Pan.vagans capable of efficiently antagonizing penicillium and botrytis cinerea and application of Pan.vagans in kiwi fruit storage

Abstract

The invention provides a Pan.vagans capable of efficiently antagonizing penicillium and botrytis cinerea and application of the Pan.vagans in kiwi fruit storage. The Pan.vagans Pan. Var BWL1 is preserved in China Center for Type Culture Collection (CCTCC) on January 4, 2021, and the preservation number is CCTCC NO: M2021001. The Pan.vagans Pan. Var BWL1 is obtained through screening and can efficiently antagonize penicillium and botrytis cinerea.

Description

technical field [0001] The invention relates to a high-efficiency biocontrol bacterium antagonizing Penicillium and Botrytis cinerea and its application in kiwifruit storage, which belongs to the technical field of agricultural product storage. Background technique [0002] Kiwi fruit is native to my country and is known as the "King of VC" and "King of Fruits" because of its extremely high content of vitamin C. Its pulp is fragrant, rich in water, and sweet and sour, so it is very popular among people. However, kiwifruit is very susceptible to pathogenic bacteria during postharvest storage. According to statistics, the annual loss of kiwifruit due to postharvest rot is as high as 20-30%, which brings huge economic losses to the kiwifruit industry and greatly limits the industry. rapid development. [0003] The fungal diseases that cause kiwifruit postharvest rot mainly include gray mold and penicillium. Botrytis cinerea is the most important postharvest disease of kiwifru...

AI Technical Summary

Problems solved by technology

However, the spores of Penicillium and Botrytis can survive for a long time at temperatures above the freezing point, so low-temperature storage cannot solve the problem of Penicillium and Botrytis contamination of kiwifruit postharvest

Chemical antibacterial agents, such as 1-methylcyclopropene (1-MCP), have been widely used in the storage and preservation of kiwifruit, which significantly prolongs the storage time and shelf life of kiwifruit; however, after 1-MCP treatment and long-term After the kiwi fruit stored at low temperature is released from the warehouse, the fruit often fails to ripen and soften normally during the shelf life, the inherent flavor is weak and the eating quality is seriously reduced, and even the phenomenon of "zombie fruit" with rotten but not soft fruit appears, all of which are harmful to kiwi fruit. have a huge impact on sales and merchandising

At the same time, chemical antibacterial agents not only pollute the environment, but also tend to remain, which poses a potential threat to human health, and long-term use may lead to the emergence of drug-resistant strains

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