The method of γ-aminobutyric acid inducing and cultivating Saccharomyces pseudopinum y16 to prevent and control postharvest diseases of grapes

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, Effect of increasing antagonistic activity and reducing natural decay rate

Active Publication Date: 2022-07-22
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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  • The method of γ-aminobutyric acid inducing and cultivating Saccharomyces pseudopinum y16 to prevent and control postharvest diseases of grapes
  • The method of γ-aminobutyric acid inducing and cultivating Saccharomyces pseudopinum y16 to prevent and control postharvest diseases of grapes
  • The method of γ-aminobutyric acid inducing and cultivating Saccharomyces pseudopinum y16 to prevent and control postharvest diseases of grapes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0029]The culture procedure is: (1) Liquid activation: Inoculate Saccharomyces pseudospora pink Y16 in NYDB medium, and cultivate at 180rpm and 28°C for 24h to obtain an activated culture solution; (2) Induction culture: step a or b can be used Steps to cultivate; a. Centrifuge the activated culture solution (8000×g, 10min) to collect the bacterial cells, repeatedly wash with sterile water to remove the medium, add an appropriate amount of sterile distilled water to count with a hemocytometer, and adjust the...

Embodiment 2

[0031] Control effect of γ-aminobutyric acid-induced Saccharomyces pyogenes Y16 on postharvest diseases caused by Aspergillus tabin.

[0032] (1) Test plan

[0033] The test variety was grape (Vitis vinifera L.), with good commercial maturity, no surface damage, no infection, and consistent specifications. The surface was rinsed with tap water, then disinfected with 0.2% (v / v) sodium hypochlorite (NaClO) for 2 min, rinsed with tap water to remove residual sodium hypochlorite, and placed in a plastic basket to dry for use.

[0034] The activation steps of mold before use are as follows: (1) Take 1 mL of mold spore suspension and inoculate it into sterilized PDB medium, and cultivate for 24 hours under a constant temperature shaker (120 rpm, 25° C.). (2) Take an appropriate amount of mold and streak on the PDA medium, cultivate 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 desired concen...

Embodiment 3

[0043] Effects of γ-aminobutyric acid-induced culture of Saccharomyces sp. pseudopinum Y16 on postharvest natural rot and storage quality of grapes

[0044] (1) Test plan

[0045] The grapes with no mechanical damage, uniform size and normal commercial maturity were selected for the test. After picking, the grapes were kept in their natural condition and divided into three groups. ; (2) Yeast suspension (Y+GABA) induced by γ-aminobutyric acid supplemented medium; (3) Sterile water (as a control group, CK). After the grapes were dried at room temperature, they were individually packaged in fresh-keeping bags, then placed in plastic baskets, sealed with plastic wrap, and stored in a constant temperature and humidity incubator (20°C, RH 95%). The relative indicators of natural disease incidence and natural storage quality of fruit. Experiments were repeated three times with 3 parallels per treatment with 18 grapes per parallel. The inhibitory effect of γ-aminobutyric acid-indu...

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Abstract

The invention belongs to the technical field of biological control, and in particular relates to a method for preventing and controlling postharvest diseases of grapes by γ-aminobutyric acid-induced culture of Saccharomyces pseudopinum sp. Y16; Induced culture in acid NYDB medium, centrifuged to obtain bacterial cells, diluted with sterile water to 1 × 10 8 cells / mL bacterial suspension; inject the bacterial suspension after drilling holes on the surface of the grapes, and inject an equal volume of Aspergillus tabin spore suspension after 2 hours to achieve effective control of Aspergillus tabin; The surface of the grapes can be naturally dried to realize the prevention and control of post-harvest diseases and the purposes of storage and preservation; the invention can effectively control the diseases and natural rot caused by Aspergillus tabin after the grapes are harvested, and at the same time, the main quality indicators of the post-harvest grapes have no effect. Adverse and significant impact, easy to operate, safe and environmentally friendly, with significant economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of post-harvest disease biological control of fruits, in particular to a method for preventing and controlling post-harvest diseases of grapes by inducing and culturing Saccharomyces pseudopinum saccharomyces Y16 with γ-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 loved by consumers. my country's grape planting area is wide and the variety is complete, mainly used for brewing wine, making fruit wine, jam and candied fruit, etc., with great economic development value and broad market prospects. However, during post-harvest, storage and sales, due to mechanical extrusion and bacterial infection, fruit rot is very likely to occur, causing it to lose its commodity value and directly cause huge economic losses to relevant ...

Claims

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Application Information

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Patent Type & Authority Patents(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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