| 青香蕉提取物对三种热带水果炭疽病菌抑制效果的研究 |
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| 引用本文： | 何全光,廖芬,李志春,崔素芬,张劲,李昌宝.青香蕉提取物对三种热带水果炭疽病菌抑制效果的研究[J].保鲜与加工,2013,13(4):6-10. |
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| 作者姓名： | 何全光 廖芬 李志春 崔素芬 张劲 李昌宝 |
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| 作者单位： | 广西农业科学院农产品加工研究所，广西 南宁 530007;广西作物遗传改良重点开发实验室，广西 南宁 530007;广西农业科学院农产品加工研究所,广西 南宁,530007 |
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| 基金项目： | 广西农业科学院基本科研业务费专项(桂农科2011YZ23);广西农业科学院博士启动金项目2011 |
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| 摘 要： | 对青香蕉进行冷激(6℃,4 h)和热激(53℃,5 min)处理后,采用不同提取物料状态(干粉、鲜品)、不同提取方法(80%乙醇和冷、热水提取法),研究青香蕉果皮和果肉提取物对香蕉、芒果和番木瓜三种热带水果炭疽病菌的抑制效果,并筛选其最低抑菌浓度(MIC)。结果表明:青香蕉果皮和果肉的80%乙醇提取物对三种水果炭疽病菌均没有抑制效果;鲜品水提物的抑菌作用优于干粉水提物;青香蕉果皮水提物对香蕉炭疽病菌无明显的抑制效果,热激处理能增强果皮冷、热水提物对芒果和番木瓜炭疽病菌的抑制作用。青香蕉果肉水提物对三种水果的炭疽病菌具有微弱的抑制作用,而热激处理可增强果肉冷、热水提物对三种炭疽病菌的抑制作用,其中对香蕉炭疽病菌的抑制作用最强;冷激处理后,只有热水提取物表现出了对三种炭疽病菌的抑制作用。最低抑菌浓度试验结果表明,经热激处理的青香蕉鲜品水提取物对三种病原菌的最低抑菌浓度为10%。本研究结果对于了解香蕉采后病害系统防御机制及果蔬采后生物防治理论的扩展具有理论及现实意义。
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| 关 键 词： | 炭疽病菌 青香蕉 提取物 热处理 |
Study on Inhibitory Effect of Green Banana Fruit Extract on the Anthracnose from Three Tropical Fruits |
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| HE Quan-guang
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LIAO Fen
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LI Zhi-chun
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CUI Su-fen
,
Zhang Jin
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LI Chang-bao.Study on Inhibitory Effect of Green Banana Fruit Extract on the Anthracnose from Three Tropical Fruits[J].Storage & Process,2013,13(4):6-10. |
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| Authors: | HE Quan-guang LIAO Fen LI Zhi-chun CUI Su-fen Zhang Jin LI Chang-bao |
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| Institution: | 1.Institute of Agro-food Science ＆ Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;2.Guangxi Crop Genetic Improvement Laboratory,Nanning 530007,China) |
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| Abstract: | Treating the green banana fruits with cold water（6 ℃,4 h） and hot water（53 ℃,5 min） respectively,and then using different extraction material state（dry,fresh）,different extraction methods（80% ethanol extraction method and cold,hot water extraction method）,we studied the inhibitory effects of crude extracts from banana peel and pulp on the three tropical fruit anthracnose of banana,mango and papaya,and selected the minimum inhibitory concentration（MIC）.The results showed that,the 80% ethanol extracts of green banana peel and pulp didn＇t show any inhibitory effect on three kinds of fruit anthracnose pathogen,the inhibitory effect of the water extract from fresh sample was better than that of the water extract from dry sample,the water extract from pericarp had no obvious inhibiting effect on banana anthracnose,the heat water treatment could enhance the inhibition effects of cold or hot water extract from pericarp on mango and papaya anthracnose.The water extract from pulp only showed little inhibiting effect on three kinds of fruit anthracnose;however,the heat water treatment could enhance the inhibition effects of cold or hot water extract from pulp on the three kinds of fruit anthracnose,and the best suppression effect was found in banana anthracnose.After cold treatment to banana fruit,only hot water extract showed inhibiting effect on these anthracnose germination.The results of MIC test showed that,the MIC of hot water extract from green banana fresh sample on three kinds of anthracnose was 10%.These results were great help to make further understanding of the systematic resistance to disease for banana fruit and had the theoretical and practical significance to extend the theory of biological control of postharvest fruits and vegetables. |
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| Keywords: | anthracnose green banana fruit extract hot water treatment |
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