柠檬醛对杨梅采后保鲜的作用研究

杨梅(Myrica rubra Sieb.Zucc.)是一种富含抗氧化物的健康水果,但极易腐烂变质,应用生物保鲜剂对杨梅保鲜具有无毒、经济和易推广等优点。本研究从自然腐烂的杨梅中分离纯化出7种腐烂病原菌菌株,其中Penicillium georgiense首次在杨梅采后病腐中被报道;在此基础上研究了柠檬醛对杨梅采后保鲜效果和对4种主要杨梅腐烂病原菌的抑菌机理。结果表明:用1.00%(体积分数)柠檬醛对杨梅进行熏蒸处理,可显著提高冷贮条件下杨梅的好果率;柠檬醛抑菌动力学研究表明0.10%(体积分数)柠檬醛可有效抑制4种病原菌孢子形成,从而抑制病原菌生长繁殖,以降低杨梅腐烂率。柠檬醛是一种有效的杨梅抑菌保鲜剂,它的应用将有利于杨梅采后保鲜,并可促进这一果树资源的开发利用。

Effects of Citral Treatment on Post Harvest Preservation of Chinese Bayberry

Chinese bayberry (Myrica rubra Sieb. et Zucc.) is a healthy fruit rich in antioxidant. However, the fruit is susceptible to decay. The applications of biologic preservatives to the fruit''s preservation have the advantages of non toxic, economic, and easy to popularize. Seven pathogen strains were firstly isolated from decayed fruits, among them Penicillium georgiense was the first time reported in post harvest diseases of the fruit. Based on these, the preservative effects of citral against four major pathogens in post harvest diseases of the fruit were studied on the inhibition mechanism of citral. The results showed that fumigation treatment with 1.00% citral significantly increased the intact rate of the bayberry during cold storage. The inhibition kinetics study showed that 0.10% citral could effectively repress spore formation of the four pathogens, accordingly inhibited the growths and reproductions of the pathogens and decreased the rot rate of the bayberry. The results mentioned above suggested that citral was an effective antimicrobial preservative, its application will facilitate the post harvest preservation of the bayberry and promote the development and application of Chinese bayberry resources.