| ClO_2对猕猴桃表面溃疡病病菌的杀菌作用及果实货架期品质的影响 |
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| 引用本文： | 曹凡,高贵田,王铎,雷玉山,赵武奇.ClO_2对猕猴桃表面溃疡病病菌的杀菌作用及果实货架期品质的影响[J].核农学报,2019,33(1):88-95. |
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| 作者姓名： | 曹凡 高贵田 王铎 雷玉山 赵武奇 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院,陕西西安,710119;陕西师范大学食品工程与营养科学学院,陕西西安710119;陕西省猕猴桃工程技术研究中心,陕西西安 710404;陕西省农村科技开发中心,陕西西安710054;陕西省猕猴桃工程技术研究中心,陕西西安 710404 |
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| 基金项目： | 陕西省农业创新与攻关项目(2016NY-188),中央高校基本科研业务费创新团队项目(GK2016010007) |
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| 摘 要： | 为杀灭猕猴桃果实表面溃疡病病原菌并保持果实货架期品质,以丁香假单孢杆菌猕猴桃致病变种(Psa)和海沃德猕猴桃果实为试验材料,通过单因素和响应曲面分析法研究二氧化氯(ClO_2)对Psa的杀灭效果及对猕猴桃果实货架期品质的影响。结果表明,最佳杀菌工艺条件为ClO_2溶液浓度115 mg·L-1、处理时间8 min、pH值4,在此最佳工艺条件下,ClO_2溶液对Psa的杀菌率的最大预期值可达100%,对猕猴桃果实表面的Psa杀菌率为98.64%,并能延缓猕猴桃果实硬度的下降,保持可溶性固形物、Vc、可滴定酸的含量,延长果实的货架期。综上可知,ClO_2溶液处理既能杀灭猕猴桃表面Psa,又能保持果实货架期品质。本研究结果为控制猕猴桃果实传播Psa及其保鲜提供了理论依据。
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| 关 键 词： | 猕猴桃 丁香假单胞菌猕猴桃致病性变种 二氧化氯 |
| 收稿时间： | 2017-07-21 |
Sterilization of Chlorine Dioxide on Pseudomonas syringae pv.actinidiae of Kiwifruit Surface Sterilization and Its Effect on the Shelf Life of Fruits |
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| CAO Fan,GAO Guitian,WANG Duo,LEI Yushan,ZHAO Wuqi.Sterilization of Chlorine Dioxide on Pseudomonas syringae pv.actinidiae of Kiwifruit Surface Sterilization and Its Effect on the Shelf Life of Fruits[J].Acta Agriculturae Nucleatae Sinica,2019,33(1):88-95. |
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| Authors: | CAO Fan GAO Guitian WANG Duo LEI Yushan ZHAO Wuqi |
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| Institution: | 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119; 2Shaanxi Rural Science and Technology Development Center, Xi'an, Shaanxi 710054; 3 Shaanxi Kiwifruit Engineering Technology Research Center,Xi'an, Shaanxi 710404 |
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| Abstract: | To kill the pathogenic bacteria of ulcer and maintain the shelf quality of kiwifruits, Pseudomonas syringae pv. Actinidiae (Psa) was used to infect Hayward kiwifruits, and sterilization of chlorine dioxide (ClO2) on Psa and effects on the shelf quality of the treated kiwifruits were investigated through single factor experiment and response surface analysis. The results showed that the optimal sterilization condition was with 115 mg·L-1 ClO2, 8 min of treatment time, and pH value of the ClO2 solution was 4. Under the condition, the maximum killing rate of Psa was expected to be nearly 100%, and the practical killing rate of Psa is 98.64%. Besides, ClO2 treatment can delay the decline of fruit hardness, maintain the contents of soluble solids, Vc and titratable acid, and thus prolong the shelf life of the fruits. In conclusion, ClO2 solution treatment exhibited excellent killing capability against Psa, and more important, it can also maintain the quality of kiwifruits during shelf life. The study could provide theoretical basis for controlling the propagation of Psa and maintaining the freshness of kiwifruit. |
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| Keywords: | kiwifruit Pseudomonas syringe pv actinidiae chlorine dioxide |
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