丁香疫霉热处理方法的比较与分析  

Comparison and Analysis of Phytophthora syringae Heat Treatment Method

作　　者：刘娟[1] 楼阁 王娓辰 程瑜[1] 杨茜[1] 姜涛[1] 王伟[1] 魏亚东[1] 

机构地区：[1]天津出入境检验检疫局,天津300457

出　　处：《食品研究与开发》2017年第19期191-195,共5页Food Research and Development

基　　金：质检公益性行业科研专项(201411054);天津检验检疫科技计划项目(TK074-2013)

摘　　要：对丁香疫霉不同热处理的方法进行比较与分析。对丁香疫霉分别使用热水、干热和蒸热3种不同的热处理方式,每种处理方式均设置不同温度梯度、处理时间进行处理,相同培养条件下观察其菌丝体的生长情况。试验表明热水处理条件下50℃以上,超过2 min离体丁香疫霉菌丝体没有生长。干热处理条件下50℃处理15 min离体丁香疫霉菌丝体没有生长。蒸热处理条件下50℃处理10 min离体丁香疫霉菌丝体没有生长。综合比较分析,得到处理效果热水处理>蒸热处理>干热处理,热水处理作为检疫性丁香疫霉菌丝的最佳抑制方式。The methods of different heat treatment of Phytophthora syringaewere compared and analyzed.Three different heat treatments：hot water,hot air and hot vapor air were used for Phytophthora syringae,and each treatment method was set to different temperature gradients and processing time to observe the growth of myceli-um under the same culture conditions.The tests show that：after hot water treatment above 50℃for more than 2 minutes, Phytophthora syringae in vitro did not grow.At 50 ℃ hot air treatment conditions for 15 minutes, Phytophthora syringae in vitro did not grow.Under 50℃hot vapor air treatment condition for 10 minutes, Phy-tophthora syringae in vitro did not grow.After a comprehensive comparative analysis,the effect of the three treat-ments is hot water treatment〈hot air treatment〈hot vapor air treament,and hot water treatment were proved to be the best suppression mode for Phytophthora syringae.

关 键 词：丁香疫霉 热水处理 干热处理 蒸热处理 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]