酵母甘露聚糖处理对李果实褐腐病及贮藏特性的影响  

Effect of Yeast Mannan Treatment on Storage Characteristics and Brown Rot Disease of Plum Fruits

作　　者：孙晓婷[1] 曹建康[1] 陈妮[1] 龙柳燕[1] 杨雪[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2011年第6期261-264,共4页Food Science

基　　金："十一五"国家科技支撑计划重点项目(2006BAD22B03);国家自然科学基金项目(30700645)

摘　　要：研究酵母甘露聚糖对李褐腐菌(Monilinia fructicola)菌丝生长的影响及对李果实褐腐病的抑制作用。离体抑菌试验表明5、25、50、100g/L的甘露聚糖对李褐腐菌菌丝生长均有抑制作用,且质量浓度越高抑制效果越好。抑菌试验表明,甘露聚糖浸泡处理能有效抑制处理前/处理后损伤接菌的李果实褐腐病病斑扩展。酵母甘露聚糖处理还有效地降低了贮藏期间李果实的质量损失率和呼吸强度,推迟果实转色,从而维持李果实良好的贮藏品质。The effect of yeast mannan treatment on the growth of Monilinia fructicola in potato dextrose agar（PDA） medium and the brown rot disease of plum fruits was studied.In vitro experiments showed that yeast mannan treatment with different concentrations（5,25,50 g/L and 100 g/L） could obviously inhibit the growth of Monilinia fructicola hypha,and the inhibitory effect of yeast mannan treatment on the growth of fungi was in a concentration-dependent manner.In vivo tests showed that yeast mannan treatment could effectively inhibit brown rot disease of plum fruits inoculated with Monilinia fructicola before/after yeast mannan dipping.Yeast mannan treatment could also reduce the respiration intensity and weight-loss rate,and delay the color change of plum fruits stored at 23 ℃,which could maintain better storage quality of plum fruits.

关 键 词：甘露聚糖 李果实 褐腐病 贮藏特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]