杆菌霉素D 和壳聚糖复合抑菌作用及其 对砂糖橘保鲜效果. (Chinese)

Combination of Bacillomycin D and Chitosan for Microbial Inhibition and Freshness Preservation of Sugar Orange. (English)

Objective: Based on the inhibitory effect of bacillomycin D (BD) and chitosan (CTS) on Penicillium digitatum, the effect of BD and CTS combination on post-harvest disease control and freshness preservation of sugar oranges was investigated. Method: Sugar oranges as the research object, mold strains were screened in the moldy sugar oranges for identification, and the minimum inhibitory concentration and FIC index of BD and CTS against P. digitatum were determined by the checkerboard microdilution method. Finally, treated sugar oranges with BD and CTS were stored and preserved under the conditions of 28 ℃ and 90% relative humidity, and the changes of morbidity, weight loss, hardness, soluble solids, enzyme activity and other indicators were determined. Result: The isolated and purified fungus from the sugar orange was identified as P. digitatum and named P. digitatum strain L6. The minimum inhibitory concentrations of BD and CTS for P. digitatum were 42.19 and 62.5 mg/L, respectively, and the FIC index was 0.75, indicating that the inhibition of BD and CTS on P. digitatum was cumulative. The storage and preservation results showed that after 15 days of storage, the weight loss rates of BD, CTS, and BD+CTS treated sugar oranges were 0.99%, 1.62%, and 1.09%, respectively, which were 66.44%, 45.08%, and 63.05% lower compared to the control groups. In addition, the results of changes in titratable acidity, soluble solids, ascorbic acid, and plant-related enzyme activities also indicated that BD, CTS, and BD+CTS combination treatments had good preservation effects on sugar oranges, with the BD+CTS combination treatment group having the best results. Conclusion: Both BD and CTS had significant inhibition effect on P. digitatum, which could be used for storage and preservation of sugar orange to extend the shelf life. The combination of the two could not only enhance the preservation effect, but also the low price of CTS could reduce the use of BD and save the cost. [ABSTRACT FROM AUTHOR]

目的：基于杆菌霉素D（BD）和壳聚糖（CTS）对柑橘绿霉的抑菌作用, 探究BD 和CTS 复配对砂糖橘 采后病害的防治作用及保鲜效果。方法：以砂糖橘为研究对象, 在发霉的砂糖橘中筛选出霉菌菌种进行鉴定, 并 通过棋盘微稀释法确定BD 和CTS 对柑橘绿霉的最小抑菌浓度和FIC 指数, 最后采用BD 和CTS 处理过的砂糖橘 在28 ℃、相对湿度90% 条件下贮藏保鲜, 测定发病率、失重率、硬度、可溶性固形物、酶活等指标的变化。结 果：对霉腐砂糖橘上分离纯化的菌种进行鉴定, 为柑橘绿霉菌, 并命名为Penicillium digitatum strain L6。BD 和 CTS 对柑橘绿霉的最小抑菌浓度分别为42.19 和62.5 mg/L, FIC 指数为0.75, 表明BD 和CTS 对柑橘绿霉的抑制 为累加作用。贮藏保鲜结果表明, 贮藏15 d 后, BD、CTS 和BD+CTS 处理的砂糖橘失重率分别为0.99%、1.62% 和1.09%, 与对照组相比, 分别降低了66.44%、45.08% 和63.05%。另外, 可滴定酸度、可溶性固形物、抗坏血 酸以及植物相关酶活性的变化等结果也表明BD、CTS 和BD+CTS 复合处理的砂糖橘保鲜效果良好, 其中BD+ CTS 复合处理组的整体效果最好。结论：BD 和CTS 均对柑橘绿霉菌具有显著的抑制效果, 可用于砂糖橘的贮藏 保鲜, 延长货架期。两者复合使用不仅可以增强保鲜效果, 而且CTS 的价格低, 可以减少BD 的使用, 降低成本. [ABSTRACT FROM AUTHOR]

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