【作者】 陈山乔； 孙志栋；

【Author】 Chen Shanqiao;Sun Zhidong;Ningbo Academy of Agricultural Sciences;

【机构】 宁波市农业科学研究院；

【摘要】 目的:柑橘’红美人’作为一种高价值的易腐水果,相关产业对高效安全的保鲜技术有非常旺盛的需求。方法:本研究以从’红美人’中分离出的致腐菌为试验对象,利用体外棋盘格法抑菌实验验证了Nα-月桂酰-L-精氨酸乙酯盐酸盐(LAE)和纳他霉素的联合抑菌能力,并在人工接种致腐菌和冷库贮藏的柑橘’红美人’中进行试验。结果:从腐烂的柑橘’红美人’中分离出主要致腐菌为扩展青霉菌(Penicillium expansum)。联合抑菌试验结果显示LAE和纳他霉素对扩展青霉菌的最小抑菌浓度(MIC)分别为32 ppm和4 ppm,并且产生了协同抑菌效果其部分抑菌指数(FIC)达到了0.5。LAE浓度3.2 g/L和纳他霉素浓度0.4 g/L的混合水溶液对接种了扩展青霉菌的柑橘’红美人’起到了显著的抑菌效果,平均霉斑直径为(28.7±7.38) mm对比对照为(32.6±6.01) mm达极显著水平。在柑橘’红美人’采后冷库贮藏试验中,LAE与纳他霉素联合处理组在90 d后腐烂率为42%大幅低于对照的65%。讨论:本研究提出了一种适用于柑橘’红美人’采后保鲜的复合保鲜剂,为此类高值易腐水果的保鲜技术开发提供了理论基础。更多还原

【Abstract】 Object:’Benimadonna’ citrus is a high-value perishable fruit and there is a very strong demand for efficient and safe preservation techniques in related industries.Method:In this study,we tested the combined inhibition of Nα-laurylL-arginine ethyl ester(LAE) and natamycin using in vitro checkerboard inhibition experiments on the isolated decay-causing fungi from ’ Benimadonna’,and tested the inhibition of the compound preservative in manually inoculated and refrigerated stored ’Benimadonna’ citrus.Results:Penicillium expansum was isolated as the main decay-causing fungi from spoiled’Benimadonna’ citrus.The results of the combined inhibition test revealed that the minimum inhibitory concentrations(MIC)of LAE and natamycin against Penicillium expansum were 32 ppm and 4 ppm,respectively.And they showed a synergistic inhibition effect with a fractional inhibitory concentration(FIC) of 0.5.The aqueous solution of LAE at concentration of 3.2 g/L and natamycin at concentration of 0.4 g/L had a significant inhibitory effect on the ’Benimadonna’ citrus inoculated with Penicillium extensum,with an average mold spot diameter of(28.7±7.38) mm,which was significantly lower than that of the control at(32.6±6.01) mm.In the post-harvest refrigerated storage experiment of ’Benimadonna’ citrus,the decay rate of LAE and natamycin treated group was 42% after 90 days,which was much lower than 65% of the control.Discussion:In this study,a compound preservative was proposed for the post-harvest preservation of ’Benimadonna’ citrus,which provides a theoretical basis for the development of freshness preservation technology for such high-value and perishable fruits.更多还原