大蒜鳞茎粗提物对苹果炭蛆病抑菌作用及贮藏品质的影响  

Effects of Garlic Bulb Crude Extracts on Inhibition of Collectotrichum Gloeosporioides and Storage Qualities

作　　者：祁高展[1] 高丹丹[1] 

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030

出　　处：《现代农业科技》2016年第9期116-118,共3页Modern Agricultural Science and Technology

基　　金：西北民族大学中央高校基本科研业务费专项资金资助(31920130046)

摘　　要：以新鲜大蒜鳞茎为原料,采用水匀浆法制备粗提物,通过室内抑菌试验及喷涂处理后测定其对苹果炭蛆病菌的抑菌作用及对苹果贮藏品质的影响。结果表明,大蒜鳞茎粗提物对苹果炭蛆病菌丝生长和孢子萌发均有显著抑制作用,抑制孢子萌发和菌丝生长的最低有效质量浓度为0.781 mg/m L,当质量浓度达到12.500 mg/m L时,其对孢子萌发和菌丝生长的抑制率分别达到98.48%和87.06%。另外,用大蒜鳞茎粗提物对苹果喷涂处理,可以有效减缓苹果硬度、总酸度及VC含量的下降幅度,能够更好地保持其贮藏品质。The garlic b-ulb was ground with water in mortar and pestle to prepare the crude extracts,the inhibitive effects of garlic bulb crude extracts on pathogen were tested in lab dish and the storage qualities were tested after spraying with the crude extracts.The results showed that the garlic bulb crude extracts had significant inhibitive effects on pathogen mycelia growth and spore gemination,the inhibitive effects on pathogen mycelia growth and spore germination increased with the rise of garlic extracts concentration the lowest inhibitory concentration was 0.781 mg/mL to pathogen mycelia growth and spore germination,the inhibitive rate to spore germination and pathogen mycelia growth reached 98.37% and 87.06% when the concentration of garlic bulb extracts increased to 12.500 mg/mL. In addition, spraying apples with the garlic bulb crude extracts could effectively slow down the range of the apple hardness ,total acidity and Vc content to maintain its storage qualities better.

关 键 词：大蒜鳞茎 粗提物 苹果炭蛆病 抑菌作用 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S436.611.12[轻工技术与工程—食品科学与工程]