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
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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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