植酸结合胶红酵母对桃果采后根霉病的控制  

Control of postharvest Rhizopus decay of peaches by phytic acid in combination with Rhodotorula mucilaginosa

作　　者：杨其亚[1] 张红印[1] 庞水秀[1] 靳莎莎[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2012年第5期352-355,共4页Science and Technology of Food Industry

基　　金：江苏省自然科学基金(BK2009214);江苏高校优势学科建设工程资助项目

摘　　要：为了寻找一种能够代替化学杀菌剂控制桃果采后病害的方法,研究了植酸与胶红酵母结合使用对桃果采后根霉病的控制效果。结果表明,0.15%植酸与胶红酵母结合使用能显著降低桃果采后根霉病发病率,防治桃果自然腐烂的发生,并且对果实贮藏品质没有产生不利影响;能诱导桃果多酚氧化酶(PPO)、过氧化物酶(POD)活性的提高,同时可以抑制丙二醛(MDA)含量的增加。In order to search for an alternative to synthetic fungicides for the control of postharvest decay of peach fruits,the potential of using phytic acid in combination with Rhodotorula mucilaginosa for the control of postharvest Rhizopus decay of peaches was investigated.The results showed that the combined treatment of 0.15% PA with R.mucilaginosa significantly decreased Rhizopus decay incidence of peaches,remarkably controled the natural development of decay of peaches and did not impair postharvest quality parameters of these fruits under normal shelf-life condition.The combined treatment increased the activity of POD,PPO and reduced the content of MDA of peaches.

关 键 词：植酸 胶红酵母 桃果 根霉病 控制 

分 类 号：TS205[轻工技术与工程—食品科学]