3种保鲜剂及其复合物体外抗灵武长枣采后主要病原菌研究  

Antibacterial effect of three preservatives and their combinations on major pathogenic fungi in post-harvest Zizphus jujube Mill cv.Lingwu changzao in vitro

作　　者：任玉锋[1] 苏振峰[1] 马文平[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《广东农业科学》2012年第9期91-94,共4页Guangdong Agricultural Sciences

基　　金：宁夏回族自治区自然科学基金(NZ1054)

摘　　要：以灵武长枣采后主要病原真菌黑根霉、皮落青霉、链格孢、粉红聚端孢为试验材料,研究了离体条件下壳聚糖、海藻酸钠、百里香酚及其复合物处理和基质pH值对这4种供试菌的抑菌活性。结果表明,3种保鲜剂及其复合物对供试菌均有不同程度的抑制作用,其中对粉红聚端孢的抑制作用最强,对黑根霉的抑制作用最弱。此外,3种保鲜剂及其复合物在pH 5.4时具有较强的抗菌活性,其中以壳聚糖-百里香酚的抗菌活性最强。In this paper, the antifungal activities of chitosan, sodium alginate, thymol and their combinations and pH levels of culture mediums on major pathogenic fungi in post-harvest Lingwu changzao, such as Rhizopus stolonifer, PeniciUium crustosum, Alternaria alternate （Fr.） Keiss and Trichoderma roseum （Pers.） were investigated in vitro. The results indicated that the three preservatives and their combinations had an inhibitory effect on the four experimental fungi in different degrees. They had a remarkable inhibitory effect on Trichoderma roseum （Pers.） but a weak inhibitory effect on Rhizopus stolonifer. Besides, three preservatives and their combinations had a strong inhibitory effect on the four experimental fungi when pH was 5.4, especially chitosan-thymol had remarkable inhibitory effect on the four experimental fungi.

关 键 词：灵武长枣 病原真菌 抑菌作用 保鲜剂 PH值 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]