台湾青枣致腐微生物的分离鉴定及其抑制研究  

Isolation,Identification and Inhibition of Microorganisms Causing Mildew and Rot of Zizyphus mauritiana Lam.

作　　者：赵丹丹[1] 王云[2,3] 付晓萍[2] 唐卿雁[2] 李凌飞[2] 

机构地区：[1]云南省农业科学院农业经济与信息研究所,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]腾冲出入境检验检疫局,云南腾冲679110

出　　处：《西南农业学报》2016年第2期379-384,共6页Southwest China Journal of Agricultural Sciences

基　　金：云南省中青年学术和技术带头人后备人才项目(2011CI027);云南省高等学校卓越青年教师特殊培养项目(2014年)

摘　　要：对台湾青枣(Zizyphus mauritiana Lam.)致腐微生物进行分离鉴定,研究导致青枣腐败的微生物种类及其抑制方法。结果表明,本研究共分离到6株细菌和24株霉菌,经形态学方法和分子生物学方法鉴定,细菌属于肠杆菌科的成团泛菌(Pantoea agglomerans),霉菌属于互隔交链孢(Alternaria alternata)、黑附球菌(Epicoccum nigrum)、木贼镰刀菌(Fusarium equiseti)、草茎点霉(Phoma herbarum)和嘴突脐孢(Exserohilum rostratum),其中链铬孢属是优势菌群。采用紫外照射、山梨酸钾-植酸混合液浸泡、55℃热水浸果处理、低温(4℃)贮藏、常温(25℃)贮藏等方法对青枣致腐微生物进行抑制,表明紫外照射对青枣贮藏效果不明显,山梨酸钾-植酸混合溶液浸泡对青枣感官性状产生不利影响,55℃热水浸果处理能延长贮藏期,但会造成一定的缩水现象。低温处理能较好的延长青枣的贮藏期,且未对其感官性状和风味产生显著影响。The microorganisms causing rot of Zizyphus mauritiana Lam. were isolated and identified, and the microbial species and the meth- ods of inhibition were researched. 6 bacteria and 24 moulds were isolated by morphological and molecular methods. The results showed that bacteria belonged to Pantoea agglomerans（ Enterobacteriaceae）, and moulds belonged to Alternaria alternate, Alternaria alternate, Epicoc- cum nigrum, Fusarlum equiseti, Phoma herbarum, Exserohilum rostratum, respectively, among which Alternaria was the dominant fungi. And the inhibition test of microorganisms was carried out by ultraviolet light irradiation, soaking with the mixed solution of potassium sorbate and phytic acid, soaking in hot-water （55 ℃ ） for 10 mins, storing at low temperature （4℃ ）, and storing room temperature. The effect of ultraviolet irradiation on green jujube storage was not obvious, soaking with the mixed solution of potassium sorbate and phytic acid did harm to sensory properties of green jujube, soaking in 55 ℃ hot-water could prolong storage time, but cause some wilting. Low temperature （4℃ ） storage achieved better results, and had not significant impact on sensory properties of green jujube.

关 键 词：台湾青枣 致腐微生物 分子生物学方法 抑制 贮藏保鲜 

分 类 号：S665.1[农业科学—果树学]