【摘要】 研究了25种防腐保鲜剂对红提葡萄中灰葡萄孢霉和交链孢霉的抑制效果。结果表明,抑制灰葡萄孢霉,过氧乙酸、双氧水、对羟基苯甲酸乙酯的能力最强,次氯酸钠、冰醋酸,新洁尔灭、蜂胶、扑海因和次亚磷酸钠的抑制能力相对较弱;抑制交链孢霉,扑海因、新洁尔灭、对羟基苯甲酸乙酯能力最强,过氧乙酸、双氧水、次氯酸钠和冰醋酸,蜂胶和次亚磷酸钠抑制能力相对较弱;其它药剂如苯甲酸钠、山梨酸钾、蔗糖脂肪酸酯、壳聚糖等对上述两种霉均无抑制效果。更多还原

【Abstract】 Inhibition effect of 25 kinds of preservatives to botrytis cinerea and alternaria spp from red global grapes were studied. The results showed that, in terms of botrytis cinerea, the most potent antibacterial agents were peracetic acid, hydrogen peroxide and ethyl p-hydroxybenzoate, followed by sodium hypochlorite and acetic acid, bromo-geramium, propolis, iprodione and sodium hypophosphite were relatively weak. As to alternaria spp, iprodione, bromo-geramium and ethyl p-hydroxybenzoate had the most effective prohibiting power, with peracetic acid, hydrogen peroxide, sodium hypochlorite and acetic acid in the secondary rank, propolis and sodium hypophosphite in the bottom of the hierarchy. Nevertheless, other preservatives used commonly in food, such as sodium benzoate, sorbate, sucrose fatty acid ester and chitosan, were totally ineffected to the two moulds.更多还原