壳聚糖对芒果香蕉腐败病菌的抑菌性能研究  

Study on Antifungal Activity of Chitosan for Stem-rot Pathogens in Mango and Crown Rot Pathogens in Banana

作　　者：钟秋平[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2005年第11期253-256,共4页Food Science

基　　金：江苏省科技发展计划(高技术研究)项目(BE2003316)

摘　　要：以芒果炭疽病菌、蒂腐病菌及香蕉潜伏炭疽病菌、冠腐病菌为实验菌株,研究了不同pH、酸溶剂的种类对壳聚糖抑菌性能的影响。结果表明:壳聚糖的抑菌率随壳聚糖浓度的提高而提高;在pH4.8或pH6.0的环境中,壳聚糖的抑菌能力较强;壳聚糖的乳酸溶液对芒果蒂腐病菌及香蕉潜伏炭疽病菌、冠腐病菌有很强的抑制力;壳聚糖连续刺激诱导40代后,芒果炭疽病菌、蒂腐病菌及香蕉潜伏炭疽病菌、冠腐病菌的EC50值均有所提高,说明壳聚糖的抑菌能力下降;其中以芒果球二孢霉蒂腐病菌的EC50值变化最显著,说明壳聚糖对其抑菌稳定性最差。The effects ofpH and acid solvent on the antifungal activities of chitosan were studied by testing anthracnose, stemend rot pathogens in Mango fruits and quiescent coUetotrichum musae, crown rot pathogens in banana fruit. The results showed that pH4.8 and pH6.0 were both optimum to the antifungal activity of chitosan. The antifungal activery of chitosan was increased with the increase of its concentration. The activity of inhibition of chitosan in lactic acid was very strong for stem-rot pathogens, quiescent colletotrichum musae, and crown rot pathogens. The EC50 value increased as the tested pathogens increased, but they had some resistance reduced after the isolates were successively stimulated 40 times by application of chitosan. While the Botryodiplodia theobromae Pat. exhibited the worst inhibition capability.

关 键 词：壳聚糖 芒果 香蕉 炭疽病菌 蒂腐病菌 冠腐病菌 抗菌活力 

分 类 号：TS201.3[轻工技术与工程—食品科学]