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Orange biological preservative based on antagonistic activities of three antagonistic yeasts

A bio-control yeast and bio-preservation technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as gaps, and achieve the effects of ensuring food safety, reducing costs, and outstanding disease control effects

Inactive Publication Date: 2011-10-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still a large gap between the control efficacy of existing biocontrol yeasts and chemical fungicides. When used in combination with low-dose fungicides (thiabendazole, TBZ), complete control of major diseases of citrus or grapes can be achieved

Method used

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  • Orange biological preservative based on antagonistic activities of three antagonistic yeasts
  • Orange biological preservative based on antagonistic activities of three antagonistic yeasts

Examples

Experimental program
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Effect test

preparation example Construction

[0022] The preparation methods of 3 kinds of yeast suspensions are as follows respectively:

[0023] The NYDA medium used below is: beef extract 8g, yeast powder 5g, glucose 10g, agar 20g, water to 1000ml, conventional high pressure (1kg / cm 2 ) sterilized at 121°C for 30 minutes. . The used NYDB seed culture medium is: beef extract 8g, yeast powder 5g, glucose 10g, water is fixed to 1000ml, conventional high pressure (1kg / cm 2 ) sterilized at 121°C for 30 minutes.

[0024] Cryptococcus laurentis, Rhodotorula viscosus, and Rhodosporidium were respectively stored in NYDA medium at low temperature (4°C). The training procedures are as follows:

[0025] ①. Activation: First culture in NYDA medium at 28°C for 48 hours, then repeat subculture twice (each time in NYDA medium at 28°C for 48 hours); activate the above-mentioned repeated subculture twice. The yeasts obtained from the NYDB seed medium were connected to the NYDB seed medium with an inoculation loop, and cultured at 28°...

Embodiment 1

[0030] Embodiment 1, a kind of biological preservative antistaling agent:

[0031] First activate and culture Cryptococcus lorenti, Rhodotorula viscosus, and Rhodosporidium separately; adjust the concentrations of the three yeasts to 5×10 8 cells / ml, take 2 liters of Cryptococcus lorentis suspension, add 2 liters of Rhodotorula viscosus suspension, stir and mix for 3 minutes; then add 2 liters of Rhodosporidium suspension, after the completion Continue to stir and mix for 5 minutes, add water to dilute to 10 liters for later use. Each L of bio-corrosion preservative of the final result contains 1×10 11 Cryptococcus laurentis, 1×10 11 sticky rhodotorula, 1 x 10 11 1 Rhodosporidium yeast cell, the rest is water.

[0032] In order to prove the biological antiseptic fresh-keeping effect of the present invention, the inventor has carried out following experiment:

[0033] Experiment, effect experiment of citrus fruit biological antiseptic preservative

[0034] Make wounds of ...

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PUM

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Abstract

The invention discloses an orange biological preservative based on antagonistic activities of three antagonistic yeasts, composed of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium toruloides suspension and water. The preserving agent has 1*1010-1*1011 cryptococcus laurentii cells, 1*1010-1*1011 rhodotorula glutinis cells, 1*1010-1*1011 rhodosporidium toruloides cells1 and the reminder consisting of water per liter of the preserving agent. The accession number of cryptococcus laurentii is CGMCC No.3590, the accession number of rhodosporidium toruloides is IMI 394084, and the accession number of rhodotorula glutinis is CGMCC No.3589. The orange biological preserving agent disclosed in the invention can control orange postharvest diseases without using chemical bactericides.

Description

technical field [0001] The invention relates to the technical field of post-harvest disease prevention and control of fruits, in particular to a biological antiseptic and fresh-keeping technology for preventing and curing citrus fruit diseases. Background technique [0002] Citrus is one of the most productive fruits and has a long history of cultivation. However, citrus production areas are generally located in subtropical regions, and the temperature and humidity are more suitable for the growth of fruit pathogens, and the postharvest losses caused by pathological rot are huge every year. At present, chemical fungicides are the main and most effective method to control postharvest fruit rot. However, with the development of the country's economy and the improvement of consumption levels, people's awareness of food safety and environmental protection has increased, and the scope of use of chemical fungicides has become more and more restricted. In addition, due to the lon...

Claims

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Application Information

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IPC IPC(8): A23B7/155
Inventor 余挺郑晓冬朱瑞瑜卢黄娉郭峻路来风努尔哈音
Owner ZHEJIANG UNIV
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