage and preservation of pear fruits
  • Application of combination of alginate oligosaccharide and pichia guilliermondii in prevention and control of postharvest penicilliosis of pear fruits and storage and preservation of pear fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Meyerozyma guilliermondii is a safe and non-toxic antagonistic yeast screened by our laboratory. This strain has applied for a patent, and the patent application number is: 201710513315.X.

[0028]The culture procedure is: (1) solid activation: inoculate Pichia mongolica in NYDA medium, and culture at 28°C for 48 hours; (2) liquid culture: use an inoculation loop to inoculate a ring of activated Pichia mongolica Insert the yeast into a 250mL Erlenmeyer flask containing 50mL NYDB medium, and culture for 20h (180rpm, 28°C); (3) Preparation of bacterial suspension: collect the bacteria by centrifugation (8000×g, 10min), wash repeatedly with sterile distilled water to Remove the medium, add an appropriate amount of sterile distilled water to count with a hemocytometer, and then adjust the concentration of the bacterial suspension to 1×10 8 cells / mL, 2×10 8 cells / mL for later use.

[0029] NYDA medium is: 2% agar (by mass) is added on the basis of NYDB medium.

Embodiment 2

[0031] Control effect of fucoidan oligosaccharides combined with Pichia mongolica on the control of penicillium in pome

[0032] 1) Test plan

[0033] The test variety is Jingjing pear, and the pear fruit with no mechanical damage, uniform size and normal commercial maturity is selected. Soak the pear fruit in 0.2% sodium hypochlorite solution for 2 minutes, wash it with tap water, and dry it for later use.

[0034] 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 with a binocular microscope .

[0035] Three evenly distributed wounds (diameter 4mm×depth ...

Embodiment 3

[0043] Effects of combined use of fucoidan oligosaccharides and Pichia pastoris on postharvest natural decay and storage quality of pome fruit

[0044] 1) Test plan

[0045] The pear fruits with no mechanical damage, uniform size and normal commercial maturity were selected for the test, without treatment, and (1) Pichia mongolica (1 × 10) were directly sprayed on its surface. 8 cells / mL), (2) fucoidan oligosaccharide (5g / L), (3) mixture of Pichia quaterori and fucoidan oligosaccharide (the final concentration of fucoidan oligosaccharide is 5g / L, The final concentration was 1 x 10 8 cells / mL)), (4) sterile water.

[0046] After the pear fruit is dried at room temperature, it is first packaged independently with a fresh-keeping bag, then placed in a plastic basket, sealed with a plastic wrap, and stored in a constant temperature and humidity incubator (20°C, RH 95%). After 40 days, observe the pear fruit The natural decay of the fruit was measured and the quality indicators ...

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Abstract

The invention belongs to the technical field of biological control, and particularly relates to application of combination of alginate oligosaccharide and pichia guilliermondii in prevention and control of postharvest penicilliosis of pear fruits and storage and preservation of the pear fruits. The application comprises the steps of: activating and culturing pichia guilliermondii, centrifuging to obtain thalli, preparing a yeast suspension and an alginate oligosaccharide solution by using sterile water, and mixing the two solutions to obtain a mixed solution; after punching the surfaces of pear fruits, injecting the mixed solution, and injecting an isopyknic penicillium expansum spore suspension after 2 hours, so as to effectively control penicilliosis; or directly and uniformly spraying the mixed solution on the surfaces of the pear fruits, and naturally air-drying, so that the application in prevention and control of the postharvest penicilliosis of the pear fruits and storage and preservation of the pear fruits can be implemented. According to the invention, postharvest penicilliosis and natural rot of the pear fruits can be effectively controlled, so that the loss caused by postharvest diseases of the pear fruits is reduced; and meanwhile, the application has no adverse effect on main quality indexes of the harvested pear fruits, is convenient to operate, safe and environment-friendly, and has remarkable economic benefits and social benefits.

Description

technical field [0001] The invention belongs to the technical field of postharvest disease biological control of fruits, and in particular relates to the use of fucoidan oligosaccharides combined with Pichia mongolica in the prevention and storage of blue mold after harvesting pear fruit. Background technique [0002] As one of the five major fruits in my country, pear fruit is widely loved by consumers and has great medicinal value. The picked pears undergo rapid physiological decay under natural conditions, and their tissues are easily damaged and easily infected by pathogenic microorganisms. According to investigations, in my country, due to the low level of storage and fresh-keeping technology and relatively limited equipment conditions, the loss of pear fruit due to physiological diseases between packaging, storage and transportation to marketing is as high as about 30%. Diseases during storage of pear fruit mainly include physiological diseases such as black heart dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
CPCA23B7/155A23B7/154A23V2002/00A23V2250/28A23V2250/76A23V2200/10
Inventor 张红印韩俊佳赵利娜王远见兰晨周游张晓云王凯利
Owner JIANGSU UNIV
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