热处理结合β-氨基丁酸对苹果采后青霉病的控制  

Effect of Hot Water Treatment Combined with β-Aminonbutyric Acid on Incidence of Blue Mold Rot Disease in Postharvest Apple Fruits

作　　者：李永才[1] 尹燕[1] 陈松江[1] 毕阳[1] 申晓晶[1] 吴岳华[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2011年第6期265-269,共5页Food Science

基　　金：国家自然科学基金项目(30960243)

摘　　要：研究热处理、β-氨基丁酸(BABA)及其复合处理对苹果青霉病控制效果的影响,并对其复合处理条件进行优化。研究表明45℃热处理和BABA单独处理均能降低处理后损伤接种Penicillium expansum的苹果病斑直径的扩展,45℃热处理8min与50mmol/L BABA处理5min其病斑直径仅为对照的82.86%、80.76%。初步复合处理实验表明热与BABA复合处理先后顺序对青霉病控制效果无显著性差异,处理间隔时间对控制效果有一定的影响。对复合处理条件进行正交试验优化,结果表明热处理时间对试验结果的影响最大,最优处理条件为45℃热处理6min、间隔10min后以50mmol/L BABA浸泡处理。验证实验表明,热与BABA复合处理能有效缩短热处理时间并显著地提高对苹果采后青霉病的控制效果。The effects of hot water treatment and/or β-aminobutyric acid（BABA） treatment on the incidence of blue mold rot disease in postharvest apple fruits were studied.Combined hot water and BABA treatment conditions were also optimized by orthogonal array design.The results showed that hot water and BABA treatment alone could effectively reduce lesion diameter of apple inoculated with Penicillium expansum.The lesion diameters of apple fruits treated with 45 ℃ hot water alone for 8 min and with 50 mmol/L BABA alone for 5 min were 82.86% and 80.76%,respectively,when compared with the control.In addition,the combined order of hot water and BABA had no significant effect on disease control;however,the interval time had an obvious effect on disease control.The optimal conditions for combined hot water and BABA treatment were hot water treatment at 45 ℃ for 6 min and then 50 mmol/L BABA treatment for 5 min with an interval of 10 min.Validation experiments also indicated that combined treatment with hot water and BABA can effectively shorten duration time of heat treatment and significantly improve disease control capability for blue mold rot in postharvest apple fruits.

关 键 词：苹果 青霉病 热处理 Β-氨基丁酸 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S668.4[轻工技术与工程—食品科学与工程]