Method for preventing and controlling postharvest diseases of grapes by gamma-aminobutyric acid induced culture of sporidiobolus pararoseus Y16

A technology for aminobutyric acid and postharvest diseases, applied in the direction of microorganism-based methods, yeast-containing food ingredients, biochemical equipment and methods, etc., can solve problems such as no related reports, and achieve significant economic and social benefits, Reduce natural decay rate, strong antagonistic effect

Active Publication Date: 2021-10-26
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of biological control, especially in the aspect of biological control of postharvest diseases of grapes, there are no relevant reports at present.

Method used

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  • Method for preventing and controlling postharvest diseases of grapes by gamma-aminobutyric acid induced culture of sporidiobolus pararoseus Y16
  • Method for preventing and controlling postharvest diseases of grapes by gamma-aminobutyric acid induced culture of sporidiobolus pararoseus Y16
  • Method for preventing and controlling postharvest diseases of grapes by gamma-aminobutyric acid induced culture of sporidiobolus pararoseus Y16

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Sporidiobolus pararoseus Y16 is a safe and non-toxic antagonistic yeast screened from Zhenjiang Jurong vineyard in our laboratory. It is now preserved in the China General Microorganism Culture Collection Management Center (CGMCC), and the collection number is: CGMCC No.2.5351 (Based on this yeast has applied for a patent publication: CN201710753559.5 A yeast for controlling postharvest blue mold in apples and its application ).

[0029]The culture procedure is as follows: (1) Liquid activation: inoculate the yeast Y16 in NYDB medium, culture at 180 rpm and 28°C for 24 hours to obtain the activated culture medium; (2) induction culture: you can use step a or step b step to cultivate; a, centrifuge the activated culture medium (8000×g, 10min) to collect the thalline, wash repeatedly with sterile water to remove the culture medium, add an appropriate amount of sterile distilled water to count with a hemocytometer, and adjust the yeast suspension The concentration is 5×10...

Embodiment 2

[0031] Effects of γ-aminobutyric acid-induced S. pseudopinnata Y16 on postharvest grape diseases caused by Aspergillus tubingensis.

[0032] (1) Test plan

[0033] The test variety is grape (Vitis vinifera L.), which is of good commercial maturity, with no surface damage, no infection, and consistent specifications. Rinse the surface with tap water, then disinfect the surface with 0.2% (v / v) sodium hypochlorite (NaClO) for 2 minutes, rinse with tap water to remove residual sodium hypochlorite, and place it in a plastic basket to dry 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, was...

Embodiment 3

[0043] Effects of γ-aminobutyric acid-induced cultivation of Sclerosporium pseudopinnata Y16 on postharvest natural rot and storage quality of grapes

[0044] (1) Test plan

[0045] Grapes with no mechanical damage, uniform size and normal commercial maturity were selected for the test. The grapes were kept in a natural state after picking, and were divided into three groups. (1) Yeast suspension cultured in NYDB medium (Y) was directly sprayed on the surface ; (2) Yeast suspension induced by γ-aminobutyric acid supplemented medium (Y+GABA); (3) Sterile water (as a control group, CK). After the grapes were dried at room temperature, they were individually packaged 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%), and the fruit was measured after 9 days. Indexes related to natural disease incidence and fruit natural storage quality. There were 3 parallels for each ...

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Abstract

The invention belongs to the technical field of biological prevention and control, and particularly relates to a method for preventing and controlling postharvest diseases of grapes by gamma-aminobutyric acid induced culture of sporidiobolus pararoseus Y16. The method comprises the following steps of activating and culturing yeast, inoculating the yeast into an NYDB culture medium added with gamma-aminobutyric acid for induced culture, centrifuging to obtain thalli, and diluting the thalli into 1 * 10 < 8 > cells / mL bacterial suspension by using sterile water; and after punching the surfaces of the grapes, injecting the bacterial suspension, and after 2 hours, injecting an isopyknic aspergillus tubingensis spore suspension to realize effective control of aspergillus tubingensis; or directly and uniformly spraying the surfaces of the grapes with the bacterial suspension and naturally drying, so as to achieve the purpose of postharvest disease prevention and control and storage and preservation of the grapes. The method can effectively control diseases and natural rot caused by aspergillus tubingensis after grape harvesting, has no adverse and significant influence on main quality indexes after grape harvesting, is convenient to operate, is safe and environmentally friendly, and has significant economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of biological control of postharvest diseases of fruits, and in particular relates to a method for preventing and controlling postharvest diseases of grapes by inducing and cultivating Sclerosporium pseudopinnata Y16 with gamma-aminobutyric acid. Background technique [0002] Grapes (Vitis vinifera L.) are one of the most consumed fruits in the world. They have high nutritional value, such as a variety of amino acids, sugars, organic acids and vitamins, and are deeply loved by consumers. my country's grapes have a wide planting area and a complete range of varieties. They are mainly used to make wine, fruit wine, jams and preserves, etc., which have great economic development value and broad market prospects. However, during post-harvest, storage and sales, due to mechanical extrusion and germ infection, fruit rot is prone to occur, making it lose its commodity value and directly causing huge economic losse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23B7/155C12R1/645
CPCC12N1/16A23B7/155A23V2002/00A23V2200/10A23V2250/76
Inventor 张红印许美秋赵利娜肖金玮张晓云杨其亚王凯利
Owner JIANGSU UNIV
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