Method for preventing and treating postharvest diseases of fruits through leaf mustard fumigation

Abstract

The invention discloses a method for preventing and treating postharvest diseases of fruits by using mustard fumigation, which comprises the following steps: harvesting whole mustard or mustard stems and leaves of a mustard variety No. 1 in a full-bloom stage, drying at the temperature of not more than 50 DEG C, and crushing to prepare a mustard fresh-keeping substance; when in use, the leaf mustard fresh-keeping substance is wetted by adding water, and is placed in a fruit box for fumigation treatment, so as to prevent and treat postharvest diseases of fruits. Researches show that the natural morbidity of fruits such as apples under the storage condition can be remarkably inhibited through fumigation treatment of the 'Tui No.1' leaf mustard, and a good control effect on soft rot, gray mold and the like of the picked fruits under the normal temperature condition is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of biological control of post-harvest diseases of fruits, and in particular to a method for controlling post-harvest diseases of fruits by fumigating mustard variety "Di No. 1". The fresh-keeping material prepared by drying the mustard has a significant control effect on major post-harvest diseases of apples, peaches, strawberries, grapes and citrus through fumigation. Background Art

[0002] my country is the world's largest producer of fruit. There are many kinds of fruit products, and most of them are harvested seasonally and put on the market in batches. Since the production area of ​​fruit is far away from the city, a certain storage and transportation cycle is required to regulate it. However, during this period, a large amount of post-harvest losses often occur, among which diseases are the main cause, with annual losses reaching tens of billions of yuan. Post-harvest diseases of fruit are generally dominated by fungal diseases, and common ones include gray mold caused by Botrytis cinerea, penicillium caused by Penicillium expansum, and soft rot caused by Rhizopus stolonifer, which cause huge economic losses to the fruit industry every year and have long been a problem that hinders the further development of the fruit industry. At present, the control of post-harvest diseases of fruit mainly relies on chemical fungicides, such as imazalil, thiabendazole and pyrimethanil, but the long-term and widespread use of chemical fungicides will induce drug resistance of pathogens, easily lead to environmental pollution, and even affect food safety and endanger human health. Therefore, it is urgent to study efficient, economical, safe and environmentally friendly prevention and control measures. Biological control has gradually become a research hotspot for post-harvest fruit disease prevention and control due to its non-toxic, environmentally friendly, safe and effective characteristics. Biological fumigation is a method of inhibiting or killing harmful organisms by using volatile biocidal gases produced during the decomposition of plant organic matter. At present, there are many studies on the biological fumigation effect of Brassica plants. Plant tissues including mustard, cabbage and cauliflower contain a large amount of thioglucosidase. The substance itself has low biocidal activity, but it can be hydrolyzed by the plant-derived enzyme-myrosinase produced by itself during the decay process to form volatile and highly biocidal isothiocyanate substances, thereby inhibiting pathogenic microorganisms. Studies have shown that the content of thioglucosidase in Brassica plant tissues varies from species to species, and is also related to the growth period and position of the plant. my country is rich in Brassica plant resources. Finding and breeding plant materials with high thioglucosidase content is an important research direction to improve the effect of biological fumigation. Summary of the invention

[0003] The purpose of the present invention is to provide the application of mustard variety "Di No. 1" in biological control of post-harvest diseases of fruits.

[0004] Another object of the present invention is to provide a method for preventing and controlling post-harvest fruit diseases.

[0005] Another object of the present invention is to provide a post-harvest fruit preservative.

[0006] Through a large number of preliminary screenings, the inventors obtained a mustard variety "Di No. 1" which has significantly higher inhibitory activity against post-harvest fruit pathogens such as Botrytis cinerea than other mustard varieties. Further, through a drying method, the whole mustard plant or the stems and leaves of the mustard variety "Di No. 1" were made into a mustard preservative, which can significantly inhibit post-harvest fruit pathogens and prevent post-harvest fruit diseases without affecting the post-harvest quality of the fruit.

[0007] The purpose of the present invention can be achieved through the following technical measures:

[0008] Application of mustard variety “Di No. 1” in the prevention and control of post-harvest diseases of fruits.

[0009] As a preferred technical solution, in the above application, the whole mustard plant or mustard stems and leaves of the mustard variety "Di No. 1" in full flowering period are harvested, dried at a temperature not exceeding 50°C, and then crushed to make a mustard preservative material, which is stored at room temperature; when ready for use, the mustard preservative material is moistened with water and placed in a fruit box for fumigation treatment to prevent and control post-harvest diseases of the fruit.

[0010] Further preferably, the fruit is at least one of apple, peach, strawberry, grape and citrus.

[0011] Further preferably, the pathogen of the post-harvest fruit disease is at least one of Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer.

[0012] A method for preventing and controlling post-harvest diseases of fruits comprises the following steps: harvesting whole mustard plants or stems and leaves of the mustard variety "Di No. 1" in full bloom, drying at a temperature not exceeding 50°C, and then crushing the mustard plants to make a mustard preservative material, which is then stored at room temperature; when ready for use, the mustard preservative material is moistened with water, placed in a fruit box for fumigation treatment, and thereby preventing and controlling post-harvest diseases of fruits.

[0013] A post-harvest fruit preservative is prepared by harvesting whole mustard plants or stems and leaves of the mustard variety "Di No. 1" in full bloom, drying at a temperature not exceeding 50°C, and then crushing the harvested mustard plants to make a fruit preservative, which is then stored at room temperature. When the fruit preservative is to be used, water is added to moisten the fruit preservative, and the fruit preservative is placed in a fruit box for fumigation treatment to prevent and control post-harvest fruit diseases.

[0014] The most critical invention point of the present invention is that a mustard variety with a high content of glucosinolate is screened out from numerous existing mustard varieties through large-scale screening. The mustard variety has a more significant antibacterial effect on pathogens that can cause post-harvest diseases of fruits. The mustard of this variety is used to make a fruit preservative, and post-harvest biological fumigation treatment of fruits is carried out, which has a significant post-harvest fruit preservation effect.

[0015] Advantages of the present invention:

[0016] Compared with other preservation methods, the present invention has many advantages: (1) The preservation material is derived from the "Di No. 1" mustard in full bloom, which is easy to grow and low in cost, and can be prepared by drying at 50°C, with a simple process and easy operation, while greatly reducing the production cost; (2) The preservation material can achieve a significant effect on controlling post-harvest diseases of fruits at room temperature, further reducing the preservation cost and expanding the scope of application; (3) The present invention effectively reduces the incidence of fruits such as apples, prolongs the storage time, and provides a new method for fruit preservation. The present invention is of great significance for the green prevention and control of post-harvest diseases of fruits and the sustainable development of the industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a comparison of the inhibitory effects of "Di No. 1" and other mustard varieties on Botrytis cinerea.

[0018] Figure 2 The inhibitory effect of different concentrations of "Di No. 1" mustard preservative on Botrytis cinerea.

[0019] Figure 3 The control effect of mustard preservatives on apple gray mold.

[0020] Figure 4 The effect of mustard preservatives on the postharvest quality of apples;

[0021] Among them, A is the hardness of the apple; B is the weight loss rate of the apple; C is the soluble solids content of the apple. DETAILED DESCRIPTION

[0022] Plant-derived natural preservatives have the advantages of safety and environmental protection, and have become an important direction for controlling post-harvest diseases of fruits. Therefore, the applicant has previously found through large-scale screening that the preservative material made from the mustard variety "Di No. 1" has significant inhibitory activity against post-harvest diseases of fruits caused by Botrytis cinerea and Penicillium expansum, and has the potential to be developed into a natural plant preservative. The present invention will be described in more detail with the help of the following examples.

[0023] Example 1 Antibacterial effect of "Di No. 1" mustard

[0024] The whole mustard plant or mustard stem and leaf of the mustard variety "Di No. 1" in full bloom is harvested, dried at 50°C, crushed and made into a mustard preservation material, and stored at room temperature; when it is used, water is added to moisten the mustard preservation material. The mustard variety "Di No. 1" can be purchased from a vegetable seed store on the market.

[0025] The antibacterial activity of different mustard varieties against Botrytis cinerea was compared using a plate antibacterial test. Botrytis cinerea, which had been cultured for about 7 days, was inoculated in the center of one of the grids of a two-grid culture dish containing PDA culture medium. 25 g / L of mustard preservative material was placed in the other half of the two-grid culture dish. The culture dish was sealed and placed in a 25°C constant temperature incubator for dark culture. Clean water was used as the control, and each treatment was repeated 3 times. When the control colony expanded to 1 cm from the edge of the culture dish, the colony diameter was measured, and the growth inhibition rate of different mustard varieties on Botrytis cinerea was calculated. The calculation formula for the inhibition rate (%) is: (control growth diameter-treatment growth diameter) / control growth diameter×100. The results showed that the inhibition rate of the "Di No. 1" mustard variety on Botrytis cinerea after fumigation treatment was significantly higher than that of other mustard varieties. Results are shown in Figure 1 .

[0026] Example 2: Inhibitory activity of mustard preservatives against Botrytis cinerea

[0027] In order to obtain a mustard preservative suitable for practical application, the present invention harvests the stems and leaves of "Di No. 1" mustard in full bloom, dries them at 50°C, and then crushes them to make a mustard preservative, which is then stored at room temperature. The inhibitory activity of mustard preservatives of different concentrations on Botrytis cinerea was determined by a plate antibacterial test. The results showed that mustard preservatives of different concentrations (5, 10, 15, 20, 25 g / L) all had an inhibitory effect on Botrytis cinerea, and the higher the concentration, the stronger the inhibitory ability. See the results. Figure 2 .

[0028] Example 3: Testing of mustard fresh-keeping substances for preventing and controlling apple gray mold

[0029] In order to test the actual application effect of mustard preservatives, the present invention weighs a certain amount of preservatives to determine its preventive and therapeutic effect on apple gray mold (caused by Botrytis cinerea). Pick fresh and intact apples and place them in a plastic box (specifications: 30.5cm×23.5cm×11.5cm), with 5 apples in each plastic box; use a sterile needle to make a small wound on each apple, and inoculate the Botrytis cinerea cake that has been cultured for 7 days into the small wound; weigh a certain amount (15g / L, 25g / L, 35g / L) of mustard preservatives, moisten them with water and place them in a disposable plastic cup, place them in a box containing apples, seal them with plastic wrap and place them at room temperature, with 3 replicates for each treatment. Regularly observe and measure the disease diameter on the surface of the apples, take pictures and record the results. The results show that treating apples with different concentrations of mustard preservatives can significantly inhibit gray mold caused by Botrytis cinerea, and greatly reduce the disease rate of post-harvest apples. The results are shown in Figure 3 .

[0030] Example 4: Effect of mustard fresh-keeping substances on apple quality

[0031] In order to detect the effect of mustard preservatives on the post-harvest quality of apples, apples were placed in a sealed plastic box containing 25 g / L mustard preservatives, treated with sterile water as a blank control, and then stored in a constant temperature and humidity incubator (4°C, RH 90%) for 20 days. The decay of the apples was observed, the decay rate was recorded, and the hardness, weight loss rate, and soluble solids of the apples were measured. The results showed that compared with the control, the hardness, weight loss rate, and soluble solids content of the apples were not affected by the fumigation treatment with mustard preservatives for 20 days, indicating that mustard preservatives do not affect the post-harvest quality of apples. See the results. Figure 4 .

Claims

1. The application of mustard variety "Di No. 1" in the prevention and control of post-harvest diseases of fruits is characterized by: The whole mustard plant or the stems and leaves of the mustard variety "Di No. 1" in full bloom are harvested, dried at a temperature not exceeding 50°C and then crushed to make a mustard preservative; when ready for use, the mustard preservative is moistened with water and placed in a fruit box for fumigation treatment to prevent and control post-harvest diseases of the fruit.

2. The use according to claim 1, characterized in that: The fruit is at least one of apples, peaches, strawberries, grapes and citrus.

3. The use according to claim 1, characterized in that: The pathogen of the post-harvest fruit disease is at least one of Botrytis cinerea, Penicillium expansum and Rhizopus glabrata.

4. A method for preventing and controlling postharvest diseases of fruits, characterized in that: The whole mustard plant or the stems and leaves of the mustard variety "Di No. 1" in full bloom are harvested, dried at a temperature not exceeding 50°C and then crushed to make a mustard preservative; when ready for use, the mustard preservative is moistened with water and placed in a fruit box for fumigation treatment to prevent and control post-harvest diseases of the fruit.

5. The method according to claim 4, characterized in that The fruit is at least one of apples, peaches, strawberries, grapes and citrus.

6. The method according to claim 4, characterized in that: The pathogen of the post-harvest fruit disease is at least one of Botrytis cinerea, Penicillium expansum and Rhizopus glabrata.

7. A post-harvest fruit preservative, characterized in that: The whole mustard plant or stems and leaves of the mustard variety "Di No. 1" in full bloom are harvested, dried at a temperature not exceeding 50°C, and then crushed to make a fruit preservative; when ready for use, the fruit preservative is moistened with water and placed in a fruit box for fumigation treatment to prevent and control post-harvest fruit diseases.

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