Ce/TiO₂纳米抑菌剂的制备合成及其抑杀南丰蜜桔致病菌的保鲜应用  

Preparation of Ce/TiO2 Antibacterial Nano-Agent and Application on Preservation of Nanfeng Tangerine for Inhibitory Effect on Parasitic Bacterium

作　　者：龙小艺[1,2] 陈金印[2] 王文敏[1] 孙婷婷[1] 喻晓强[3] Xiaoyi Long;Jinyin Chen;Wenmin Wang;Tingting Sun;Xiaoqiang Yu(College of Science, Jiangxi Agricultural University, Nanchang Jiangxi;Jiangxi Key Laboratory of Fruits and Vegetables Preservation and Nondestructive Testing,Jiangxi Agricultural University, Nanchang Jiangxi;Rural Research Institute of Jiangxi Agricultural University, Nanchang Jiangxi)

机构地区：[1]江西农业大学理学院,江西南昌 [2]江西农业大学,江西省果蔬保鲜与无损检测重点实验室,江西南昌 [3]江西农业大学农村研究院,江西南昌

出　　处：《农业科学》2017年第9期680-685,共6页Hans Journal of Agricultural Sciences

基　　金：江西省科技支撑项目(20142BBF60002);江西省教育厅重点科研项目(GJJ150377)。

摘　　要：本项研究采用溶胶-凝胶法合成一种新型的南丰蜜桔纳米抑菌剂,并将其涂膜覆盖采摘后的南丰蜜桔果实表面,进行保鲜贮藏实验。研究表明,此类抑菌剂能高效抑杀南丰蜜桔果实致病菌,并充分保证其营养品质。The sol-gel method was adopted for synthesizing a novel Nanfeng tangerine antibacterial nano-agent, and the nano-agent film was used for covering the surface of Nanfeng tangerine fruit for its preservation in storage period. The research results show that the antibacterial agent can efficiently kill parasitic pathogens of the surface of Nanfeng tangerine fruit, ensuring its nutritional quality.

关 键 词：溶胶-凝胶法 纳米抑菌剂 营养品质 南丰蜜桔 

分 类 号：O64[理学—物理化学]