壳聚糖对葡萄果实的抑菌作用和涂膜保鲜技术  

Antifungal effect and filming preservation activity of chitosan on grape fruit

作　　者：冯波[1] 曾虹燕[1] 袁刚[1] 郭强[1] 唐裕芳[1] 

机构地区：[1]湘潭大学食品与生物工程系,湖南湘潭411105

出　　处：《福建农林大学学报（自然科学版）》2006年第1期98-101,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：湖南省科技厅资助项目(02SSY1001-11)

摘　　要：分离并初步鉴定了引起葡萄果实变质的2种病原菌:灰霉菌(Botrytis cinerea)和交链孢菌(Alternariasp.).通过体外抗菌性试验和涂膜保鲜试验,研究常温下壳聚糖对葡萄的抑菌保鲜作用,结果表明,壳聚糖能抑制灰霉菌和交链孢菌的生长.1%壳聚糖涂膜处理葡萄可减缓果肉组织的腐败,减少葡萄在贮存期间的重量损失及单宁、VC、可滴定酸等营养成分的损失.Two kinds of causative pathogens of grape decay, Botrytis cinerea and Alternaria sp. , were separated and identified. The effects of chitosan on grape preservation were studied at normal temperature by both antibiotic activity experiment in vitro and filming treatment on grape peel. The results indicated that the effects of chitosan on inhibition against B. cinerea and Ahernaria sp. were significant. Filming treatment with 1% chitosan degraded the decaying rate of the flesh tissue, and reduced the loss of both weight and contents of nutritious substances such as tannin, Vc, titrable acid and so on.

关 键 词：壳聚糖 葡萄 抑菌性 涂膜保鲜 

分 类 号：S668.4[农业科学—果树学]