Preparation method of yeast biological formulation for prevention and cure of pear disease after picking

A postharvest disease and biological agent technology, applied in botany equipment and methods, biocides, animal repellants, etc., can solve the problems of short antibacterial time, poor adhesion, not very clear, etc., and achieve the goal of inhibiting growth and reproduction Effect

Inactive Publication Date: 2004-12-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current research mainly focuses on the disease prevention and control of apples and peaches, and there are still problems such as low antibacterial effect, short antibacterial time, poor adhesion on the fruit surface and the safety of antagonistic bacteria, which limit their

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: shake the Cryptococcus laurentis thallus in the wort medium of 12°Brix at 28°C at 200 rpm, cultivate and activate for 20 hours, centrifuge at 3000 rpm for 10min, and collect the thalline , directly formulated into 1×10 8 yeast suspension per milliliter, the cells were separated and suspended directly in sterile saline to make a concentration of 2×10 8 Individual / ml yeast suspension, sprayed directly.

Embodiment 2

[0013] Example 2: shake the Cryptococcus laurentis thalline in the wort medium of 12°Brix at 28°C at 190 rpm, cultivate and activate for 22 hours, centrifuge at 2800 rpm for 10 minutes, and collect the bacteria body, directly prepared into 1×10 8 yeast suspension per milliliter, the cells were separated and suspended directly in sterile saline to make a concentration of 3×10 8 Individual / ml yeast suspension, sprayed directly.

Embodiment 3

[0014] Example 3: shake the Cryptococcus laurentis thalline in the wort medium of 10°Brix at 29°C at 180 rpm, cultivate and activate for 24 hours, centrifuge at 2500 rpm for 12 minutes, and collect the bacteria Body, freeze-dried at minus 40°C with a freeze dryer to make dry powder, and stored at 4°C for later use. When used, the dry powder was directly suspended in sterile saline, and the concentration was 2×10 8 Individual / ml yeast suspension, sprayed directly.

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PUM

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Abstract

The preparation process of biological yeast preparation for preventing and treating post-picking diseases of pear includes shaking table culture of Lorenzini cryptococcales in malt juice culture medium, centrifugal separation, collecting thallus, compounding Lorenzini cryptococcales suspension of 1E8-5E8/ml or preparing dry powder with freeze drying machine at -40 to -45 deg.c, and storing. The biological yeast preparation of the present invention can tolerate harsh environment of high temperature, low temperature, field, etc. and may be used before or after picking of pear to prevent and treat blue mold and botrytis. It has no influence on the quality of pear and no harm on human body.

Description

technical field [0001] The invention relates to microbial fungi and extracts thereof, in particular to a method for preparing yeast biological preparations for preventing and treating postharvest diseases of pears. Background technique [0002] Post-harvest rot of fruits and vegetables is mostly caused by fungi, and the method of preventing and treating fungal diseases for a long time is mainly to use chemical fungicides (pesticides). However, due to the long-term use of chemical fungicides, pathogenic bacteria will develop resistance to the fungicides and reduce the effect of pesticide use. What is more serious is that the use of pesticides will cause harm to public health, and pesticide residues will pollute the environment. At present, Chemical fungicides have been banned in many countries. In order to improve the fresh-keeping period of fruits, people have to seek safe, non-toxic and effective new methods that can replace the current chemical fungicides. In recent year...

Claims

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Application Information

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IPC IPC(8): A01N63/02
Inventor 郑晓冬张红印傅承新孙萍
Owner ZHEJIANG UNIV
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