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Application of tea saponin and mixture thereof in antisepsis and preservation of fruit

A technology for tea saponin and fruit is applied to the application field of tea saponin and its mixture in fruit preservation and preservation, and can solve the problems of large application dose, not used alone, poor quick-acting tea saponin medicine, etc., and achieves safe use, Harm reduction effect

Inactive Publication Date: 2009-06-03
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it does not solve the technical problem of using tea saponin alone for antiseptic and fresh-keeping of citrus, nor does it solve the technical problem of tea saponin being applied to other more types of fruits for anti-corrosion and fresh-keeping
[0006] And the usual theory thinks that tea saponin medicine has poor quick-acting property, and the application dose is relatively large, so it is generally not used alone.
This has caused a bottleneck and a technical problem for the widespread use of tea saponin in this field. At present, there is no relevant report on the antibacterial activity of tea saponin and its mixture widely used in postharvest fruit pathogens.

Method used

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  • Application of tea saponin and mixture thereof in antisepsis and preservation of fruit
  • Application of tea saponin and mixture thereof in antisepsis and preservation of fruit
  • Application of tea saponin and mixture thereof in antisepsis and preservation of fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 The inhibitory effect experiment of tea saponin on the mycelia growth of pathogenic fungi after harvesting of 10 kinds of fruits

[0022] Using mycelial growth rate method: according to the conventional experimental method, tea saponin was prepared into a gradient concentration of liquid medicine for testing, accurately draw 1mL of medicine solution and add it to 49mL of melted PDA medium (about 50°C), mix well and pour it into In a sterilized petri dish (diameter 9cm), each bottle is evenly poured into 3 petri dishes to prepare a poisonous culture medium of the required concentration. As a control, the same volume of sterile water was mixed. The bacteria to be tested were cultured in a petri dish with a diameter of 9 cm with about 17 mL of PDA medium. After 5 days of culture, a fungus cake with a diameter of 0.6 cm was punched out at the edge of the colony where the hyphae grew vigorously, and inoculated in the center of each petri dish. , with mycelium side...

Embodiment 2

[0028] Example 2: Experiment of the inhibitory effect of tea saponin on spore germination of 2 kinds of postharvest pathogenic fungi

[0029] Use a puncher to punch out 10 bacterial disks on the spore-producing medium, transfer the bacterial disks into a 20×200 mm test tube, add 10 mL of sterile water, and shake fully to obtain a spore suspension. Dilute with sterile water, check the concentration of spores in a stereoscopic microscope, about 100 per field of view, then take 1 mL of the prepared series of concentration medicines with a pipette gun and add them to 1 mL of the spore suspension, mix well to obtain the drug-containing spore suspension, At the same time, take 20uL of drug-containing spore suspension in the groove of a single-concave sheet, place it in a petri dish covered with filter paper (spray wet, and regularly add water to moisturize according to conventional techniques), put it in an incubator at 25°C for 6 hours, and place it under a microscope. The germinat...

Embodiment 3

[0038] Embodiment 3: the bacteriostasis test of tea saponin mixture to Penicillium citrus

[0039] Tea saponin and low-toxicity chemical preservative prochloraz were mixed according to the ratio of 4:1 to make a mixture, and the bacteriostasis test was carried out on Penicillium citrus. After soaking in different treatment liquids for 20 seconds, take them out to dry, and then spray them with the penicillium bacterial liquid respectively, and observe with a microscope at 100 times that there are about 100 spores per field of view. The inoculation methods include natural wound infection and artificial needles. Infected puncture wound. Each treatment was replicated 3 times, with 15 fruits per replicate. The artificial acupuncture wound infection method is to use a self-made puncher to stab 5 wounds in the east, west, south, and north directions of each fruit. The depth of the wound is 0.1-0.2 cm. Cover with plastic wrap to moisturize. The inoculated non-medicinal treatment wa...

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Abstract

The invention discloses an application of tea saponin and mixture thereof in antisepsis and preservation of fruit, overcomes the shortages of the existing tea saponin in the antispesis and preservation of the fruit, provides the wide application of tea saponin in the antisepsis and preservation technical field of fruit and relates to the antisepsis and preservation application of various fruits and the control effects on post-harvest diseases of fruits such as penicillium italicum of citrus, green mold of citrus, Alternaria citri, banana crown rot, banana anthracnose, litchi blossom blight, lichi anthracnose, loquat anthracnose, loquat black spot or loquat gray spot, and the like. The tea saponin and the mixture thereof have safe use, meet the requirement of agricultural sustainable development, effectively reduce the harm of chemical agents on human being, and provide technical supports for good prospect of the application of the tea saponin and the mixture thereof in the field of antisepsis and preservation of the fruit.

Description

technical field [0001] The invention belongs to the technical field of antiseptic and fresh-keeping of fruits, and in particular relates to the application of tea saponin and its mixture in anti-corrosion and fresh-keeping of fruits. Background technique [0002] As we all know, after the fruit is harvested, it will cause huge losses due to rot. According to reports, about 10% to 30% of fresh fruits in developed countries are lost to postharvest rot, while in developing countries where storage and transportation refrigeration equipment and related fresh-keeping measures are lacking, the fruit rot rate is as high as 40% to 50%. Although the quality deterioration of fresh fruit and vegetable products is affected by many factors, rot caused by postharvest diseases is the most important cause of loss. At present, there are many measures to control postharvest rot and deterioration of fruits, but in production practice, chemical fungicides are still mainly used to prevent and co...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 胡美英钟国华郝卫宁曾勇
Owner SOUTH CHINA AGRI UNIV
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