Treatment method for inhibiting brown rot of picked peaches and application

Abstract

The invention provides a method for inhibiting brown rot of picked peach fruits and application thereof, in particular to a method for treating and preventing brown rot of peach fruits by using L-glutamic acid, and the soaking concentration of the L-glutamic acid is 10mM / L. Peach fruits are subjected to postharvest soaking treatment by using a treatment solution. According to the method, the peach fruit brown rot can be obviously inhibited at normal temperature, and meanwhile the shelf life and the postharvest quality of the peach fruits are not affected. The invention discloses that L-glutamic acid treatment can significantly inhibit peach fruit brown rot for the first time, can be used for preparing a fruit and vegetable fresh-keeping preparation which is simple, convenient, efficient, green, safe and low in cost, and has a good application prospect.

Description

Technical Field

[0001] The invention belongs to the field of agricultural science and technology, and in particular relates to a treatment method for inhibiting postharvest brown rot of peaches and an application thereof, and can be applied in inhibiting the brown rot of peach fruits. Background Art

[0002] Brown rot is an infectious disease caused by M. fructicola, and is one of the main causes of postharvest spoilage of drupes such as peaches and plums, as well as pears and other kernel fruits. The colonies of M. fructicola are grayish white to grayish brown, gradually turning dark brown over time, showing concentric circles. M. fructicola infects fruits mainly through wounds, forming brown circular spots on the fruit with white or brown hyphae and conidia, causing serious postharvest losses.

[0003] Peach fruit has a thin and juicy skin and is easily perishable after harvest. Postharvest fungal diseases are the main cause of postharvest losses of peach fruit, and brown rot is an important disease that causes serious economic losses to peach fruit.

[0004] Chemical control is currently the method for controlling brown rot. The long-term use of chemical fungicides will lead to problems such as food safety and environmental pollution. It is crucial to study green, efficient and low-cost control methods.

[0005] L-glutamic acid is an important synthetic food flavoring (GB 2760), which has been widely added to various foods, with an annual demand of about 2.5 million tons. Studies have shown that L-glutamic acid can not only enhance the flavor of food, but also inhibit post-harvest fungal diseases of fruits. For example, L-glutamic acid treatment can inhibit gray mold of tomato fruits and penicillium of pear fruits. However, the inhibitory effect of L-glutamic acid treatment on brown rot has not been reported. The present invention intends to study the inhibitory effect of glutamic acid on brown rot and apply it on peach fruits. Summary of the invention

[0006] The object of the present invention is to provide a treatment method for inhibiting postharvest brown rot of peach, which is a method for preventing and controlling brown rot of peach fruit by using L-glutamic acid treatment, and is achieved by the following steps: L-glutamic acid solution is used as a treatment agent, the concentration of L-glutamic acid in the treatment agent is 10mM / L, the surface of peach fruit is washed with clean water, and then 0.05% sodium hypochlorite solution is used to soak the peach fruit for 3 minutes, and then washed with clean water and dried at room temperature. The dried peach fruit is immersed in the treatment solution for 10 minutes. The immersion temperature of the treatment solution is 20-25°C. After the immersion is completed, it is naturally dried and stored at 20°C.

[0007] Another object of the present invention is to use the treatment method in inhibiting brown rot of peach fruit after harvest. Brown rot of peach is a postharvest disease of fruit caused by Sclerotinia sclerotiorum. Under specific concentration, temperature and time, treatment with L-glutamic acid can significantly inhibit the occurrence of brown rot of peach fruit, effectively reducing the occurrence of brown rot of peach after harvest. L-glutamic acid can be used to prepare biological preservatives and establish safe, environmentally friendly, cheap and efficient technology for preventing and controlling brown rot of agricultural products after harvest.

[0008] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention discloses for the first time that L-glutamic acid can effectively reduce the brown rot of peach fruit caused by Pseudomonas sclerotiorum, and discloses the treatment method and concentration of L-glutamic acid for preventing and controlling the brown rot of peach fruit. (2) The L-glutamic acid used in the present invention can be used as a food flavoring (GB 2760), and the oral TDLo of L-glutamic acid for humans is 71 mg / kg, and the oral LD50 of L-glutamic acid for rats is 36 mg / kg. Compared with traditional chemical control methods, it is safer, more efficient, green and environmentally friendly, and provides a basis for the development of new preservatives. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 This is the control effect of 10mM / L L-glutamic acid treatment on peach brown rot.

[0010] Figure 2 The effect of 10 mM / L L-glutamic acid treatment on peach brown rot caused by M. fructicola.

[0011] Figure 3 This is the effect of 10mM / L L-glutamate treatment on the ethylene release rate of postharvest peach fruit.

[0012] Figure 4 The effect of 10 mM / L L-glutamic acid treatment on the softening of postharvest peach fruit.

[0013] Figure 5 This is the effect of 10mM / L L-glutamate treatment on the soluble solids (TSS) content of postharvest peach fruit. DETAILED DESCRIPTION

[0014] The present invention is further described in conjunction with the accompanying drawings and embodiments.

[0015] Example 1: Inhibition of Peach Fruit Infection by L-Glutamic Acid Treatment

[0016] 1. Experimental Materials

[0017] 1) Test fruits Fresh 80% ripe 'Lake View Honeydew' peaches with no disease, no mechanical damage, and consistent maturity and size were selected for the test.

[0018] 2) Test strains Monilinia fructicola (classification name: Monilinia fructicola Bo-P-Jun-01) is deposited in the China Center for Type Culture Collection, with the deposit address: Wuhan University, Wuhan, China. The deposit date is August 31, 2022, and the deposit number is CCTCC NO: M 20221349. The strains used in this case were all preserved within four generations.

[0019] 3) Experimental Materials Deionized water, V8 vegetable juice (abbreviated as V8), calcium carbonate, agar powder, vernier caliper, and L-glutamic acid were purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0020] 2. Experimental Methods Take 340mL (1 bottle) of V8 vegetable juice, add 1.89g of calcium carbonate and 18.9g of agar powder, then add 605mL of deionized water, then sterilize, and pour into culture dishes (a total of 60 culture dishes, the culture dishes are 90mm*60mm) for subsequent use.

[0021] Take the bacterial cake and place it in the center of the V8 culture medium in the clean bench, and culture it at 25°C and 75% relative humidity for 5 days.

[0022] The 5-day-old M. fructicola was resuspended in 0.9% saline to obtain a spore solution of M. fructicola. The spore concentration was 5*10 5 spores / mL.

[0023] Use 0.05% sodium hypochlorite solution to soak peach fruits for 3 minutes, then wash with clean water and dry them.

[0024] The treatment group used 10mM / L L-glutamic acid solution to soak peach fruits for 10 minutes and then dried them. The control group used clean water to soak peach fruits for 10 minutes and then dried them.

[0025] Use special equipment to poke a 2mm wide wound on the equatorial surface of the peach fruit. After drying, add 5μL of spore liquid of Pseudomonas aeruginosa to each fruit. After the spore liquid is completely absorbed, place it flat in a basket, cover it with plastic wrap, and place it at 20℃. Take pictures every day and record the length of the plaque diffusion.

[0026] 3. Results Analysis L-glutamic acid has a significant inhibitory effect on the incidence of Sclerotinia sclerotiorum on peach fruits. Figure 1 and Figure 2 When L-glutamic acid was treated at a concentration of 10 mM / L, it could significantly inhibit the mycelial growth of Pseudomonas sclerotiorum, thereby alleviating the brown rot symptoms of peach fruits without causing phytotoxicity to peach fruits ( Figure 1 and Figure 2 ).

[0027] Example 2: Effect of L-glutamic acid treatment on postharvest preservation of peach fruit

[0028] 1. Experimental Materials

[0029] 1) Test fruits Fresh 80% ripe 'Lake View Honeydew' peaches, same as in Example 1.

[0030] 2) Experimental Materials Deionized water and L-glutamic acid were purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0031] 2. Experimental Methods

[0032] Use 0.05% sodium hypochlorite solution to soak peach fruits for 3 minutes, then wash with clean water and dry them.

[0033] The treatment group used 10mM / L L-glutamic acid solution to soak peach fruits for 10 minutes and then dried. The control group used clean water to soak peach fruits for 10 minutes, then dried, placed flat in a basket, covered with plastic wrap, and placed at 20℃.

[0034] The ethylene release rate, fruit firmness and TSS content of peach fruit were measured at 0d, 1d, 3d, 5d and 7d.

[0035] 3. Results Analysis The results of the preservation experiment showed that treatment with 10 mM / L L-glutamate did not affect the ethylene release, fruit softening and TSS content of peach fruits after harvest ( Figure 3 , Figure 4 and Figure 5 ).

[0036] In summary, L-glutamic acid treatment can significantly inhibit the occurrence of postharvest brown rot in peach fruits without affecting the postharvest quality of peach fruits.

[0037] The above is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art to which the present application belongs, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be regarded as the protection scope of the claims of the present invention.

Claims

1. A method for inhibiting postharvest brown rot of peach, characterized in that: The method is achieved by the following steps: washing the surface of the peach fruit with clean water, then soaking the peach fruit in 0.05% sodium hypochlorite solution for 3 minutes, then washing with clean water and drying at room temperature, soaking the dried peach fruit in the treatment agent for 10 minutes, and naturally drying the peach fruit after soaking.

2. The processing method according to claim 1, characterized in that: The treating agent is an L-glutamic acid solution, and the concentration of L-glutamic acid in the treating agent is 10 mM / L.

3. The processing method according to claim 1, characterized in that: The treating agent soaking temperature is 20-25°C.

4. The processing method according to claim 1, characterized in that: After the treatment, the soaked peach fruits were naturally dried at room temperature and then stored at 20°C.

5. The processing method according to claim 1, characterized in that: The peach fruits are physiologically mature, free from mechanical injuries and pests and diseases, and have uniform fruit size and maturity.

6. Use of the treatment method according to claim 1 in inhibiting brown rot of postharvest peach fruit.

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