γ-辐照对指状青霉的抑制作用及在椪柑果实保鲜中的应用  

Inhibition Effect of Gamma Irradiation on Penicillium digitatum and Its Application in Ponkan Fruit Perservation

作　　者：刘红 黎琴 胡尚连[1] 王丹[1] 陈浩 黄敏 赵博[1,2] LIU Hong;LI Qin;HU Shang-lian;WANG Dan;CHEN Hao;HUANG Min;ZHAO Bo(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China;Irradiation Preservation Technology Key Laboratory of Sichuan Province,Chengdu 610101,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]辐照保藏四川省重点实验室,四川成都610101

出　　处：《食品工业科技》2019年第14期127-133,共7页Science and Technology of Food Industry

基　　金：辐照保藏四川省重点实验室开放基金项目(FZBC2017002)

摘　　要：本实验探究强度为0.25、0.50、0.75及1.00kGy的γ-射线对供试菌指状青霉的生长、培养液相对电导率、菌丝体总糖与可溶性蛋白含量、苹果酸脱氢酶与琥珀酸脱氢酶活性大小的影响;同时考察了不同强度的γ-辐照对椪柑果实失重率、呼吸强度、可溶性固形物、有机酸及抗坏血酸含量的影响。结果表明:γ-辐照可以有效的抑制指状青霉的生长,抑制率和辐照强度呈正相关;同时,γ-辐照能增加菌丝体细胞膜渗透性,降低菌丝体总糖与可溶性蛋白的含量以及与能量代谢的相关酶活性,从而打乱指状青霉正常的生理代谢。此外,不同强度的γ-辐照对椪柑果实的采后生理代谢也有不同程度的影响,在所有的辐照强度中,0.5kGy的γ-辐照降低椪柑失重率、呼吸强度,同时抑制可溶性固形物、有机酸及抗坏血酸含量降低的综合效果最佳。This research used Penicillium digitatum as test microorganism to study the effects of different doses of gamma irradiation( 0.25,0.50,0.75 and 1.00 kGy) on the growth,the relative electric conductivity of culture solution,total sugar and soluble protein contents of the mycelium,activity of malate dehydrogenase and succinate dehydrogenase.In addition,effects of different doses of gamma irradiation on the weight loss rate,respiration intensity,the contents of soluble solids,organic acids and ascorbic acid of Ponkan fruit were studied.The results showed that,the normal growth of Penicillium digitatum was inhibited by gamma irradiation and the inhibitory ratio increased with the gamma irradiation doses arised.Meanwhile,gamma irradiation could enhance the cytomembrane permeability of mycelium,reduce the total sugar and soluble proteins contents in the mycelium and metabolism,thereby disrupting the normal physiological metabolism of Penicillium digitatum.Furthermore, different dose of gamma irradiation could influence the postharvest physiology of Ponkan fruit at different levels.Compared with others,0.5 kGy gamma irradiation reduced the weight loss rate,respiration intensity,inhibite the degradation of soluble solids, organic acids and ascorbic acid of the Ponkan fruit had the best effects.

关 键 词：Γ-辐照 椪柑果实 指状青霉 绿霉病 保鲜 

分 类 号：TS201.3[轻工技术与工程—食品科学]